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aerial shot of rajasthani kadhi in a black ceramic bowl
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5 from 3 votes

Rajasthani Kadhi Recipe

Rajasthani Kadhi is a delicious, easy Indian kadhi recipe made without onion and garlic. Learn how to make Rajasthani style kadhi in a few simple steps.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 238kcal
Author: Hina Gujral

Equipment

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