Chaach Kadhi
Light buttermilk kadhi from Mansa without pakoras, tempered with cumin and curry leaves. Everyday south Punjab comfort.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Garlic — 1 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Water — 2 cup (whole)
- coriander powder — 1 tsp (ground)
- onion — 1 piece (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- Gram Flour — 0.25 cup (ground)
- salt (optional) (whole)
- Buttermilk — 1.5 cup (whole)
- Ginger — 1 tsp (ground)
- Curd — 200 g (whole)
- green chillies — 2 piece (chopped)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
- Asafoetida (optional) — 0.25 tsp (whole)
- Curry Leaves — 1 tbsp (whole)
Method
- Whisk the curd and buttermilk smooth with the gram flour (besan), turmeric, red chilli and salt until no lumps remain. Stir in 2 cups water.
- Heat oil in a heavy pan. Add cumin seeds and a pinch of asafoetida; once they splutter add curry leaves, green chillies, ginger-garlic and the chopped onion, and saute briefly.
- Pour in the whisked buttermilk-besan mixture, stirring continuously to prevent curdling. It should be thin and pourable; add a little hot water if too thick.
- Bring to a gentle boil, then lower the flame.
- Simmer on low, stirring often, for 20-25 minutes until the kadhi thickens and loses its raw besan smell.
- Adjust salt. Add coriander powder if using.
- Give a final tempering of red chilli if desired.
- Simmer 2 more minutes.
- Garnish with fresh coriander leaves. Serve hot with rice.
Common questions
- How many calories in one plate of Chaach Kadhi?
- 193 kcal per plate.
- How much cooking time?
- 30 min — 10 min prep, 20 min cooking.