Rajasthani Kadhi Recipe
Rajasthani Kadhi is a spicy yogurt curry which is usually made in winters in every Rajasthani household. Serve this delicious Kadhi with Bajri Ki Roti, Rajasthani Kaddu Aur Aloo Ki Sabzi and Masala Chaas for a weekday lunch.
Rajasthani Kadhi is a very popular dish in the households of the state. It is usually made with a side dish to serve it along with phulka or rice. It is spicy and is specially made during the winter season. This kadhi has some delicious flavours which comes from the spicy masalas used in the dish.
If you like this recipe, you can also try other similar recipes such as
- 1 tablespoon Ghee
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 Dry red chillies
- 2 cups Water
- 2 sprig Curry leaves
- 1/4 teaspoon Asafoetida (hing)
- 5 cloves Garlic , crushed
- 2 Green Chillies , crushed
- 1 cup Curd (Dahi / Yogurt)
- 2 tablespoons Gram flour (besan)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- Salt , to taste
How to make Rajasthani Kadhi Recipe
To begin making the Rajasthani Kadhi recipe, firstly, make freshly ground garlic and green chilli coarse paste by crushing it in a motar and pestle.
After crushing it well, transfer it to a bowl and set aside.
In a saucepan, combine the yogurt, and gram flour, and whisk until smooth.
Add water and continue to whisk the kadhi mixture.
Whsik this kadhi mixture vigorously to ensure there are no lumps. This is the base of the kadhi.
To the buttermilk- gram flour bowl, add red chilli powder, turmeric powder and salt. Mix everything well.
Place this saucepan on the flame on medium heat. Whisking continuously, bring the kadhi to a single boil. Now add the freshly crushed garlic and green chilli.
Mix well and bring the Rajsthani kadhi to a rolling boil for about 12-15 minutes.
To make the tadka for the Rajasthani Kadhi Recipe
Heat ghee in a tadka pan, on medium flame, add mustard seeds, fenugreek seeds, hing and dry red chillies and curry leaves, allow them to splutter. Turn off the flame.
Add this tadka to the Rajasthani kadhi, and continue to boil for about 4-5 minutes
Once it is done, switch off the stove and it is ready to be served.
Malvika Hada is a writer, fashion lover, a big time foodie, travel freak and loves to cook. With a post graduation degree in media and entertainment, Malvika also has a keen interest in filmmaking. Watching her father’s achievements in writing, she developed her passion in the same and decided to make a career in it. If she is not writing about food and fashion, she can be found watching sitcoms at home, hanging out with friends or trying out something new to cook at home.