Rajasthani kadhi recipe
Here’s a recipe for Rajasthani Kadhi to serve 4 people:
Ingredients:
For Kadhi:
- 1 cup gram flour (besan)
- 2 cups yogurt
- 4 cups water
- 1 tablespoon mustard oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds (methi)
- 2-3 dried red chilies
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 tablespoon ginger-garlic paste
- Salt to taste
- 1 tablespoon chopped coriander leaves for garnish
For Tempering:
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dried red chilies
- A pinch of asafoetida (hing)
Instructions:
- In a mixing bowl, combine gram flour, yogurt, and water. Whisk until smooth and well combined.
- Heat mustard oil in a large pot over medium heat.
- Add cumin seeds, fenugreek seeds, and dried red chilies to the hot oil. Sauté until the seeds crackle and turn aromatic.
- Stir in turmeric powder, red chili powder, and ginger-garlic paste. Cook for a minute.
- Gradually pour the gram flour-yogurt mixture into the pot, stirring continuously to prevent lumps from forming.
- Add salt to taste and bring the mixture to a gentle boil.
- Reduce the heat to low and let the kadhi simmer for about 20-25 minutes, stirring occasionally, until it thickens to the desired consistency.
- In a separate small pan, heat ghee for tempering over medium heat.
- Add mustard seeds, cumin seeds, dried red chilies, and a pinch of asafoetida to the hot ghee. Let them splutter.
- Pour the tempering over the simmering kadhi and mix well.
- Garnish with chopped coriander leaves.
Serve hot with steamed rice or roti for a comforting Rajasthani meal. Enjoy your Rajasthani Kadhi!