4.7 from 75 votes
Rajasthani Kadhi
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 3
Calories: 176 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
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
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.
Cup of Yum
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
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
% 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 |
* Percent Daily Values are based on a 2,000 calorie diet.