Kadhi Chawal Recipe | Classic North Indian Comfort Meal
Kadhi Chawal is one of the most comforting and soulful dishes from North India, especially popular in Punjabi and Rajasthani households. This classic combination of tangy yogurt-based curry (kadhi) with soft gram-flour pakoras, served alongside steamed rice, is simple yet incredibly satisfying. Kadhi Chawal is often associated with home-cooked meals, lazy afternoons, and nostalgic family lunches. Made using everyday kitchen ingredients like sour curd, besan, and mild spices, this dish is light, nutritious, and easy to digest. Whether enjoyed during monsoon rains or as a wholesome weekday lunch, Kadhi Chawal remains a timeless favorite across generations.
Ingredients
For Kadhi
- Sour curd (yogurt) – 2 cups
- Gram flour (besan) – 3 tablespoons
- Turmeric powder – ½ teaspoon
- Red chili powder – ½ teaspoon
- Salt – to taste
- Water – 3 to 4 cups
For Pakoras
- Gram flour (besan) – 1 cup
- Onion (finely chopped) – 1 medium
- Green chili (finely chopped) – 1
- Carom seeds (ajwain) – ½ teaspoon
- Salt – to taste
- Oil – for deep frying
For Tempering (Tadka)
- Oil or ghee – 2 tablespoons
- Mustard seeds – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Asafoetida (hing) – a pinch
- Dry red chilies – 2
- Curry leaves – 8 to 10
- Ginger (grated) – 1 teaspoon
For Rice
- Basmati rice – 1 cup
- Water – 2 cups
- Salt – to taste
How to Make Kadhi Chawal
Step 1: Prepare the Pakoras
In a mixing bowl, add gram flour, chopped onion, green chili, carom seeds, and salt. Add a little water to make a thick batter. Heat oil in a deep pan over medium heat. Drop small portions of the batter into the hot oil and fry until golden brown and crisp. Remove the pakoras and place them on a paper towel to drain excess oil. Keep aside.
Step 2: Make the Kadhi Mixture
In a large bowl, whisk together sour curd, gram flour, turmeric powder, red chili powder, and salt. Add water gradually and whisk until a smooth, lump-free mixture is formed. The consistency should be slightly thin.
Step 3: Prepare the Tempering
Heat oil or ghee in a heavy-bottomed pan. Add mustard seeds and cumin seeds. Once they start crackling, add asafoetida, dry red chilies, curry leaves, and grated ginger. Sauté for a few seconds until aromatic.
Step 4: Cook the Kadhi
Slowly pour the prepared kadhi mixture into the pan while stirring continuously. This step is important to prevent the yogurt from curdling. Bring the kadhi to a gentle boil, then reduce the heat and let it simmer for 20–25 minutes, stirring occasionally. The kadhi will thicken and develop a rich flavor.
Step 5: Add Pakoras
Once the kadhi is cooked, gently add the fried pakoras. Let them simmer in the kadhi for another 5–7 minutes so they absorb the flavors.
Step 6: Cook the Rice
Wash the basmati rice thoroughly and soak for 20 minutes. Cook rice with water and salt in a pressure cooker or pot until fluffy and fully cooked. Drain excess water if required.
Serving Suggestions
Serve hot kadhi over steamed rice. Drizzle a little ghee on top for enhanced flavor. Kadhi Chawal pairs beautifully with sliced onions, green chilies, and lemon wedges on the side.
Cooking Tips
- Always use sour curd for authentic kadhi flavor.
- Stir continuously while adding kadhi mixture to avoid curdling.
- Simmering kadhi on low heat enhances its taste.
- Pakoras can be added just before serving if you prefer them crisp.
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