Rajasthani Kadhi

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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!

rajasthani kadhi served in a white bowl placed on top of a white plate.

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.

Step-by-Step Guide

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.

full-fat sour curd added in a pan.

2. Add 3 to 4 tablespoons besan (gram flour).

gram flour added to the curd.

3. Then, add ½ teaspoon turmeric powder and salt as required.

turmeric powder and salt added to the curd.

4. Add 2 cups water.

water added to the curd mixture.

5. With a wired whisk or madani (wooden churner), mix everything well till smooth. There should be no lumps of besan.

mixing ingredients well with water till smooth.

6. Now, keep the pan on the stovetop.

pan with kadhi mixture kept on stovetop.

7. Keep the heat to low or low-medium and begin to simmer and cook the kadhi.

cooking rajasthani kadhi.

8. Keep stirring at intervals.

stirring rajasthani kadhi.

9. Let the kadhi come to a boil.

kadhi coming to a boil.

10. Continue to simmer even after the kadhi comes to a boil.

simmering boiling kadhi.

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.

stirring and cooking rajasthani kadhi.

Temper Rajasthani Kadhi

12. Heat 2 tablespoons ghee or oil in a small pan or tadka pan.

heating ghee in a small pan for making tempering.

13. Keep heat to a low. Add ½ teaspoon mustard seeds.

adding mustard seeds to hot ghee.

14. Next, add 1 tej patta (Indian bay leaf). Let the mustard seeds crackle.

adding bay leaf to hot ghee.

15. Then, add ½ teaspoon cumin seeds.

adding cumin seeds to the pan.

16. Once the cumin seeds splutter, add ¼ teaspoon fenugreek seeds (methi dana).

adding fenugreek seeds to the pan.

17. Add 2 dried red chilies (seeds removed). Fry for a few seconds till the red chilies change their color.

dried red chilies added to the pan.

18. Switch off the heat and add ½ teaspoon red chili powder. Shake the pan or mix with a spoon.

red chili powder added to the pan.

19. Immediately, pour the tempering in the kadhi. Cover and let the flavors infuse in the kadhi.

tempering poured in the kadhi.

20. After 5 to 6 minutes, serve Rajasthani Kadhi with roti, steamed rice or veg pulao or jeera rice.

rajasthani kadhi served in a white bowl placed on top of a white plate.

Expert Tips

  1. You can make this kadhi gluten free by skipping the asafoetida (hing) in the recipe.
  2. 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.
  3. 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.
  4. The tempering can be made either in ghee or oil.

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rajasthani kadhi

Rajasthani Kadhi

Rajasthani Kadhi is a spiced curd sauce that can be had plain or served with steamed basmati rice or cumin rice. This recipe is easy and comes together quickly.
4.87 from 23 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine Indian, Rajasthani
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 3


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

For tempering

  • 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)

Nutrition Facts
Rajasthani Kadhi
Amount Per Serving
Calories 176 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 36mg12%
Sodium 445mg19%
Potassium 226mg6%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 5g6%
Protein 5g10%
Vitamin A 279IU6%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 0.3mg2%
Vitamin B6 0.1mg5%
Vitamin B12 0.3µg5%
Vitamin C 1mg1%
Vitamin D 0.1µg1%
Vitamin E 0.3mg2%
Vitamin K 2µg2%
Calcium 117mg12%
Vitamin B9 (Folate) 40µg10%
Iron 1mg6%
Magnesium 29mg7%
Phosphorus 111mg11%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Rajasthani Kadhi from the archives first published on October 2013 has been updated and republished on December 2022.

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4.87 from 23 votes (11 ratings without comment)


  1. I am a newbie in cooking. I tried this recipe first time yesterday..it came out very well. Taste was awesome. My husband liked it very much. Its simple and easy to follow your recipes and cook . I enjoyed cooking it. Thanks a lot!5 stars