rajasthani kadhi recipe with step by step photos – rajasthani kadhi is a very easy, delicious & quick kadhi recipe. the recipe does not take much time to make as no pakoras are added to it. another good thing is that you don’t need to chop any veggies like onions etc to make this rajasthani dahi kadhi.
kadhi is a spiced curd based sauce and is thickened with gram flour (besan). kadhis are naturally cooling as they are made with curd (yogurt) and is excellent during the summers and often made in north indian homes.
i make this version of rajasthani kadhi when i want to make something quick to go along with rice or rotis. there is another version of rajasthani kadhi in which pakoras or lentil fritters are added.
in punjabi kadhi recipe, also pakoras are added. addition of pakoras makes the dahi kadhi more filling and delicious but at the same time it requires more effort and time to prepare the dish.
if you want to make dahi kadhi without pakoras then you can try this rajasthani kadhi or maharashrian kadhi or the gujarati kadhi. the gujarati kadhi has sugar or jaggery added to it & thus has a light sweet taste. both rajasthani and gujarati kadhis are a no onion no garlic recipes.
i usually serve the kadhi with steamed basmati rice or jeera rice. you can also serve rajasthani kadhi with rotis or peas pulao or even with veg pulao.
few more rajasthani recipes on blog are:
rajasthani kadhi recipe below:
rajasthani kadhi recipe
ingredients (1 cup = 250 ml)
for dahi kadhi mixture
- 1 cup sour full fat curd (khatta dahi or yogurt)
- 2 cups water
- 3 to 4 tablespoons besan (gram flour)
- ½ teaspoon turmeric powder (haldi powder)
- salt as required
for tempering rajasthani kadhi
- 2 tablespoons oil or 2 tablespoons ghee
- ½ teaspoon mustard seeds (rai or sarson)
- ¼ teaspoon fenugreek seeds (methi dana)
- ½ teaspoon cumin seeds (sabut jeera)
- 1 small to medium tej patta (indian bay leaf)
- a generous pinch of asafoetida (hing)
- ½ teaspoon red chili powder (lal mirch powder)
- 2 dry red chilies (sookhi lal mirch) - kept whole or halved and seeds removed
how to make rajasthani kadhi recipe
making rajasthani kadhi
mix the above mentioned kadhi ingredients including salt, till smooth in a pan. use a wired whisk to stir. no lumps should be there.
keep on a low flame and stirring at intervals simmer and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens a bit.
the consistency of the dahi kadhi is neither thick nor thin.
- keep aside covered.
tempering rajasthani kadhi
- heat oil or ghee in a small pan.
- add the mustard seeds along with the bay leaf first.
- let the mustard seeds start popping & 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 flame.
- add the red chili powder and stir.
- immediately pour this tempering into the kadhi.
cover and let the tempering flavors infuse with the rajasthani kadhi.
after 5 to 6 mins, stir and serve rajasthani kadhi hot with phulkas, steamed rice or jeera rice.
recipe notes
- to make the dahi kadhi gluten free, skip the asafoetida (hing).
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how to make dahi kadhi or rajasthani kadhi recipe:
making rajasthani kadhi:
1. firstly in a pan take 1 cup sour curd. use full fat curd.
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 stove top.
7. keep the flame to a low or low-medium and begin to cook the dahi kadhi.
8. keep stirring at intervals.
9. and let the kadhi come to a boil.
10. continue to simmer even after the kadhi comes to a boil.
11. do keep on stirring at intervals and cook for 12 to 15 minutes on a low to low-medium flame. there should be no raw taste of besan in the kadhi. the dahi kadhi will also thicken by the time it is cooked. cover and keep aside.
tempering rajasthani kadhi:
1. heat 2 tablespoons ghee or oil in a small pan or tadka pan.
2. add ½ teaspoon mustard seeds.
3. next add 1 tej patta (indian bay leaf). let the mustard seeds crackle.
4. then add ½ teaspoon cumin seeds.
5. once the cumin seeds splutter, then add ¼ teaspoon fenugreek seeds (methi dana).
6. add 2 dry red chilies. fry for a few seconds till the red chilies change their color.
7. switch off the flame and add ½ teaspoon red chilli powder. shake the pan or mix with a spoon.
8. immediately pour the tempering in the kadhi. cover and let the tempering flavors infuse with the rajasthani kadhi.
9. after 5 to 6 minutes, serve rajasthani kadhi with rotis or steamed rice or even with veg pulao.
Hi, i tried making kadhi by your recipe, however, the fenugreek turned bitter.. did i do something wrong in the preparation..
Kritika, the kadhi is not bitter. did you used ¼ teaspoon fenugreek seeds only? by teaspoon i mean the standard measuring spoon. some people make mistake here.
so yummy i tried
thanks.
Hi….I have been following ur receipes for sometime…I m 36 years old everytime I make the kadhi it wud cuddle up I. E phatjana….I m a north indian married to SouthIndian so my in laws don’t know to make besan kadhi…I have always wanted to eat Khichdi and khadi….Today I followed the receipe step up with measuring cups and I must say “GOD Bless U guys” finally without wasting I had kadhi….Made by me….Thanks alot….
Welcome Namita. Glad to know that you liked the kadhi recipe. Thanks for your positive feedback and the best wishes.
This is such a nostalgic recipe. I make it exactly like this but for tempering I use mustard oil like how my mom and grandmother would.
I would also like to take this opportunity to thank you earnestly for all the pains you take to maintain such a wonderful site. I love the layout, photography, the ease of navigation and clarity of instructions. It is a true treasure trove of homestyle Indian cuisine. What I like most about your recipes is that they can be so easily adapated- I don’t consume onion/garlic, and your recipes provide an excellent foundation for modification without sacrificing on taste.
It is my go-to website. Even your cakes turn out so well every single time and are not daunting for a home cook like me. In fact, they inspire me to bake ever so often now.
I hope and wish that you keep your passion for cooking alive and continue to inspire your readers and followers the way you do.
thats a lovely as well as encouraging comment. thanks a lot for your kind words. i do feel good and motivated to share more recipes. thanks again.
I follow your website for all the recipes. Everything I cook just tastes like my mother’s recipes. Never tried cooking before but because of this website I dare to cook everything now. Thank you so much 🙂
thanks a lot aakriti. nice to read your comment. wish you all the best in your life.
You haven’t mentioned to put salt in the kadhi.
thanks. have mentioned but will add in more detail.
Hello, the part when you said to keep aside covered (kadhi) do you switch off the flame before putting in the tharka into the kadhi and when you do, do you switch off flame for when flavour is infused for 5-6 mins? I got confused there lol
the kadhi has to be done before tadka is added. so once the kadhi is thickened, then switch off the flame. cover and keep aside. then start preparing the tadka. the kadhi has to be hot, when you add the tadka. when the tadka is done, add it to the kadhi. cover and let the flavors infuse.
Just cooked this yesterday, it was absolutely delicious! Parents were praising the taste and were very happy. Thank you so much for your easy methods, I enjoyed making this <3 Tasty
glad you and your parents liked the rajasthani kadhi recipe. you are welcome and thanks for kind words 🙂