Rabodi Ki Sabzi Recipe: A Traditional Rajasthani Delight
Rabodi Ki Sabzi is a rustic, flavorful dish from the heart of Rajasthani cuisine, celebrated for its simplicity and robust taste. Originating from the Marwari tradition, this dish is made from “Rabodi,” which is created by drying buttermilk and corn. In Rajasthan, Rabodi is a staple ingredient, often made during the corn season and stored for later use, especially when vegetable supplies are scarce due to the regionโs harsh climatic conditions. With its rich, earthy flavor and easy-to-make nature, Rabodi Ki Sabzi is perfect for a wholesome lunch.
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Ingredients for Rabodi Ki Sabzi
| Ingredient | Quantity |
|---|---|
| Rabodi | 1 cup |
| Curd (Yogurt) | 1/2 cup |
| Onion (finely chopped) | 1 medium onion |
| Green Chilies | 2 |
| Cumin Seeds | 1 teaspoon |
| Red Chilli Powder | 3/4 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Coriander Powder | 1 teaspoon |
| Salt | To taste |
| Oil | 1 tablespoon |
| Hot Water | As needed for soaking |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 2-3 people
Step-by-Step Instructions for Rabodi Ki Sabzi
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Prepare the Rabodi: Start by cutting the Rabodi into small, manageable pieces. Soak these pieces in hot water for about 1 to 2 hours, until they soften and become tender. This step is crucial as it helps to rehydrate the Rabodi, making it easier to cook and absorb the flavors of the spices.
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Sautรฉ the Spices: Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds to the oil and let them sizzle for about 15 seconds, releasing their aromatic fragrance.
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Cook the Onion and Green Chilies: Add the finely chopped onion and green chilies to the pan. Sautรฉ them together until the onions turn soft and translucent. The combination of the onion’s sweetness and the heat from the green chilies will create a perfect base for the sabzi.
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Add the Spices: Once the onions are softened, sprinkle in the red chili powder, turmeric powder, coriander powder, and salt to taste. Stir well to combine, ensuring the spices coat the onions evenly. This step will infuse the dish with color and flavor.
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Incorporate the Curd (Yogurt): Now, pour in the beaten curd. Stir the mixture thoroughly to ensure the curd blends smoothly with the other ingredients, creating a rich, creamy base. Let the mixture simmer on low heat for 3 to 5 minutes, allowing the spices to meld into the curd.
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Add the Soaked Rabodi: Drain the soaked Rabodi and add it to the pan. Stir gently to mix the Rabodi with the curd and spices. Cook for an additional 5 to 7 minutes, allowing the flavors to infuse the Rabodi. If the mixture seems too thick, you can add a little more hot water to achieve your desired consistency.
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Garnish and Serve: Once the Rabodi is cooked through and the flavors have melded beautifully, remove from the heat. Garnish with fresh coriander leaves for a touch of freshness and color.
Serving Suggestions: Rabodi Ki Sabzi is best enjoyed with Palak Raita (spinach yogurt dip) and soft Phulkas (Indian flatbreads). This combination makes for a hearty and satisfying vegetarian lunch.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~150 kcal |
| Protein | ~4g |
| Carbohydrates | ~25g |
| Dietary Fiber | ~3g |
| Fat | ~7g |
| Sodium | ~300mg |
Why You’ll Love Rabodi Ki Sabzi
This dish is more than just a mealโit’s a reflection of the resilient spirit of Rajasthan. Rabodi Ki Sabzi combines the wholesome goodness of Rabodi with the creamy texture of curd and the rich depth of traditional Rajasthani spices. Whether you’re looking for a quick, nutritious lunch or a taste of authentic regional flavors, this dish is sure to satisfy. Perfect for those who appreciate simple, home-cooked meals that are bursting with flavor!
Enjoy this wholesome, easy-to-make recipe from the Marwari kitchen, and bring the flavors of Rajasthan into your home today.
