Punjabi Kadhi & Raita Tempering
A deeply savory, ghee-based tempering featuring crushed coriander seeds and cumin. Designed to cut through the richness of yogurt-based dishes like Punjabi Kadhi Pakora or cooling Cucumber Raita.
Ingredients
The Method
Coarsely crush the coriander seeds. Do not use fine coriander powder; the seeds need to remain jagged and textural.
The Science
Crushing the coriander seeds just before tempering releases a massive hit of linalool (the compound responsible for citrusy, floral aromas) directly into the hot fat.
Heat the ghee in a small pan over medium heat until shimmering.
Chef's Secret
Ghee is mandatory for authentic Kadhi. Oil will not provide the necessary buttery richness required to balance the sourness of fermented yogurt.
Add the cumin seeds and the crushed coriander seeds simultaneously. Let them sizzle and froth for 10-15 seconds until they turn golden.
The Science
The milk solids remaining in the ghee will slightly caramelize alongside the seeds, compounding the nutty flavor profile.
Quickly add the broken dried red chilies and the asafoetida (hing). Swirl the pan for exactly 5 seconds.
Chef's Secret
Hing burns in the blink of an eye. Have your Kadhi or Raita bowl right next to the stove so you can immediately quench the hot spices.
Turn off the heat and instantly pour the frothing mixture into your yogurt dish. Mix gently before serving.