Rajasthani Kadhi Recipe
Rajasthani Kadhi is a delightful and tangy yogurt-based dish that embodies the rich culinary traditions of Rajasthan. Perfectly paired with rice or chapati, this dish brings warmth and flavor to your meal table, making it a beloved choice for lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ghee | As needed |
| Mustard seeds (राइ) | 1/2 teaspoon |
| Fenugreek seeds (मेथी) | 1/2 teaspoon |
| Dried red chilies (सुखी लाल मिर्च) | 2 |
| Water | As needed |
| Asafoetida (हींग) | 1/4 teaspoon |
| Ginger-garlic paste (अदरक लहसुन का पेस्ट) | 1 tablespoon |
| Green chili (हरी मिर्च) | 1, finely chopped |
| Yogurt (दही) | 1 cup |
| Gram flour (बेसन) | 2 tablespoons |
| Turmeric powder (हल्दी) | 1/4 teaspoon |
| Red chili powder (लाल मिर्च पाउडर) | 1/2 teaspoon |
| Salt (नमक) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 120-150 |
| Protein | 4 g |
| Carbohydrates | 10 g |
| Fat | 8 g |
| Fiber | 1 g |
Preparation Time
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Servings
- Servings: 4
Instructions
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Prepare the Yogurt Mixture: Start by taking a bowl and adding yogurt. Gradually mix in water as needed until you achieve a smooth consistency. Next, add the gram flour (besan) and whisk thoroughly to prevent any lumps from forming. Once well-mixed, incorporate the red chili powder, turmeric powder, and salt. Set this mixture aside.
-
-
Heat the Ghee: In a kadai (wok), heat some ghee over medium flame. Once hot, add the mustard seeds and fenugreek seeds. Sauté them until they begin to splutter, which should take about 10 seconds.
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Add Aromatics: Quickly add the asafoetida, dried red chilies, and the finely chopped green chili along with the ginger-garlic paste. Sauté this mixture for about 1 minute until fragrant.
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Combine and Cook: Carefully pour in the yogurt mixture while stirring continuously. This step is crucial to prevent lumps from forming. Let the kadhi come to a gentle boil and simmer for 10 to 15 minutes. Stir occasionally to ensure it does not stick to the bottom.
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Finish and Serve: Once the kadhi has thickened to your desired consistency, turn off the heat. Your Rajasthani Kadhi is now ready to be served. It pairs wonderfully with steamed rice or soft chapatis, and for an added touch, serve it alongside a side of sweet and tangy tomato sabzi.
Enjoy this authentic dish that brings a taste of Rajasthan to your home, ensuring a delightful dining experience for you and your loved ones!
