Rajasthani Kadhi Recipe – Spicy, Tangy & Comforting

Rajasthani Kadhi – A Bowl of Comfort with a Kick!

Ingredients :

For Kadhi Base:
– 1 cup sour curd (yogurt)
– 2 tbsp besan (gram flour)
– 3 cups water
– 1 tsp turmeric powder
– Salt to taste

For Tempering:
– 2 tbsp ghee/oil
– 1 tsp mustard seeds
– 1 tsp cumin seeds
– ½ tsp fenugreek seeds
– 2 dried red chilies
– A pinch of hing (asafoetida)
– 1-2 green chilies, slit
– 1 tsp chopped ginger
– Few curry leaves (optional)

Instructions:
1. Whisk kadhi mixture:
Mix curd, besan, water, turmeric, and salt until smooth.

2. Boil and simmer:
Cook the mixture on medium heat until it comes to a boil. Stir continuously to prevent curdling. Once it boils, reduce the heat and let it simmer for 15–20 minutes, stirring occasionally until slightly thickened.

3. Prepare the tempering:
In a small pan, heat ghee or oil. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them crackle. Add hing, dried red chilies, green chilies, chopped ginger, and curry leaves. Sauté for 30 seconds until aromatic.

4. Add tempering to kadhi:
Pour the hot tempering over the simmering kadhi. Mix well and cook for another 2 minutes.

5. Serve hot:
Serve the kadhi piping hot with steamed rice, bajra roti, or khichdi.

Pro Tip:
For a heartier version, add crispy pakoras to the kadhi just before serving.