Punjabi Kadi (Tangy Yoghurt Curry)

A unique yoghurt-based curry made with “besan” (gram flour), spices, and curry leaves. Has a very smooth, creamy, and soupy texture. This Golden Curry gets its colour from the superfood “Haldi” (Turmeric). Another North-Indian favourite.

Serving suggestion:

• Popularly consumed with rice and that combo is famously known as “Kadhi Chawal” (Curry & rice)
• Goes well with “roti” (Indian flatbread)

INGREDIENTS: Gram Flour, Curd, Mustard Seeds, Fenugreek Seeds, Asafetida Powder, Cumin Seeds, Curry Leaves, Clarified Butter (Ghee), Edible Common Salt (lodized), Chili Powder, Turmeric Powder, Red Chilli.