A kadhi or ‘spiced curd sauce’ is a famous dish in India. This is also that dish which has many variations according to the region it belongs. For instance, this Rajasthani Kadhi, which is made in a way that’s typical to Rajasthani cuisine. As compared to some other kadhi variants which involve many steps to make it, this special kadhi from Rajasthan is super easy and comes together in about 30 minutes to get done with. Now, isn’t this fast cooking? So, try this main course dish at home, right away!
About Rajasthani Kadhi
The recipe of Rajasthani Kadhi is actually very quick, fuss-free and still is supremely delectable. It does not take much time to cook, as it is made without the gram flour fritters or pakoda. Another good thing about this recipe is that you don’t have to chop any veggies like onions, etc. to make it.
Kadhi is often in many Indian households and there are so many ways of making it. This Rajasthani Kadhi also has a unique taste and flavor.
I usually make this Rajasthani Kadhi when I want to prepare something really quick to go along with steamed rice or even rotis.
Along with this version, the Punjabi Kadhi Pakoda is also a regular at my home. But that is when I have some time at hand and want to make an elaborate lunch meal.
The most favorite way of having the Rajasthani Kadhi at my home is also with steamed basmati rice or jeera rice. Sometimes, I also serve it with peas pulao, veg pulao or hot phulkas or rotis. It tastes fab, in anyway you have it.
How to make Rajasthani Kadhi
Make Curd Mixture
1. Firstly, in a pan, take 1 cup sour curd. Use full-fat curd or curd made from whole milk.
2. Add 3 to 4 tablespoons besan (gram flour).
3. Then, add ½ teaspoon turmeric powder and salt as required.
4. Add 2 cups water.
5. With a wired whisk or madani (wooden churner), mix everything well till smooth. There should be no lumps of besan.
6. Now, keep the pan on the stovetop.
7. Keep the heat to low or low-medium and begin to simmer and cook the kadhi.
8. Keep stirring at intervals.
9. Let the kadhi come to a boil.
10. Continue to simmer even after the kadhi comes to a boil.
11. Keep stirring at intervals and cook for a total of 15 to 20 minutes on low to medium-low heat. There should be no raw taste of besan in the kadhi.
The kadhi will also thicken by the time it is cooked. Cover and keep aside.
Temper Rajasthani Kadhi
12. Heat 2 tablespoons ghee or oil in a small pan or tadka pan.
13. Keep heat to a low. Add ½ teaspoon mustard seeds.
14. Next, add 1 tej patta (Indian bay leaf). Let the mustard seeds crackle.
15. Then, add ½ teaspoon cumin seeds.
16. Once the cumin seeds splutter, add ¼ teaspoon fenugreek seeds (methi dana).
17. Add 2 dried red chilies (seeds removed). Fry for a few seconds till the red chilies change their color.
18. Switch off the heat and add ½ teaspoon red chili powder. Shake the pan or mix with a spoon.
19. Immediately, pour the tempering in the kadhi. Cover and let the flavors infuse in the kadhi.
20. After 5 to 6 minutes, serve Rajasthani Kadhi with roti, steamed rice or veg pulao or jeera rice.
- You can make this kadhi gluten free by skipping the asafoetida (hing) in the recipe.
- Make sure to use full-fat curd to make this recipe. A low-fat curd will result in curdling of the dish and you will not have a proper texture to it.
- You have to keep stirring and cooking the kadhi on low to low-medium heat till there’s no raw taste of the besan in the sauce.
- The tempering can be made either in ghee or oil.
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For kadhi mixture
- 1 cup Curd – full-fat and sour (khatta dahi or sour yogurt)
- 2 cups water
- 3 to 4 tablespoons besan (gram flour)
- ½ teaspoon turmeric powder
- salt as required
- 2 tablespoons Ghee or 2 tablespoons oil
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds (methi dana)
- ½ teaspoon cumin seeds
- 1 tej patta (Indian bay leaf), small to medium
- 1 generous pinch asafoetida (hing)
- ½ teaspoon red chili powder or cayenne pepper
- 2 dry red chilies – kept whole or halved and seeds removed
Making rajasthani kadhi
- Mix the above mentioned kadhi ingredients including salt, till smooth and fine in a pan. Use a wired whisk to stir. No lumps should be there.
- Keep the pan on a low heat and stirring at intervals simmer and cook for 15 to 20 minutes till the gram flour or besan gets cooked and the kadhi thickens a bit.
- The consistency of the kadhi is neither thick nor thin.
- Keep aside covered.
Tempering rajasthani kadhi
- Heat oil or ghee in a small pan. On a low heat, add the mustard seeds along with the tej patta first.
- Let the mustard seeds start popping and crackling.
- Then add cumin seeds and fenugreek seeds. Stir and add red chilies and asafoetida.
- Fry for a few seconds till the red chilies darken a bit. Switch off the heat.
- Add the red chili powder and stir. Immediately pour this tempering into the kadhi.
- Cover and let the tempering flavors infuse with the kadhi.
- After 5 to 6 mins, stir and serve rajasthani kadhi hot with phulkas, steamed rice or jeera rice.
- To make the kadhi, gluten free, skip the asafoetida (hing).
- Recipe is easily scaleable to make for less or more servings.
- Can garnish with coriander leaves if you like.
- You can also add some pakodis to the curry.
Nutrition Info (Approximate Values)
This Rajasthani Kadhi from the archives first published on October 2013 has been updated and republished on December 2022.