Rabodi Ki Sabzi Recipe
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
10 M
20 M
30 M
2 Servings
Ingredients
- 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 Cooking oil
- Water , Boiling water, as required
How to make Rabodi Ki Sabzi Recipe
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.
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.
Add red chili powder, turmeric powder, coriander powder, salt and mix everything well.
Add the whisked curd and cook it on low flame until oil starts to float on top.
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.
Garnish with fresh chopped coriander leaves and it is ready to be served.
Serve Rabodi Ki Sabzi with Phulkas or steamed rice for a healthy lunch or dinner.
Jyothi Rajesh
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."
