Kadhi is a tangy yogurt and chickpea flour based gravy. The Rajasthani version is spicy and does not have sugar, which you would normally find in Gujarathi Kadhi. Try this along with the recipe for Rajasthani Thuli for a traditional homey Rajasthani meal.
Rajasthani Kadhi
Ingredients
- 2 tbsp Besan (chickpea flour)
- 1 cup Sour plain yogurt
- 1 tbsp Vegetable of Canola oil
- A pinch Turmeric powder
- 1 tsp Cumin seeds
- 1/2 tsp Methi seeds (fenugreek seeds)
- 1/2 tsp Crushed kasoori methi (dried methi leaves)
- 5-6 Curry Leaves
- Small bunch Chopped cilantro
- 1 tsp Red Chili Powder to taste
- 1/2 tsp Salt to taste to taste
Instructions
- Whisk the yogurt, besan, turmeric powder and chili powder until smooth.
- In a sauce pan, heat the tablespoon of oil. Add cumin seeds and wait until they pop. Add the whole methi seeds and the curry leaves and wait for a few seconds.
- Add the yogurt mix and 2 cups of water and continue to whisk to prevent any lumps from forming.
- Turn the heat to medium low and let the kadhi simmer for another 8-10 minutes while whisking every minute or so. If the kadhi seems to be thickening too much, whisk in another half cup of water. The kadhi is done when it has changed from a watery consistency to a uniform thin gravy consistency.
- Garnish with chopped cilantro and crushed kasoori methi.
- Serve hot with Jeera rice, rotis, or Thuli. See Recipe Notes.
Notes
Check out my recipe for Rajasthani Thuli.