Rajasthani Kadhi

Name: Rajasthani Kadhi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 serving
Ingredients: 1 cup curd; 2 cups water; 3 to 4 tablespoons besan; ½ teaspoon turmeric powder; salt; 2 tablespoons ghee; ½ teaspoon mustard seeds; ¼ teaspoon fenugreek seeds; ½ teaspoon cumin seeds; 1 tej patta; 1 generous pinch asafoetida; ½ teaspoon red chili powder; 2 dry red chilies

User Reviews

4.7

75 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
3
Calories
176 kcal
Course
Main Course
Cuisine
Indian

Rajasthani Kadhi

Chad Simpson

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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.

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Ingredients

Servings

For kadhi mixture

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

For tempering

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

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Instructions

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.

Notes

To make the kadhi, gluten free, skip the asafoetida (hing).
Recipe is easily scaleable to make for less or more servings.
Can garnish with coriander leaves if you like.
You can also add some pakodis to the curry.

Nutrition Information

Show Details

Calories 176kcal (9%) Carbohydrates 9g (3%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 36mg (12%) Sodium 445mg (19%) Potassium 226mg (6%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 279IU (6%) Vitamin B1 (Thiamine) 0.1mg Vitamin B2 (Riboflavin) 0.1mg Vitamin B3 (Niacin) 0.3mg Vitamin B6 0.1mg Vitamin B12 0.3µg Vitamin C 1mg (1%) Vitamin D 0.1µg Vitamin E 0.3mg Vitamin K 2µg Calcium 117mg (12%) Vitamin B9 (Folate) 40µg Iron 1mg (6%) Magnesium 29mg Phosphorus 111mg Zinc 1mg

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 176 kcal

% Daily Value*

Calories	176kcal	9%
Carbohydrates	9g	3%
Protein	5g	10%
Fat	14g	22%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	36mg	12%
Sodium	445mg	19%
Potassium	226mg	5%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	279IU	6%
Vitamin B1 (Thiamine)	0.1mg
Vitamin B2 (Riboflavin)	0.1mg
Vitamin B3 (Niacin)	0.3mg
Vitamin B6	0.1mg
Vitamin B12	0.3µg	13%
Vitamin C	1mg	1%
Vitamin D	0.1µg	1%
Vitamin E	0.3mg
Vitamin K	2µg
Calcium	117mg	12%
Vitamin B9 (Folate)	40µg
Iron	1mg	6%
Magnesium	29mg	7%
Phosphorus	111mg
Zinc	1mg