Rajasthani Kadhi Recipe

  • 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. 

  • After crushing it well, transfer it to a bowl and set aside.  In a saucepan, combine the yogurt and gram flour, and whisk until smooth. 

  • Add water and continue to whisk the kadhi mixture. 

  • Whisk this kadhi mixture vigorously to ensure there are no lumps. This is the base of the kadhi. 

  • To the buttermilk – gram flour mixture, add red chilli powder, turmeric powder and salt. Mix well to combine. 

  • Pour the Rajasthani Kadhi into a saucepan and place it over medium heat. Keep whisking continuously and bring the kadhi to a brisk boil. After a few minutes of boiling add the freshly crushed garlic and green chilli. 

  • Mix well and turn the heat to low and simmer the Rajasthani kadhi for about 12-15 minutes. Keep whisking the khadi as it is boiling – it will prevent curdling and also give a smooth looking kadhi.

  • 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.

  • Once the seeds crackle add the asafoetida, dry red chillies and curry leaves and stir fry for a few seconds. Turn off the heat. 

  • Add this tadka to the Rajasthani kadhi, and continue to boil for about 4-5 minutes.

  • Once it is done, turn off the heat. Transfer the Rajasthani Kadhi to a serving bowl and serve hot.

  • Serve Rajasthani Kadhi along with Bajre Ki RotiRajasthani Kaddu Aur Aloo Ki Sabzi and Masala Chaas for a weekday lunch.


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