Rajasthani Kadhi
This is an easy, tasty Rajasthani Kadhi recipe with boondi. Unlike Punjabi Kadhi, it is made without pakora and has no onion or garlic.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 ml curd or yogurt
- 1/4 Cup gram flour (besan)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder (jeera powder)
- 1/8 Cup refined oil
- 1 teaspoon mustard seeds (rai)
- 2 teaspoon cumin seeds (jeera)
- 1 teaspoon fenugreek seeds (methi dana)
- 1/4 teaspoon hing (asafoetida)
- 2 tablespoon ginger and green chili paste
- 500 ml water
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1/2 Cup boondi balls
- 2 tablespoon chopped coriander leaves
- 2 tablespoon ghee
- 2 dried red chilies
- 1 teaspoon red chili powder
- 2 tablespoon curry leaves
Instructions
- 1
Combine curd, gram flour, turmeric powder, red chili powder, coriander powder, and cumin powder. Whisk to a smooth and lump free paste. Add 1 Cup of water. Whisk once again to a spoon dropping consistency.
- 2
Heat refined oil in a kadhai. Add mustard seeds, cumin, fenugreek seeds, asafoetida, ginger, and green chili paste. Saute for 50 - 60 seconds.
- 3
Add whisked curd and remaining 450 ml water. Stir to combine. Simmer the kadhi over low heat for 20 - 25 minutes. Season with salt. Stir at regular intervals.
- 4
Once kadhi thickens a bit and the raw smell of gram flour wafts away, prepare tadka.
- 5
Heat ghee in a tadka pan. Add curry leaves, dried red chilies, and red chili powder. Cook only for 20 - 30 seconds. Turn off the heat.
- 6
Pour tadka over the simmering kadhi. Add kasuri methi, boondi, and fresh coriander leaves. Stir to combine. Cover and simmer the kadhi over low heat for 5 minutes.
- 7
Serve hot Rajasthani Kadhi with rice and papad.