Yogurt Curry With Rice (punjabi Kadhi Chawal)
Yogurt Curry with Rice, also known as Punjabi Kadhi Chawal, is a traditional Punjabi dish that combines creamy yogurt curry with aromatic rice. This comforting and flavorful dish is a staple in Punjabi cuisine and is perfect for a satisfying meal.
Ingredients
- 1 cup yogurt
- 1/4 cup gram flour (besan)
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1/2 inch ginger, grated
- 2 green chilies, chopped
- 1/2 cup onion, finely chopped
- 1/2 cup mixed vegetables (optional)
- 1/2 cup basmati rice
- 2 cups water
- 1 tbsp ghee (clarified butter)
- 1/2 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- Curry leaves
- Fresh cilantro, for garnish
- Salt to taste
Instructions
- In a bowl, whisk together yogurt, gram flour, turmeric powder, and 2 cups of water to make a smooth mixture.
- Heat ghee in a large pot and add cumin seeds, fenugreek seeds, mustard seeds, and asafoetida. Sauté until the seeds crackle.
- Add ginger, green chilies, and onions. Sauté until the onions turn golden brown.
- Pour the yogurt mixture into the pot and add salt. Cook on low heat, stirring occasionally, until the curry thickens.
- In a separate pot, cook the basmati rice with 4 cups of water until tender.
- Once the curry is ready, add curry leaves and mixed vegetables (if using). Cook for a few more minutes.
- Serve the yogurt curry with hot steamed rice, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pot Bowl Whisk
Tools
Cooking spoon Knife Cutting board
Serving suggestions
Serve the Yogurt Curry with Rice alongside some pickles, papad, and a fresh salad for a complete meal.
Tips & tricks
For a richer flavor, you can add a dollop of ghee on top of the yogurt curry before serving.
Cost
$10