punjabi kadhi

Punjabi Kadhi			No. of Portions	100
Ingredients	QTY	Unit
Curds	5	Lt
Gram flour	500	Gm
Ginger	75	Gm
Green chilly	75	Gm
Salt	100	Gm
Sugar	100	Gm
Turmeric	10	Gm
Oil	500	Ml
Mustard seeds	20	Gm
Red chilly	20	Gm
Curry leaves	1	Bunch
Asafetida	10	Gm
Onion (optional)	1	Kg
FOR PALAK KADHI:
Spinach	12	Bunch

Steps

1.	Whisk curds and add water to make buttermilk consistency.
	Make paste with gram flour and add it to the buttermilk.
	Add crushed ginger, crushed or chopped green chillies, salt, sugar and turmeric. Mix well.
	Cook over medium flame, stirring continuously, until gram flour is completely done.
	Heat oil. Crackle mustard seeds, broken red chillies, curry leaves and asafetida.
	Pour the tempering into kadhi, mix well, adjust seasonings and serve hot.
	FOR PALAK KADHI: Clean, wash and blanch spinach leaves. Chop roughly and mix into the kadhi just before service.

Standard

Light yellow in colour, well-cooked gram flour, medium thick consistency, flavour of curds and tempering.

FOR PALAK KADHI:

Addition to kadhi- bright green chopped spinach leaves.