rajasthan kadhi recipe, how to make rajasthan kadhi | kadhi recipes

rajasthani kadhi recipe - 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 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.

i make this version of rajasthani kadhi when i want to make something quick to go along with rice or rotis. there is another version of rajasthani kadhi in which pakoras or lentil fritters are added.

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.

if you want to make kadhi without pakoras then you can try this rajasthani kadhi or the gujarati kadhi. the gujarati kadhi has sugar or jaggery added to it & thus has a light sweet taste. both rajasthani and gujarati kadhis are a no onion no garlic recipes.

i usually 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.

if you looking for similar recipes then do check lauki dahi curry, kashmiri lauki yakhni, dahi wali arbi, dahi aloo and dahi sev batata puri.

rajasthan kadhi recipe

Author: dassana

Recipe type: main

Cuisine: rajasthani, indian

Serves: 2-3

• 1 cup sour full fat yogurt /khatta dahi
• 2 cups water
• 2 tbsp gram flour/besan
• ¼ tsp turmeric powder
• salt as required

• 2 tbsp oil or 1.5 tbsp ghee
• ½ tsp mustard seeds/rai or sarson
• ¼ tsp fenugreek seeds/methi dana
• ½ tsp cumin seeds/sabut jeera
• 1 small to medium bay leaf/tej patta
• a generous pinch of asafoetida/hing
• ¼ tsp red chili powder/lal mirch powder
• 1-2 dry red chilies/sookhi lal mirch – kept whole or halved and seeds removed

1. mix the above mentioned kadhi ingredients till smooth in a pan. use a wired whisk to stir. no lumps should be there.
2. keep on a low flame and stir often for about 5-6 minutes till the gram flour or besan gets cooked and the kadhi or sauce thickens a bit.
3. the consistency of the kadhi is neither thick nor thin.
4. keep aside covered.

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

to make the kadhi gluten free, skip the asafoetida.

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