zchawal3Kadhi Chawal (“yogurt curry with rice”) is an Pakistani and Indian popular meal originating from India. There are several variations of this food that can be found in states such as Uttar Pradash, Punjab, Rajastan and Gujarat.  The Punjabi variation, which was a favorite of the playwright, Tennessee Williams, is more popularly known as ‘khatta’.

Punjab – the land of milk and butter, is also India’s wheat-bowl. Punjab has always been proud of its tall and strong puttars (sons). These brave sons (and daughters) of the soil have grown up on a diet rich with milk, butter, and other dairy products.

Punjab derives its name from its geography – punj: five (from Hindi/Sanskrit: panch – pronounced punch), and aab: Persian/Urdu for water – the land of the five rivers.

The rivers Jehlum, Chenab, Ravi, Beas, and Sutlej  are the tributaries of the mighty Indus river, or river Sindhu, its Vedic name. It is from this river that Indians get their name: Sindhu → Hindu or Hindi.

The fertile plains combined with the hot and dry climate provide ideal conditions for Punjab to produce the bulk of Indian wheat. Wheat is the main staple of Punjab.

Though it is rare for a Punjabi to yearn for rice, there are a few Punjabi dishes that are best served with rice: kadhi-chawal is one of them.  And for the truly adventurous, use sour buttermilk. Buttermilk imparts a unique flavour to the kadhi. Using sour yoghurt is only second best.


for the kadhi

  • Sour Curd – 3 cups
  • Gram flour/besan – 1 cup
  • 2-3 cloves
  • 3-4 peppercons
  • 1 badi elaichi
  • 1 tsp methi seeds
  • 1 tsp mustard seeds (sarsoon not rai)
  • 2-3 green chillies
  • 1 tsp turmeric
  • salt and chilli powder to taste
  • 2 tsp oil
  • handful of coriander leaves to garnish


for the pakoras

  • 1 cup gram flour
  • 1 chopped onion
  • 1/ cup chopped mix vegies (optional, traditionally they are made of just onions but me and mom both like to add a little bit of veggies to it)
  • 1/2 tsp dhaniya powder
  • 1 /2 tsp garam masala
  • salt and chilli powder to taste
  • oil for frying


for the kadhi

  • beat the sour curd and the besan together, u can use a blender or mix them using the whipper
  • heat the oil and add mustard seeds
  • when they start to crackle add methi seeds and the rest of the sabut masalas
  • fry for about 2 minutes and when they start to brown add chilli powder and turmeric
  • add the sour curd and besan mixture and keep stirring for 5 mins
  • Let it simmer for about 30- 45 minutes stirring in between till it leaves a nice aroma
  • in the meanwhile get ur pakoras ready

for the pakoras

  • mix all the ingredients together and deep fry in hot oil

Interestingly this is where I have found a way to keep this healthier and avoid the deep frying …

Make the batter a little thicker than normal and instead of deep frying them fry them using a non stick paniyaram pan… uses much less oil…zchawal2

  • Now add the pakoras to the kadhi simmer for about 2 mins
  • garnish with corriander leaves and serve with steamy hot rice

and did I tell u guys that one day old kadhi tastes absolutely yummilicous with hot paranthas… try it if you haven’t….


About stonekingseminars

Poet, screenwriter, producer, mentor
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