Rajasthani Kadhi

Rajasthani Kadhi

Recipe by Thrishla Jain
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • Besan : 2 tablespoon

  • Sour Yogurt : 1 cup

  • Ghee : 1 tablespoon

  • Turmeric (Haldi, Arshna) : ¼ teaspoon

  • Cumin seeds (Jeera) : 1 teaspoon

  • Curry Leaves : 5 – 6

  • Cilantro : handful chopped

  • Red Chilli Powder : 1 teaspoon

  • Salt to taste

Directions

  • Whisk the yogurt until it is smooth.
    Whisk in the besan, turmeric powder and chilli powder to the yogurt.
    Make sure there are no lumps in the yogurt mixture.
  • In a sauce pan, heat the tablespoon of ghee.
    Add cumin seeds and wait until they pop slightly.
  • Add the yogurt mix and  3 cups of water and continue to whisk the mixture gently to prevent any lumps from forming.
  • Let the kadhi simmer for another 10 minutes.
  • Garnish with curry leaves and chopped cilantro.

Notes

  • Enjoy with chapatis or rice.