Rajasthani kadhi
AI-drafted · awaiting admin review
A spicy, tangy buttermilk and gram-flour curry, thinner and hotter than the north Indian kind, often with small pakodis.
Region: RajasthanOccasion: Everyday lunch with rice or bajre ki rotiTime: 35 minServes: 4Vegetarian
Ingredients
- 2 cups sour curd
- 3 tbsp besan
- 3 cups water
- ½ tsp turmeric
- 1 tsp red chilli powder
- 1 tsp grated ginger and 2 green chillies, crushed
- 1 tbsp ghee
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 2 dry red chillies
- A pinch of hing
- A few curry leaves (optional)
- Salt to taste
Method
- Whisk curd, besan, water, turmeric, chilli powder, ginger and green chillies until smooth.
- Bring to a boil in a deep pot, stirring all the time so it does not split.
- Simmer on low heat for 15–20 minutes until it thickens slightly. Add salt.
- Heat ghee and add cumin, mustard, fenugreek, red chillies, hing and curry leaves.
- Pour the tempering over the kadhi and serve hot with rice or roti.
History
Buttermilk is plentiful in cattle-keeping Rajasthan, and kadhi is one of the most common ways to use it.
Significance
Kadhi with rice or bajre ki roti is a daily meal in many Rajasthani homes.