Rajasthani Kadhi Recipe
A vegetarian Rajasthani recipe with ghee, mustard seeds, methi seeds (fenugreek seeds). Ready in 40 min, serves 4.
Curated byPriyanka Rathore🇮🇳
- 1
To begin making the Rajasthani Kadhi recipe, first make a coarse paste with garlic and green chilli by crushing them in a mortar and pestle
red chilli powder(1/2 teaspoon)cloves garlic - crushed(5)green chillies - crushed(2) - 2
After crushing it well, transfer it to a bowl and set aside
- 3
In a saucepan, combine the yogurt and gram flour, and whisk until smooth
tablespoons flour (besan)(2 gram) - 4
Add water and continue to whisk the kadhi mixture
-1/ water(2 cups) - 5
Whisk this kadhi mixture vigorously to ensure there are no lumps
- 6
This is the base of the kadhi
- 7
To the buttermilk - gram flour mixture, add red chilli powder, turmeric powder and salt
tablespoons flour (besan)(2 gram)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)salt - to taste - 8
Mix well to combine
- 9
Pour the Rajasthani Kadhi into a saucepan and place it over medium heat
- 10
Keep whisking continuously and bring the kadhi to a brisk boil
- 11
After a few minutes of boiling add the freshly crushed garlic and green chilli
red chilli powder(1/2 teaspoon)cloves garlic - crushed(5)green chillies - crushed(2) - 12
Mix well and turn the heat to low and simmer the Rajasthani kadhi for about 12-15 minutes
- 13
Keep whisking the khadi as it is boiling - it will prevent curdling and also give a smooth looking kadhi
curd (dahi / yogurt)(1 cup) - 14
To make the tadka for the Rajasthani Kadhi Recipe; heat ghee in a tadka pan over medium heat; add mustard seeds, fenugreek seeds and allow it to crackle
ghee(1 tablespoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon) - 15
Once the seeds crackle add the asafoetida, dry red chillies and curry leaves and stir fry for a few seconds
mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)asafoetida (hing)(1/4 teaspoon)dry red chillies(2)sprig curry leaves(2)red chilli powder(1/2 teaspoon)green chillies - crushed(2) - 16
Turn off the heat
- 17
Add this tadka to the Rajasthani kadhi, and continue to boil for about 4-5 minutes
- 18
Once it is done, turn off the heat
- 19
Transfer the Rajasthani Kadhi to a serving bowl and serve hot
- 20
Serve Rajasthani Kadhi along with Bajre Ki Roti, Rajasthani Kaddu Aur Aloo Ki Sabzi and Masala Chaas for a weekday lunch
Nutrition Facts
Per serving
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Rajasthani Kadhi Recipe
A vegetarian Rajasthani recipe with ghee, mustard seeds, methi seeds (fenugreek seeds). Ready in 40 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Directions
20 steps- 1
To begin making the Rajasthani Kadhi recipe, first make a coarse paste with garlic and green chilli by crushing them in a mortar and pestle
red chilli powder(1/2 teaspoon)cloves garlic - crushed(5)green chillies - crushed(2) - 2
After crushing it well, transfer it to a bowl and set aside
- 3
In a saucepan, combine the yogurt and gram flour, and whisk until smooth
tablespoons flour (besan)(2 gram) - 4
Add water and continue to whisk the kadhi mixture
-1/ water(2 cups) - 5
Whisk this kadhi mixture vigorously to ensure there are no lumps
- 6
This is the base of the kadhi
- 7
To the buttermilk - gram flour mixture, add red chilli powder, turmeric powder and salt
tablespoons flour (besan)(2 gram)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)salt - to taste - 8
Mix well to combine
- 9
Pour the Rajasthani Kadhi into a saucepan and place it over medium heat
- 10
Keep whisking continuously and bring the kadhi to a brisk boil
- 11
After a few minutes of boiling add the freshly crushed garlic and green chilli
red chilli powder(1/2 teaspoon)cloves garlic - crushed(5)green chillies - crushed(2) - 12
Mix well and turn the heat to low and simmer the Rajasthani kadhi for about 12-15 minutes
- 13
Keep whisking the khadi as it is boiling - it will prevent curdling and also give a smooth looking kadhi
curd (dahi / yogurt)(1 cup) - 14
To make the tadka for the Rajasthani Kadhi Recipe; heat ghee in a tadka pan over medium heat; add mustard seeds, fenugreek seeds and allow it to crackle
ghee(1 tablespoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon) - 15
Once the seeds crackle add the asafoetida, dry red chillies and curry leaves and stir fry for a few seconds
mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)asafoetida (hing)(1/4 teaspoon)dry red chillies(2)sprig curry leaves(2)red chilli powder(1/2 teaspoon)green chillies - crushed(2) - 16
Turn off the heat
- 17
Add this tadka to the Rajasthani kadhi, and continue to boil for about 4-5 minutes
- 18
Once it is done, turn off the heat
- 19
Transfer the Rajasthani Kadhi to a serving bowl and serve hot
- 20
Serve Rajasthani Kadhi along with Bajre Ki Roti, Rajasthani Kaddu Aur Aloo Ki Sabzi and Masala Chaas for a weekday lunch
About this recipe
A vegetarian Rajasthani recipe with ghee, mustard seeds, methi seeds (fenugreek seeds). Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
