Rajasthani Kadhi is a spicy and tangy yogurt-based side dish recipe. This easy-to-make recipe is a perfect Indian winter warmer. Kadhi is best relished with plain white rice or roti.
If you are looking out for quick & easy-to-make recipe? OR running out of vegetables and wondering what to cook? Else, in mood for soul hugging and comforting food? OR looking out for recipe to use leftover sour curd? Then try out this simple and easy version of warm and delicious Rajasthani Kadhi. You can even add pakoras to this and make a delicious Rajasthani Kadhi Pakora.
About the recipe
Indian diversity best reflects in its food and the perfect example for this is our kadhi recipe. Depending on the place and the availability of ingredients, you can find many variations in making this kadhi. Rajasthani Kadhi is much like Marwari Kadhi. In Marwari Kadhi, bay leaf (tej patta) is added to flavour the recipe. Dahi ki Kadhi or Besan ki Kadhi or Kadhi Chawal are other names given to kadhi. Typically, kadhi is made with sour curd, besan (chickpea flour | gram flour) and very minimal Indian spices. Do give this a try today!
Tips to make Perfect Kadhi
- To get creamy and tangy kadhi, use thick and sour curd or yogurt.
- Adding more chickpea flour will make the kadhi thick upon cooling.
- Make sure to whisk the curd and chickpea flour until smooth. Avoid lumps.
- Always boil the kadhi on low flame by continuously stirring it to avoid it to stick to the bottom of the pan.
- 2 cups Curd
- 2 tbsp. Gram flour | Besan
- ¼ tbsp. Turmeric powder
- 1 tbsp. Red chili powder
- 1 cup Water
- Salt, as per taste
- 1 tbsp. Ghee
- ½ tbsp. Fenugreek seeds
- ½ tbsp. Cumin seeds
- ¼ tbsp. Mustard seeds
- 2 dry Red chilies
- ¼ tbsp. Asafoetida | Hing
- 6 Curry leaves
How to make Rajasthani Kadhi Recipe
In a saucepan, whisk curd and water until smooth.
To this add gram flour, red chili powder, turmeric powder and salt. Combine well to avoid lumps.
On a low flame by stirring continuously bring this to boil. Cook for 7-8 minutes, until the kadhi start to thicken.
Turn off the flame and set aside.
Tempering Rajasthani Kadhi
Add ghee to a small pan and when it heats ups add fenugreek seeds.
When the fenugreek seeds start to change color, add mustard seeds, cumin seeds, dry red chili and curry leaves.
Fry for 2 minutes on low flame and add asafoetida and turn off the flame.
Carefully pour this tempering over the kadhi. Place the lid and leave for 4-5 minutes.
Remove into a serving bowl and serve warm with rice, pickle and papad.
Lubna's Serving Suggestions:
- Tastes best when served with plain rice, roti or pulka.
- You can even serve this kadhi with jeera rice or ghee rice too.
Simple Indian Vegetarian Thali with Kadhi
Steamed Rice + Kadhi + Aloo Fry + Pickle + Papad + Cucumber Cubes
Jeera Rice + Kadhi + Chikkudukaya Vepudu + Dosakaya Pachadi + Papad + Pickle
Simple Indian Non-Veg Thali | Weekend Thali Ideas with Khadi
Pulao + Kadhi + Chicken Sukka + Pickle + Papad
Roti + Jeera Rice + Mutton Fry + Pickle + Papad + Veg Salad
Amount Per Serving: Calories: 208Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 265mgCarbohydrates: 24gFiber: 5gSugar: 8gProtein: 10g