Easiest Way to Easy Appetizing Rajasthani kadhi

Easiest Way to Easy Appetizing Rajasthani kadhi Delicious, fresh and tasty.

Rajasthani kadhi. Rajasthani Kadhi Recipe with step by step photos. Rajasthani kadhi is a spiced curd sauce that can be had plain or served with steamed basmati rice or cumin rice. Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines.

Rajasthani Kadhi is a very popular dish in the households of the state.

It is usually made with a side dish to serve it along with phulka or rice.

It is spicy and is specially made during the winter season.

You can have Rajasthani kadhi using 14 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Rajasthani kadhi

1. It’s of For tadka.

2. You need of ghee.

3. You need of mustard seeds.

4. It’s of methi seeds.

5. Prepare of hing / asafoetida.

6. You need of dry red chillies.

7. You need of spring curry leaves.

8. Prepare of For kadhi-.

9. Prepare of garam flour (besan).

10. You need of curd.

11. It’s of turmeric powder.

12. Prepare of garlic,crushed.

13. You need of green chillies,crushed.

14. It’s of Salt.

This kadhi has some delicious flavours which comes from the spicy masalas used in the dish.

Serve Rajasthani Kadhi along with Bajre Ki Roti, Rajasthani Kaddu Aur Aloo Ki Sabzi and Masala.

Kadhi is one versatile dish which can be had with rice, khichdi and roti.

Each region in India had a distinct taste and way of preparing Kadhi.

Rajasthani kadhi instructions

1. To begin making the Rajasthani Kadhi recipe, first make a coarse paste with garlic and green chilli by crushing them in a mortar and pestle..

2. After crushing it well, transfer it to a bowl and set aside.  In a saucepan, combine the yogurt and gram flour, and whisk until smooth..

3. Add water and continue to whisk the kadhi mixture..

4. Whisk this kadhi mixture vigorously to ensure there are no lumps. This is the base of the kadhi..

5. To the buttermilk - gram flour mixture, add red chilli powder, turmeric powder and salt. Mix well to combine..

6. Pour the Rajasthani Kadhi into a saucepan and place it over medium heat. Keep whisking continuously and bring the kadhi to a brisk boil. After a few minutes of boiling add the freshly crushed garlic and green chilli..

7. Mix well and turn the heat to low and simmer the Rajasthani kadhi for about 12-15 minutes. Keep whisking the khadi as it is boiling - it will prevent curdling and also give a smooth looking kadhi..

8. To make the tadka for the Rajasthani Kadhi Recipe; heat ghee in a tadka pan over medium heat; add mustard seeds, fenugreek seeds and allow it to crackle..

9. Once the seeds crackle add the asafoetida, dry red chillies and curry leaves and stir fry for a few seconds. Turn off the heat.

10. Add this tadka to the Rajasthani kadhi, and continue to boil for about 4-5 minutes..

11. Once it is done, turn off the heat. Transfer the Rajasthani Kadhi to a serving bowl and serve hot..

Hailing from Gujarati household, I prefer balanced sweet and sour Kadhi in contrast to spicy Rajasthani Kadhi.

Rajasthani Kadhi, unlike any kadhi, has a distinct taste and blast of flavourful spices.

Rajasthani Kadhi is a staple in households along with piping hot rice, bati and lapsi.

You can also add pakoras/ bhajis and make it a little more hearty although even just with rice and papad its delicious!

In a mixing bowl add the greek yoghurt.