rajasthani kadhi recipe, how to make rajasthani kadhi | dahi kadhi recipe

rajashthani kadhi is a spiced curd sauce that can be had plain or served with steamed basmati rice or cumin rice.
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4.84 from 12 votes

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.

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 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 curry recipes for you!

rajasthani kadhi

Author:Dassana Amit
Prep Time:2 minutes
Cook Time:8 minutes
Total Time:10 minutes
Course:main course
Cuisine:indian,rajasthani
Calories:749kcal
Servings (change the number to scale):2 to 3
4.84 from 12 votes
rajasthani kadhi
rajashthani kadhi is a spiced curd sauce that can be had plain or served with steamed basmati rice or cumin rice.

INGREDIENTS FOR rajasthani kadhi

(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

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 TIPS

  • to make the dahi kadhi gluten free, skip the asafoetida (hing).
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how to make dahi kadhi or rajasthani kadhi

making rajasthani kadhi:

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

curd to make rajasthani kadhi recipe

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

besan to make rajasthani kadhi recipe

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

making rajasthani kadhi recipe

4. add 2 cups water.

making rajasthani kadhi recipe

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

making rajasthani kadhi recipe

6. now keep the pan on stove top.

making rajasthani kadhi recipe

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

making rajasthani kadhi recipe

8. keep stirring at intervals.

making rajasthani kadhi recipe

9. and let the kadhi come to a boil.

making rajasthani kadhi recipe

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

making rajasthani kadhi recipe

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.

making rajasthani kadhi recipe

tempering rajasthani kadhi

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

making rajasthani kadhi recipe

2. add ½ teaspoon mustard seeds.

making rajasthani kadhi recipe

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

making rajasthani kadhi recipe

4. then add ½ teaspoon cumin seeds.

making rajasthani kadhi recipe

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

making rajasthani kadhi recipe

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

making rajasthani kadhi recipe

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

making rajasthani kadhi recipe

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

rajasthani kadhi recipe

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

rajasthani kadhi recipe


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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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