Rajasthani kadhi recipe

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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:

  1. In a mixing bowl, combine gram flour, yogurt, and water. Whisk until smooth and well combined.
  2. Heat mustard oil in a large pot over medium heat.
  3. Add cumin seeds, fenugreek seeds, and dried red chilies to the hot oil. Sauté until the seeds crackle and turn aromatic.
  4. Stir in turmeric powder, red chili powder, and ginger-garlic paste. Cook for a minute.
  5. Gradually pour the gram flour-yogurt mixture into the pot, stirring continuously to prevent lumps from forming.
  6. Add salt to taste and bring the mixture to a gentle boil.
  7. Reduce the heat to low and let the kadhi simmer for about 20-25 minutes, stirring occasionally, until it thickens to the desired consistency.
  8. In a separate small pan, heat ghee for tempering over medium heat.
  9. Add mustard seeds, cumin seeds, dried red chilies, and a pinch of asafoetida to the hot ghee. Let them splutter.
  10. Pour the tempering over the simmering kadhi and mix well.
  11. Garnish with chopped coriander leaves.

Serve hot with steamed rice or roti for a comforting Rajasthani meal. Enjoy your Rajasthani Kadhi!

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