Rajasthani Kadhi

Rajasthani Kadhi Recipe with step by step photos. rajasthani kadhi is a spiced curd sauce that can be had plain or served with steamed basmati rice or cumin rice.

rajasthani kadhi

it 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 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 in which pakoras or lentil fritters are added.

in punjabi kadhi recipe, also pakoras are added. addition of pakoras makes the 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 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 it with rotis or peas pulao or even with veg pulao.

how to make rajasthani kadhi

1. firstly in a pan take 1 cup sour curd. use full-fat curd.

full fat curd in a pan

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

adding besan to yogurt

3. then add ½ teaspoon turmeric powder and salt as required.

adding turmeric powder to bowl

4. add 2 cups of water.

adding water to kadhi mixture

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

mixing rajasthani kadhi mixture

6. now keep the pan on the stovetop.

cooking rajasthani kadhi mixture

7. keep the flame to a low or low-medium and begin to cook the kadhi.

cooking rajasthani kadhi

8. keep stirring at intervals.

cooking rajasthani kadhi

9. and let the kadhi come to a boil.

cooking rajasthani kadhi

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

making rajasthani kadhi

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 kadhi will also thicken by the time it is cooked. cover and keep aside.

cooked rajasthani kadhi

making tempering for rajasthani kadhi

1. heat 2 tablespoons ghee or oil in a small pan or tadka pan.

oil in a tadka pan

2. add ½ teaspoon mustard seeds.

adding mustard seeds to pan

3. next add 1 tej patta (indian bay leaf). let the mustard seeds crackle.

adding 1 tej patta to oil

4. then add ½ teaspoon cumin seeds.

adding cumin

5. once the cumin seeds splutter, then add ¼ teaspoon fenugreek seeds (methi dana).

making tempering for rajasthani kadhi

6. add 2 dry red chilies. fry for a few seconds till the red chilies change their color.

tempering for rajasthani kadhi

7. switch off the flame and add ½ teaspoon red chilli powder. shake the pan or mix with a spoon.

tempering for rajasthani kadhi

8. immediately pour the tempering in the kadhi. cover and let the tempering flavors infuse with the kadhi.

adding tempering to rajasthani kadhi

9. after 5 to 6 minutes, serve rajasthani kadhi with rotis or steamed rice or even with veg pulao.

rajasthani kadhi
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Rajasthani Kadhi

4.84 from 12 votes
rajasthani kadhi is a spiced curd sauce that can be had plain or served with steamed basmati rice or cumin rice.
rajasthani kadhi
Author:Dassana Amit
Prep Time:2 mins
Cook Time:8 mins
Total Time:10 mins
Course:main course
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)


for 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
  • salt as required

for tempering

  • 2 tablespoons oil or 2 tablespoons ghee
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds (methi dana)
  • ½ teaspoon cumin seeds
  • 1 small to medium tej patta (indian bay leaf)
  • a generous pinch of asafoetida (hing)
  • ½ teaspoon red chili powder
  • 2 dry red chilies - kept whole or halved and seeds removed


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 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 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).

NUTRITION INFO (approximate values)

Nutrition Facts
Rajasthani Kadhi
Amount Per Serving
Calories 749 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 48mg16%
Sodium 171mg7%
Potassium 1502mg43%
Carbohydrates 90g30%
Fiber 15g63%
Sugar 23g26%
Protein 36g72%
Vitamin A 1175IU24%
Vitamin C 65.3mg79%
Calcium 222mg22%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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