Rajasthani Onion Kadhi Recipe: A Hearty Winter Delight
Rajasthani Pyaaz Kadhi is a warm and comforting dish that’s perfect for the winter months. This recipe is not only easy to prepare but also requires a handful of ingredients that you likely already have in your kitchen. The dish is known for its rich, flavorful base made with curd (yogurt) and gram flour, which is then tempered twice to bring out a depth of taste and fragrance. The addition of onions, ginger, and an array of spices like mustard seeds, cumin, and fenugreek seeds enhances the flavor, making it a must-try for anyone who enjoys a good, hearty vegetarian meal.
This Rajasthani Onion Kadhi pairs wonderfully with Makki ki Roti and Sarson ka Saag, but it can also be enjoyed with steamed rice and a fresh Kachumber Salad. The recipe’s versatility makes it a great option for both a cozy dinner or a festive meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Curd (beaten well) | 1 cup |
| Gram flour | 2 tbsp |
| Turmeric powder | 1/2 tsp |
| Red chilli powder | 1 tsp |
| Water | As required |
| Onion (thinly sliced) | 1 medium |
| Ginger (finely chopped) | 1 tbsp |
| Mustard seeds | 1 tsp |
| Fenugreek seeds | 1/2 tsp |
| Asafoetida (Hing) | A pinch |
| Ghee (for tempering) | 1 tbsp |
| Ghee (for tadka) | 1 tbsp |
| Cumin seeds | 1 tsp |
| Coriander seeds | 1 tsp |
| Dried red chilli | 1 whole |
| Curry leaves | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Instructions:
-
Prepare the Kadhi Mixture:
- Begin by taking a bowl and adding curd, gram flour, turmeric powder, red chilli powder, and water as needed. Whisk everything together until the mixture is smooth and free of lumps.
-
Cook the Kadhi:
- In a pan, heat ghee over medium heat. Once hot, add mustard seeds and fenugreek seeds. Let the mustard seeds crackle, which should take just a few seconds.
- Add a pinch of asafoetida and the finely chopped ginger to the pan. Stir-fry for a minute until fragrant.
- Add the sliced onions to the pan and sauté them until they turn soft and translucent.
-
Simmer the Kadhi:
- Pour the prepared curd mixture into the pan with the sautéed onions. Stir well and add water to adjust the consistency, if needed.
- Let the mixture come to a boil, then reduce the heat to low. Add salt to taste and let the curry cook gently for 10-15 minutes. Stir occasionally to avoid any lumps from forming.
-
Prepare the Tadka (Tempering):
- In a separate small pan, heat the remaining ghee. Once hot, add cumin seeds and coriander seeds. Sauté for about 15 seconds, releasing the oils from the seeds.
- Next, add the curry leaves and dried red chilli to the pan. Sauté for another 10 seconds until the curry leaves crisp up and release their fragrance.
-
Combine and Serve:
- Pour the prepared tadka over the simmering Onion Kadhi and mix well. This final touch will infuse the dish with a burst of flavor.
- Turn off the heat and transfer the Kadhi to a serving bowl.
Serving Suggestions:
- Serve Rajasthani Onion Kadhi with Makki ki Roti and Sarson ka Saag for an authentic Rajasthani meal.
- Alternatively, pair it with steamed rice and a side of Kachumber Salad for a lighter option.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 120 kcal |
| Protein | 4g |
| Carbohydrates | 15g |
| Fat | 6g |
| Fiber | 2g |
| Sodium | 200 mg |
| Potassium | 250 mg |
Rajasthani Onion Kadhi is not just about taste—it’s a celebration of flavors and textures. The subtle tang of curd, the warmth of spices, and the sweetness of caramelized onions make it a dish that will brighten any dinner table. With the perfect balance of protein, fiber, and healthy fats, it’s a satisfying and wholesome meal option. Try this traditional recipe, and enjoy a true taste of Rajasthan in the comfort of your home!
