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.
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.
Notes
To make the kadhi, gluten free, skip the asafoetida (hing).
Recipe is easily scaleable to make for less or more servings.