Rajasthani kadhi.

Rajasthani Kadhi is a yoghurt based preparation of the state of Rajasthan and is generally served over rice or is eaten with Phulka. It is usually accompanied by a side dish. A spicy and flavourful preparation, it is specially made during the winter season.


For seasoning:

1 tbsp Ghee

1 tsp cumin seeds

1/4 tsp Methi Seeds

1/4 tsp Asafoetida

2 Dry Red Chillies

2 sprig Curry leaves.

Ingredients for Kadhi:

2 tbsps Besan/ gram flour

250 ml curds/ yoghurt

1/4 tsp turmeric powder

1/4 tsp Red Chilli powder

3 cups of water

5 cloves Garlic grated

3 Green Chillies minced



Tip in the yogurt and Besan in a bowl and whisk until smooth. Add water and continue to whisk till it blends well and there are no lumps. Add the red chilli and turmeric powders. Mix thoroughly. Pour this mixture into a pan over a gentle flame. Keep whisking continuously and bring the kadhi to a boil After a few minutes of boiling add garlic and green chillies. Mix well and allow to simmer for fifteen minutes. Keep stirring the kadhi as it is boiling to prevent curdling. Heat ghee in a pan and drop in the cumin seeds. After they crackle add the fenugreek seeds. Once they change colour add asafoetida and the dry red chillies. Toss and add the curry leaves. Pour this seasoning into the boiling Rajasthani kadhi and continue to simmer for five minutes. Serve kadhi with rice.

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