Rajasthani Kadhi is a delicious, easy Indian kadhi recipe. Unlike Punjabi Kadhi, it is made without pakora and has no onion or garlic. A Kadhi is the ultimate definition of Indian comfort food. Rajma Chawal and Kadhi Chawal are two popular food combos across North India.
Ingredients250 ml curd or yogurt
¼ Cup gram flour (besan)
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder (jeera powder)
⅛ Cup refined oil
1 teaspoon mustard seeds (rai)
2 teaspoon cumin seeds (jeera)
1 teaspoon fenugreek seeds (methi dana)
¼ teaspoon hing (asafoetida)
2 tablespoon ginger and green chili paste
500 ml water
1 tablespoon kasuri methi (dried fenugreek leaves)
½ Cup boondi balls
2 tablespoon chopped coriander leaves
For Tadka2 tablespoon ghee
2 dried red chilies
1 teaspoon red chili powder
2 tablespoon curry leaves
Method
- Combine curd, gram flour, turmeric powder, red chili powder, coriander powder, and cumin powder.
- Whisk to a smooth and lump free paste. Add 1 Cup of water. Whisk once again to a spoon dropping consistency.
- Heat refined oil in a kadhai. Add mustard seeds, cumin, fenugreek seeds, asafoetida, ginger, and green chili paste. Saute for 50 – 60 seconds.
- Add whisked curd and remaining 450 ml water. Stir to combine. Simmer the kadhi over low heat for 20 – 25 minutes. Season with salt. Stir at regular intervals.
- Once kadhi thickens a bit and the raw smell of gram flour wafts away, prepare tadka.
- Heat ghee in a tadka pan. Add curry leaves, dried red chilies, and red chili powder. Cook only for 20 – 30 seconds. Turn off the heat.
- Pour tadka over the simmering kadhi. Add kasuri methi, boondi, and fresh coriander leaves. Stir to combine.
- Cover and simmer the kadhi over low heat for 5 minutes.
- Serve hot Rajasthani Kadhi with rice and papad.