Kadhi is one versatile dish which can be had with rice, khichdi and roti. Each region in India had a distinct taste and way of preparing Kadhi. Hailing from Gujarati household, I prefer balanced sweet and sour Kadhi in contrast to spicy Rajasthani Kadhi.
Rajasthani Kadhi, unlike any kadhi, has a distinct taste and blast of flavourful spices. A spicy Kadhi with cumin, chilli and garlic is always a go-to choice for dinner along with steamed rice or vaghareli khichdi when you have nothing but a big bowl of yoghurt in your fridge!
To make it more hearty and fulfilling you can also add besan pakodas in this recipe. Follow the recipe to make your very own version of Rajasthani Marwari Kadhi.
Rajasthani Kadhi Recipe and Text Recipe Below
- 1 & 250ml Buttermilk
- 1 Medium size Finely chopped Onion
- 3 Tbsps Gram flour(Besan)
- 2 Tbsps Finely Chopped Coriander
- Few Curry leaves
- 2 Tbsps. Clarified Butter (Ghee)
- 1 Tbsp. Ginger Garlic Paste
- 2-3 Sliced Green Chilies
- 1/2 Tsp. Cumin seeds
- 1/2 Tsp. Fenugreek seeds
- 1/2 Tsp. Mustard seeds
- 1/2 Tsp. Turmeric Powder
- 1/2 Tsp. Red Chili Powder
- 1/4 Tsp. Asafoetida
- 2 Dry Red Chilli
- Salt to Taste
- In a large mixing bowl add gram flour, pour 1/4th cup buttermilk and whisk until no lumps.
- Now pour rest of the buttermilk, add salt to taste, red chilli powder, half of the required quantity of turmeric powder, and mix well.
- Pour this buttermilk mixture in a thick bottomed steel vessel and place it on full flame. Stir occasionally.
- Once it starts to boil stir again lower the flame.
- On another burner place a kadhai, add ghee and once the ghee melts, add crushed red chillies, mustard seeds, fenugreek seeds, cumin seeds, let it roast for few seconds.
- Next, add asafetida, chopped onion, ginger-garlic paste, green chillies, curry leaves and sauté for a minute and then sprinkle a pinch of salt.
- After 2 minutes add the remaining turmeric powder and stir it.
- You can keep the consistency of Kadhi according to your liking.
- In the pan with tempering add two dollops of Kadhi and cook on full flame.
- Switch off the gas, and now transfer the kadhai contents into the steel vessel and stir well. Keep the kadhai flame on and at medium all the while.
- Now add chopped coriander leaves and turn off the gas.
- Time to serve!
Serve it in a bowl and gather your folks around and enjoy a healthy hearty meal! You can also try Moong Dal Kadhi and Gujarati Kadhi recipes to add variety to your dishes.
I am sure that you will try this recipe if you do so make sure you leave in the comment your experience.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.