VegRajasthan
Rajasthani kadhi
Thin, tangy, fiery and pakora free. The kadhi that does not need fried things to feel complete.
30 minTime
6 gProtein each
hotSpice
Desert kadhiMake it your way
Grandma's waySour curd, besan and a clove and methi tadka in ghee, no sugar.
The original148kcal
6 gprotein
2 gfibre
30minutes
Curd (plain yogurt, natural yoghurt)2 cups, a little sour
Besan (chickpea flour, gram flour)⅓ cup
Water2½ cups
Turmeric (ground turmeric)½ tsp
Red chilli powder (indian red chili powder)1 tsp
Ginger2.5 cm, grated
Green chilli2, slit
Ghee1 tbsp
Fenugreek seeds½ tsp
Cumin seeds½ tsp
Dried red chilli2
Whole spices3 cloves
Asafoetidaa pinch
Coriander leaves (cilantro)a little, chopped
Saltto tasteMethod
- 1Whisk curd, besan, turmeric, chilli powder and water until there are no lumps.
- 2Pour into a heavy pan with ginger and green chilli and bring to a boil, stirring constantly.
- 3Lower the heat and simmer 15 minutes, stirring now and then. Add salt.
- 4For the tadka, heat ghee, add fenugreek, cumin, cloves, dried chillies and asafoetida. Pour over the kadhi and cover for a minute.
- 5Finish with coriander and serve hot.
Serve it like thisLadle into a deep katori with the red tadka on top; serve with bajre ki roti and a dab of ghee.