Rabodi Ki Sabzi Recipe

Jyothi Rajesh
Rabodi Ki Sabzi Recipe
4157 ratings.

Rabodi Ki Sabzi is one of the oldest traditional dish from Rajasthani cuisine. Rabodi is made from buttermilk and makai. When makkai is in season and available in plenty, people make this rabodi and store it in air tight containers. To cope up with harsh climate conditions in Rajasthan, people make this rabodi and use it when there is scarcity of vegetables to cook. Rabodi Ki Sabzi is simply rabodi soaked in water until tender and cooked in curd with other basic Indian masalas. You can serve this rabodi ki sabzi with rotis and rice. As it is made of makai and buttermilk, it is very healthy. A simple, delicious and healthy Marwari dish than can be whipped up in 20 minutes. Look out for rabodi in some super market or in Rajasthani specialised stores.

Serve Rabodi Ki Sabzi with Phulkas or steamed rice for a healthy lunch or dinner.

If you like this recipe, you can also try other Rajasthani recipes like

  1. Rajasthani Dal Baati Churma
  2. Rajasthani Kanji Vada
  3. Panchmel Dal
  4. Rajasthani Gatte Ki Sabzi


Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

20 M

Total in

30 M


2 Servings


  • 1 cup Rabodi (dried corn papad)
  • 1/2 cup Curd (Dahi / Yogurt)
  • 1 Onion , finely chopped
  • 2 Green Chillies
  • 1 teaspoon Cumin seeds (Jeera)
  • 3/4 teaspoon Red Chilli powder
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Coriander Powder (Dhania)
  • Salt , to taste
  • 1 tablespoon Oil
  • Water , Boiling water, as required

How to make Rabodi Ki Sabzi Recipe

  1. To begin with Rabodi Ki Sabzi, firstly break Rabodi into smaller bite size pieces. Immerse it completely in boiling water and soak it for about 1 to 2 hours or until it becomes soft.

  2. Heat oil in a wok. Add cumin seeds and let it splutter. Add finely chopped onions and green chilies and sauté till onions turn soft.

  3. Add red chili powder, turmeric powder, coriander powder, salt and mix everything well.

  4. Add the whisked curd and cook it on low flame until oil starts to float on top.

  5. Drain the softened rabodi from water and add it to the curd mixture. Cook for about 5 to 7 minutes on low flame. Add water as required if the sabzi thickens up.

  6. Garnish with fresh chopped coriander leaves and it is ready to be served.

  7. Serve Rabodi Ki Sabzi with Phulkas or steamed rice for a healthy lunch or dinner.