Rajasthani Kadhi Recipe
Rajasthani Kadhi is a flavorful, tangy dish that hails from the heart of Rajasthan. Known for its distinctive blend of spices and creamy texture, it is a staple in Rajasthani households, especially enjoyed with phulkas or rice. This dish is not only packed with flavor but is also simple to prepare, making it a perfect choice for a wholesome lunch. The base of this kadhi is made with curd (yogurt) and gram flour, giving it a rich, velvety texture that is further enhanced by aromatic spices and a tempering of ghee.
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Ghee | As needed |
| Mustard seeds | 1/2 tsp |
| Fenugreek seeds | 1/2 tsp |
| Dried red chillies | 2 |
| Water | As needed |
| Asafoetida (hing) | 1/4 tsp |
| Ginger garlic paste | 1 tbsp |
| Green chilli (finely chopped) | 1 |
| Curd (yogurt) | 1 cup |
| Gram flour | 2 tbsp |
| Turmeric powder | 1/4 tsp |
| Red chilli powder | 1/2 tsp |
| Salt | To taste |
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4-6
Instructions
-
Prepare the Curd Mixture
In a mixing bowl, whisk the curd and water together until smooth and well combined. Add the gram flour to this mixture and beat it thoroughly to ensure there are no lumps. Once smooth, stir in the turmeric powder, red chilli powder, and salt. Set this mixture aside. -
Tempering the Spices
Heat ghee in a deep pan over medium heat. Once the ghee is hot, add the mustard seeds, fenugreek seeds, and dried red chilies. Let them crackle for a few seconds to release their aroma. -
Add Aromatics
Next, add the finely chopped green chilli and ginger garlic paste to the pan. Cook these ingredients for about a minute until they become fragrant and slightly golden. -
Combine with the Curd Mixture
Now, pour in the prepared curd and gram flour mixture into the pan. Stir the mixture constantly to prevent any lumps from forming. Keep stirring gently as the kadhi begins to heat up and come to a boil. -
Simmer the Kadhi
Once the mixture starts to bubble, reduce the heat and let it simmer for 10-15 minutes. This allows the flavors to meld together and the kadhi to thicken slightly. -
Final Touch
After 15 minutes, the kadhi should have reached a slightly thick consistency. Turn off the heat once it is done. -
Serve
Serve this delicious, creamy Rajasthani Kadhi hot with freshly made phulkas or steamed rice. For an added touch, pair it with Sev Tomato Sabzi for a complete and satisfying Rajasthani meal.
Tips for the Perfect Rajasthani Kadhi:
- Consistency: If you prefer a thinner kadhi, add a little more water when making the curd mixture.
- Spice Levels: Adjust the amount of green chili and red chili powder to suit your taste preference.
- Tempering: The ghee used for tempering is essential to getting the authentic flavor of Rajasthani Kadhi, so don’t skip it!
Enjoy this traditional, comforting Rajasthani dish that will surely become a favorite in your kitchen. Whether youβre hosting a special meal or looking for a quick lunch option, Rajasthani Kadhi is the perfect choice!
