Rajasthani kadhi recipe with step by step

 

rajasthani kadhi

 

About the recipe  

Rajasthani kadhi recipe with step by step – this is a very easy & quick kadhi recipe as no pakoras are added to it. Another good thing is that you don’t need to chop any veggies like onions etc to make this rajasthani kadhi.

Kadhi is a spiced yogurt based sauce and is thickened with gram flour. kadhis are naturally cooling as they are made with yogurt and is excellent during the summers and often made in north Indian homes.

In punjabi kadhi recipe, also pakoras are added, addition of pakoras makes the kadhi more filling and delicious but at the same time it requires more effort and time to prepare the dish.

You can serve the kadhi with steamed basmati rice or jeera rice. You can also serve rajasthani kadhi with rotis or peas pulao or even with veg pulao.

 

 
Difficulty      : Average
Recipe Type      : Veg.
Calories Per Serving :150


 

 

What Ingredients it Requires ?  

 

For kadhi mixture:

  • 1 cup sour full fat curd (khatta dahi or yogurt)
  • 2 cups water
  • 3 to 4 tablespoons besan (gram flour)
  • ½ teaspoon turmeric powder (haldi powder)
  • salt as required


For tempering rajasthani kadhi:

  • 2 tablespoons oil or 2 tablespoons ghee
  • ½ teaspoon mustard seeds (rai or sarson)
  • ¼ teaspoon fenugreek seeds (methi dana)
  • ½ teaspoon cumin seeds (sabut jeera)
  • 1 small to medium tej patta (indian bay leaf)
  • a generous pinch of asafoetida (hing)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 2 dry red chilies (sookhi lal mirch) - kept whole or halved and seeds removed

 

How to prepare the recipe:


Making Rajasthani Kadhi:

  • mix the above mentioned kadhi ingredients including salt, till smooth in a pan. use a wired whisk to stir. no lumps should be there.
  • keep on a low flame and stirring at intervals simmer and cook for  12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens a bit.
  • the consistency of the kadhi is neither thick nor thin.
  • keep aside covered.


Tempering Rajasthani Kadhi:

  • heat oil or ghee in a small pan.
  • add the mustard seeds along with the bay leaf first.
  • let the mustard seeds start popping & crackling.
  • then add cumin seeds and fenugreek seeds.
  • stir and add red chilies and asafoetida.
  • fry for a few seconds till the red chilies darken a bit.
  • switch off the flame.
  • add the red chili powder and stir.
  • immediately pour this tempering into the kadhi.
  • cover and let the tempering flavors infuse with the rajasthani kadhi.
  • after 5 to 6 mins, stir and serve rajasthani kadhi hot with phulkas, steamed rice or jeera rice.

Improve the Recipe with tips:

 
Few tips for Rajasthani Kadhi
 
  • To make the kadhi gluten free, skip the asafoetida.

 











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