Rajasthani Kadhi is a delicious, easy Indian kadhi recipe. Unlike Punjabi Kadhi, it is made without pakora and has no onion or garlic. Be sure to watch the video!
What is ‘Kadhi’?
The word ‘kadhi’ is the Hindi term for a thick, stewed curry made with gram flour and curd. It is a vegetarian and gluten-free Indian main course dish.
A Kadhi is the ultimate definition of Indian comfort food. Rajma Chawal and Kadhi Chawal are two popular food combos across North India.
There are different versions of kadhi prepared across India. Each region has its take and twist on the regular kadhi recipe. Like in the Kumaon region of Uttarakhand, we have mooli ki jholi (radish kadhi), or the popular Punjabi Kadhi Pakora, and then we have simple ones like Rajasthani Kadhi.
My cookbook, The 100 Best Curries, has two very interesting kadhi recipes – one Kale Boondi Kadhi and the second Meat Ki Kadhi (a lost recipe from Rajasthan).
Difference between Rajasthani Kadhi and Punjabi Kadhi
A Rajasthani Kadhi Recipes comes from the Marwar region of the state. It has no onion, garlic, and pakora, unlike the Punjabi Kadhi, which is incomplete without the fried onion pakoras.
The consistency of Rajasthani Kadhi is like a soup much thinner than the creamy and rich Punjabi Kadhi. Both of these regional kadhi recipes are very different in taste and texture.
Ingredients For Kadhi
Curd: Use plain, unflavoured curd. Usually, sour-tasting curd is best for making kadhi.
Gram Flour: It is also known as besan in Hindi. It is the key ingredient of any kadhi recipe.
Cooking Oil: I use refined oil and ghee (for tadka)
Ginger & Green Chili Paste: I use mortar and pestle to make a coarse paste of fresh ginger and green chili. It adds tons of flavor to the kadhi.
Whole Spices: Mustard Seeds (Rai), Cumin (Jeera), Fenugreek Seeds (Methi Dana), Dried Red Chilies
Spice Powders: Red Chili Powder, Turmeric Powder, Coriander Powder, Asafoetida (Hing), Cumin Powder
Other Ingredients: Salt, Curry Leaves, Water
Ingredients For Tadka
Ghee: It adds a lot of flavors
Chilies: I add red chili in two forms – dried and powder to the tadka. It gives beautiful red color and spicy flavor to the kadhi.
Kasuri Methi: Dried fenugreek leaves gives a delicious flavor and aroma to the Rajasthani Kadhi.
Curry Leaves: It is known as curry patta in Hindi.
Boondi: It is a total game-changer ingredient. Try to believe my words. We at home call it Boondi Ki Kadhi.
Watch Kadhi Video
Serving Suggestion
Rajasthani Kadhi is an Indian main course dish that tastes excellent with jeera rice or plain basmati rice. You can serve it with ghee-laced chapati, methi paratha, or plain paratha.
A typical Rajasthani thali meal serves a kadhi with gatte ki sabji, panchmel dal, chapati, rice, kachumber salad, green chili pickle, and other side dishes.
More Indian Curry Recipes
Subscribe to our weekly newsletter or follow us on Youtube for video recipes.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Rajasthani Kadhi Recipe
- Heavy Bottom Kadhai
- Tadka Pan
Ingredients
- 250 ml curd or yogurt
- ¼ Cup gram flour (besan)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder (jeera powder)
- ⅛ Cup refined oil
- 1 teaspoon mustard seeds (rai)
- 2 teaspoon cumin seeds (jeera)
- 1 teaspoon fenugreek seeds (methi dana)
- ¼ teaspoon hing (asafoetida)
- 2 tablespoon ginger and green chili paste
- 500 ml water
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- ½ Cup boondi balls
- 2 tablespoon chopped coriander leaves
Ingredients For Tadka
- 2 tablespoon ghee
- 2 dried red chilies
- 1 teaspoon red chili powder
- 2 tablespoon curry leaves
Instructions
- Combine curd, gram flour, turmeric powder, red chili powder, coriander powder, and cumin powder. Whisk to a smooth and lump free paste. Add 1 Cup of water. Whisk once again to a spoon dropping consistency.
- Heat refined oil in a kadhai. Add mustard seeds, cumin, fenugreek seeds, asafoetida, ginger, and green chili paste. Saute for 50 – 60 seconds.
- Add whisked curd and remaining 450 ml water. Stir to combine. Simmer the kadhi over low heat for 20 – 25 minutes. Season with salt. Stir at regular intervals.
- Once kadhi thickens a bit and the raw smell of gram flour wafts away, prepare tadka.
- Heat ghee in a tadka pan. Add curry leaves, dried red chilies, and red chili powder. Cook only for 20 – 30 seconds. Turn off the heat.
- Pour tadka over the simmering kadhi. Add kasuri methi, boondi, and fresh coriander leaves. Stir to combine. Cover and simmer the kadhi over low heat for 5 minutes.
- Serve hot Rajasthani Kadhi with rice and papad.
Recipe Notes:
- Whisk the curd and gram flour nicely. Otherwise, kadhi has tiny lumps.
- A kadhi is always slow cooked. Otherwise, the gram flour remains uncooked, and there is a doughy aftertaste.
- Rajasthani Kadhi has a thin soupy consistency. Hence, if it seems too thick, add more water.
- If you are adding salted boondi then adjust the quantity of salt in Kadhi.
- Adding boondi to Rajasthani Kadhi is optional.
Leave Your Rating & Comment