Rajasthani Kadhi Recipe
This is an easy, tasty Rajasthani Kadhi recipe with boondi. Unlike Punjabi Kadhi, it is made without pakora and has no onion or garlic.
Servings: 4
Calories: 238kcal
Equipment
- 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.
Video
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.
Nutrition
Calories: 238kcal | Carbohydrates: 13g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 66mg | Potassium: 317mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1170IU | Vitamin C: 329mg | Calcium: 176mg | Iron: 3mg