Rajasthani Kadhi is a spiced curd sauce that can be had plain or served with steamed basmati rice or cumin rice. This recipe is easy and comes together quickly.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 3
- Category: Main Course
- Cuisine: Indian, Rajasthani
Ingredients
- 1 cup curd (- full-fat and sour (khatta dahi or sour yogurt))
- 2 cups water
- 3 to 4 tablespoons besan ((gram flour))
- ½ teaspoon turmeric powder
- salt (as required)
- 2 tablespoons ghee (or 2 tablespoons oil)
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds ((methi dana))
- ½ teaspoon cumin seeds
- 1 tej patta ((Indian bay leaf), small to medium)
- 1 generous pinch asafoetida ((hing))
- ½ teaspoon red chili powder (or cayenne pepper)
- 2 dry red chilies (- kept whole or halved and seeds removed)
Method
Making rajasthani kadhi
- Mix the above mentioned kadhi ingredients including salt, till smooth and fine in a pan. Use a wired whisk to stir. No lumps should be there.
- Keep the pan on a low heat and stirring at intervals simmer and cook for 15 to 20 minutes till the gram flour or besan gets cooked and the kadhi thickens a bit.
- The consistency of the kadhi is neither thick nor thin.
- Keep aside covered.
Tempering rajasthani kadhi
- Heat oil or ghee in a small pan. On a low heat, add the mustard seeds along with the tej patta first.
- Let the mustard seeds start popping and crackling.
- Then add cumin seeds and fenugreek seeds. Stir and add red chilies and asafoetida.
- Fry for a few seconds till the red chilies darken a bit. Switch off the heat.
- Add the red chili powder and stir. Immediately pour this tempering into the kadhi.
- Cover and let the tempering flavors infuse with the kadhi.
- After 5 to 6 mins, stir and serve rajasthani kadhi hot with phulkas, steamed rice or jeera rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.