Homemade Kadhi Chawal: Tangy Yoghurt Curry With Steamed Rice
Kadhi Chawal
74 mins
Cooking Time
Intermediate
Difficulty
41
Ingredients
Veg + Dairy
Diet
Kadhi chawal is a North Indian favourite where tangy yoghurt and gram flour form a smooth curry, enriched with spices and crunchy onion pakoras. Served with jeera-flavoured basmati rice, it makes for a hearty and balanced lunch. This version follows a Punjabi-style preparation with simple steps that keep flavours authentic and homely.
Ingredients
UNITSIngredients
For Kadhi:
5 tbspBesan (gram flour)
½ tspTurmeric
1 tspKashmiri red chilli powder
¼ tspAjwain (carom seeds)
½ tbspGinger garlic paste
1 tspSalt
1 cupSour curd
5 cupsWater
2 tbspOil
½ tspMethi (fenugreek)
1 tspCumin
½ tspPepper
1 tspCoriander seeds
1Dried red chilli
pinchHing (asafoetida)
1Onion, sliced
1Green chilli, slit
2 tbspCoriander, chopped
For Onion Pakora:
2Onion, roughly chopped
1 tspGinger paste
2Chillies, finely chopped
¼ tspAjwain
¼ tspTurmeric
1 tspKasuri methi
2 tbspCoriander, chopped
1 cupBesan
½ tspSalt
2 tbspCurd
¼ tspBaking soda
for fryingOil
For Tempering:
1 tbspGhee
1 tspCumin
1Dried red chilli, broken
½ tspKashmiri red chilli powder
For Rice:
½ cupBasmati rice
1 tspOil
½ tspSalt
1 tspGhee
1 tspCumin
2 tbspCoriander, chopped
to soak & boilWater