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.
More Similar Recipes To Try!
Gluten Free Recipes
Gujarati Food Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
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.
Comments are closed.
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!
I have been a fan of your recipes for a long time. I tried both your Punjabi and Rajasthani kadhi recipes. Loved both of them. My mom found your Rajasthani recipe awesome. So, I am cooking it once again today :-).
thank you nitisha. glad to read your comment. happy cooking.
I love Kadhi ,but never dared to make it, Going to try it tonight. Hope it turns out well. Thanks a lot for your constant motivation and publishing the recipes. Your smile is so genuine and makes me look at the website for every small thing. I am a visual learner and quite relate to what is shown rather than just reading the recipe. To an extent, my husband also refers to the images posted.
thank you pearl. i am sure you will like the kadhi. i am also a visual learner and thus this helps me while adding recipes. thanks again.
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
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 🙂
Meri kadhi khaati banti h kya karu
use curd which is not too sour or khatta.
You have changed my cooking life. Thank you so much !!
welcome always gunjan and thankyou for your kind words 🙂
I really love the way you cook.Need to cook this recipe for my son.Can we replace Besan with something else as my son is allergic to it.
jyoti traditionally besan is used for the rajasthani curry however you could try using wheat flour but not sure how the outcome would be? thankyou
To substitute besan,you can use yellow moong dal. Just soak it for 3-4 hours,grind it and follow the same recipe 🙂
thanks parul for the suggestion.
Hi Dassana, I tried this today and I thought it was good. However, my flatmate who is a Rajasthani said she could taste the curd separately and that it should cook more. She said there are people who cook the kadi for 30 mins or more. Is that so? What is your suggestion?
Thanks again. I’m a devotee of Lord Krishna and practically all your recipes are used to prepare bhoga for Him at home. This is loads of gratitude for you all the way from Atlanta, USA! Hare Krishna!
hi divya, in any kadhi, the curd should not taste separately. that means more cooking and simmering was required. your friend is right. cooking time varies with the type and quality of pan, intensity of flame etc. the final check is always the taste. kadi can be cooked for longer period, but thats only when you make it in larger proportions. here we are just using 1 cup of curd. so 30 minutes will be too much for cooking this amount of kadhi. when we were living in a joint family, we used to make kadhi from 500 grams to 1 kg curd and here we would cook punjabi kadhi for 30 to 45 minutes. so depending on the proportions, the time will vary.
thats so nice to hear from you. i feel blessed that the recipes are being used to prepare bhog for lord krishna. thank you very much divya. feels really good.
Oh, I get it now. Thanks, Dassana.
Hare Krishna 🙂
welcome divyapriya. hare krishna
i am a amateur cook.. tried ur restaurant style dal makhni and it was finger licking yummy..!! for people like us your website is actually a text book for cooking.. i actually develop a hobby of cooking.. keep posting and thank you so much for your delicious and simple recipes.. 🙂
welcome saumya. glad to know this. thanks for sharing positive feedback on recipes.
i m regular user of ur website n recipes. and learnt a lot from this. whenevee i had to make any thing i always first came to your website for recheck.
Thanks a lot.
welcome ajit. glad to know this.
Love the recipe, pl forward me any future discoveries .
I love the way you explain and show step by step. Excellent work !!
I just love your website. Have tried many of recipes and it has come out so delicious. Thanks for all your recipes.Just awesome.
welcome chai. glad to know this.