About Rajasthani Kadhi

The recipe of Rajasthani Kadhi is actually very quick, fuss-free and still is supremely delectable. It does not take much time to cook, as it is made without the gram flour fritters or pakoda. Another good thing about this recipe is that you don’t have to chop any veggies like onions, etc. to make it. Kadhi is often in many Indian households and there are so many ways of making it. This Rajasthani Kadhi also has a unique taste and flavor. I usually make this Rajasthani Kadhi when I want to prepare something really quick to go along with steamed rice or even rotis. Along with this version, the Punjabi Kadhi Pakoda is also a regular at my home. But that is when I have some time at hand and want to make an elaborate lunch meal. The most favorite way of having the Rajasthani Kadhi at my home is also with steamed basmati rice or jeera rice. Sometimes, I also serve it with peas pulao, veg pulao or hot phulkas or rotis. It tastes fab, in anyway you have it.

How to make Rajasthani Kadhi

Make Curd Mixture

  1. Firstly, in a pan, take 1 cup sour curd. Use full-fat curd or curd made from whole milk.
  2. Add 3 to 4 tablespoons besan (gram flour).
  3. Then, add ½ teaspoon turmeric powder and salt as required.
  4. Add 2 cups water.
  5. With a wired whisk or madani (wooden churner), mix everything well till smooth. There should be no lumps of besan.
  6. Now, keep the pan on the stovetop.
  7. Keep the heat to low or low-medium and begin to simmer and cook the kadhi.
  8. Keep stirring at intervals.
  9. Let the kadhi come to a boil. 10. Continue to simmer even after the kadhi comes to a boil.
  10. Keep stirring at intervals and cook for a total of 15 to 20 minutes on low to medium-low heat. There should be no raw taste of besan in the kadhi. The kadhi will also thicken by the time it is cooked. Cover and keep aside.

Temper Rajasthani Kadhi

  1. Heat 2 tablespoons ghee or oil in a small pan or tadka pan.
  2. Keep heat to a low. Add ½ teaspoon mustard seeds.
  3. Next, add 1 tej patta (Indian bay leaf). Let the mustard seeds crackle.
  4. Then, add ½ teaspoon cumin seeds.
  5. Once the cumin seeds splutter, add ¼ teaspoon fenugreek seeds (methi dana).
  6. Add 2 dried red chilies (seeds removed). Fry for a few seconds till the red chilies change their color.
  7. Switch off the heat and add ½ teaspoon red chili powder. Shake the pan or mix with a spoon.
  8. Immediately, pour the tempering in the kadhi. Cover and let the flavors infuse in the kadhi.
  9. After 5 to 6 minutes, serve Rajasthani Kadhi with roti, steamed rice or veg pulao or jeera rice.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Gatte Ki Sabji Recipe | How To Make Gatte Ki Sabji | Besan Ki Sabji Dahi Aloo Recipe | Dahi Wale Aloo Dahi Bhindi (Okra in Yogurt Sauce) Gujarati Kadhi | How to make Gujarati Kadhi This Rajasthani Kadhi from the archives first published on October 2013 has been updated and republished on December 2022.

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title: “Rajasthani Kadhi " ShowToc: true date: “2024-09-09” author: “Luella Gadbaw”

About Rajasthani Kadhi

The recipe of Rajasthani Kadhi is actually very quick, fuss-free and still is supremely delectable. It does not take much time to cook, as it is made without the gram flour fritters or pakoda. Another good thing about this recipe is that you don’t have to chop any veggies like onions, etc. to make it. Kadhi is often in many Indian households and there are so many ways of making it. This Rajasthani Kadhi also has a unique taste and flavor. I usually make this Rajasthani Kadhi when I want to prepare something really quick to go along with steamed rice or even rotis. Along with this version, the Punjabi Kadhi Pakoda is also a regular at my home. But that is when I have some time at hand and want to make an elaborate lunch meal. The most favorite way of having the Rajasthani Kadhi at my home is also with steamed basmati rice or jeera rice. Sometimes, I also serve it with peas pulao, veg pulao or hot phulkas or rotis. It tastes fab, in anyway you have it.

How to make Rajasthani Kadhi

Make Curd Mixture

  1. Firstly, in a pan, take 1 cup sour curd. Use full-fat curd or curd made from whole milk.
  2. Add 3 to 4 tablespoons besan (gram flour).
  3. Then, add ½ teaspoon turmeric powder and salt as required.
  4. Add 2 cups water.
  5. With a wired whisk or madani (wooden churner), mix everything well till smooth. There should be no lumps of besan.
  6. Now, keep the pan on the stovetop.
  7. Keep the heat to low or low-medium and begin to simmer and cook the kadhi.
  8. Keep stirring at intervals.
  9. Let the kadhi come to a boil. 10. Continue to simmer even after the kadhi comes to a boil.
  10. Keep stirring at intervals and cook for a total of 15 to 20 minutes on low to medium-low heat. There should be no raw taste of besan in the kadhi. The kadhi will also thicken by the time it is cooked. Cover and keep aside.

Temper Rajasthani Kadhi

  1. Heat 2 tablespoons ghee or oil in a small pan or tadka pan.
  2. Keep heat to a low. Add ½ teaspoon mustard seeds.
  3. Next, add 1 tej patta (Indian bay leaf). Let the mustard seeds crackle.
  4. Then, add ½ teaspoon cumin seeds.
  5. Once the cumin seeds splutter, add ¼ teaspoon fenugreek seeds (methi dana).
  6. Add 2 dried red chilies (seeds removed). Fry for a few seconds till the red chilies change their color.
  7. Switch off the heat and add ½ teaspoon red chili powder. Shake the pan or mix with a spoon.
  8. Immediately, pour the tempering in the kadhi. Cover and let the flavors infuse in the kadhi.
  9. After 5 to 6 minutes, serve Rajasthani Kadhi with roti, steamed rice or veg pulao or jeera rice.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Gatte Ki Sabji Recipe | How To Make Gatte Ki Sabji | Besan Ki Sabji Dahi Aloo Recipe | Dahi Wale Aloo Dahi Bhindi (Okra in Yogurt Sauce) Gujarati Kadhi | How to make Gujarati Kadhi This Rajasthani Kadhi from the archives first published on October 2013 has been updated and republished on December 2022.

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