Punjabi Kadhi



  • 6 tbsp Yogurt
  • 2 tbsp Besan or Chickpea Flour
  • 1 tbsp ginger garlic paste
  • 2 tbsp Oil
  • 1/4 tsp Mustard seeds
  • pinch of hing/asafoetida
  • 1/4 tsp Turmeric
  • salt to taste
  • 2 green chillies (Slit)
  • 5 curry leaves
  • 2 cups of water


Mix yoghurt and besan together. In a pan, heat oil and add mustard seeds. Let the mustard seeds crackle. Next, add hing, curry leaves, and chillies. Let them fry for 15-20 seconds. Add ginger garlic paste and fry until the raw smell disappears.

Add the yoghurt-besan mixture and water. Add turmeric and salt. Let it boil for 10 minutes.

Punjabi Kadhi is ready to serve. This dish is best enjoyed with rice.

To view more recipes please visit Messy Cooking NZ


2 Comments Add yours

  1. Oh ! this one’s so homely. nostalgic


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