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Kadhi chawal ("curd curry with rice") is a popular dish originating from India. Kadhi is prepared by mixing Curd , Besan (Chickpea Flour) and different spices. It is served with boiled rice [ 1 ] and is very popular in Northern and Western states of India.
The kadhi is believed to be originated in the arid landscapes of Rajasthan, where cooks incorporated dairy products to compensate for the limited availability of vegetables. [6] [7] Although Punjabis may have a strong association with kadhi-chawal, its origins trace back to Rajasthan, according to Celebrity Chef Kunal Kapur.
Punjabi Kadhi Pakora (traditional curry with rice). Kadhi is a type of curry made with yogurt or buttermilk, which is thickened with chickpea flour and seasoned with ginger, turmeric, chilies, and tempered spices. Deep-fried lumps of spiced chickpea-flour batter (pakoras) are also added.
Dal chawal – particularly in North India; Fish fry; Kachori [73] Kadhi chawal - curd curry with rice [71] Rolls; Maachh-bhaat; Momo; Sambar; Samosa [74] Puri – Fried flatbread [75] Masala Dosa – rice crepes, with or without a filling of potatoes and onion [76] Khichdi – Made with Rice and Legumes (lentils, mung beans) [70] Pav bhaji ...
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Rajma Chawal from Jammu region are particularly popular in entire India. [10] Kala Chana (along with Lapsi & Puri) is cooked during Ashtami day of Navratri festival. Besan (Indian Gram flour) is particularly used to prepare number of North Indian dishes like Kadhi, Pakodas, Missi Roti etc.
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