Rajasthani Kadhi recipe, How to make Kadhi

Rajasthani Kadhi recipe with step by step pics.  

This is a very easy and quick recipe, as pakoras are not added to it. And so can be called as one of the staple in Rajasthani meal. The other version of Rajasthani kadhi in which pakoras or lentil fritters are added is Kadhi Pakoda.

Kadhi is a spiced yogurt based sauce and is thickened with gram flour. It is often made in North Indian home.

 Step by step Rajasthani kadhi recipe:

1. Mix 1 cup yogurt and 2 tbsp gram flour till smooth in a bowl. There should not be lumps. Use a wired whisk to stir. Mix 2 cups water and keep it aside.
   
2. Now take ghee in a sauce pan. Once hot, add fenugreek seeds, mustard seeds, cumin seeds and asafoetida. As soon as they start crackling, lower the heat and chili and fry for few seconds.
   
3. Now add grated ginger and turmeric powder and immediately pour the yogurt and gram flour mixture to the pan.
   
4. Start stirring the mixture with a ladle on low to medium heat. It may take 5-6 minute till the gram flour/besan gets cooked and the kadhi/sauce thickens a bit. You need to sir often till it is cooked.
   
5. The consistency of this kadhi is neither thick nor thin.
6. Serve the Rajasthani Kadhi hot with phulkas, steamed basmati rice, jeera rice, khichdi, veg pulao or peas pulao.
   
       

Kadhis are naturally cooling as they are made with yogurt and is excellent during summer.

I make this version of kadhi when I want to make something quick to go along with the meal. Another good thing is that you don’t need to chop any veggies to make the kadhi.

Rajasthani Kadhi recipe below:

Rajasthani kadhi Prep time Cook time Total  4 min  6 min  10 min Rajasthani kadhi- A lentil soup AUTHOR: Monali RECIPE TYPE: Main CUISINE: Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=240 ml) 1 cup Sour Yogurt/Khatta dahi 2 tbsp. Gram flour/besan ¼ tsp Ginger, grated 1 green chili, chopped or dry red chili halved ¼ tsp cumin seeds/methi dana ¼ tsp mustard seeds/sarson or rai ¼ tsp cumin seeds/jeera 1/8 tsp turmeric powder 1 tbsp Ghee A pinch of asafoetida/ hing ½ tsp Salt or as per taste 2 cups water DIRECTION Mix Yogurt and gram flour till smooth in a bowl. There should not be lumps. Use a wired wisk to stir. Mix 2 cup water and keep it aside. Now take ghee in a sauce pan. Once hot, add fenugreek seeds, mustard seeds, cumin seeds and asafoetida. As soon as they start crackling, lower the heat and chili and fry for few seconds. Now add grated ginger and turmeric powder and immediately pour the yogurt and gram flour mixture to the pan. Start stirring the mixture with a ladle on low to medium heat. It may take 5-6 minute till the gram flour/besan gets cooked and the kadhi/sauce thickens a bit. You need to sir often till it is cooked. The consistency of this kadhi is neither thick nor thin. SERVING SUGGESTION Serve the Rajasthani Kadhi hot with phulkas, steamed basmati rice, jeera rice, khichdi, veg pulao or peas pulao.