Rajasthani Kadhi is a traditional yogurt-based curry known for its spicy and tangy flavors, making it a perfect accompaniment to steamed rice or rotis. Unlike the mild Punjabi kadhi with pakoras, the Rajasthani version is thinner in consistency and packs a punch with bold spices. This comforting dish is simple to prepare and ideal for everyday meals or festive thalis.
Ingredients:
For Kadhi Base:
- 1 cup curd (slightly sour is best)
- 2 tbsp besan (gram flour)
- 2 cups water Salt to taste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
For Tempering:
- 2 tbsp ghee or oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds (methi dana)
- 1 dry red chili A pinch of asafoetida (hing)
- 1/2 inch piece of ginger (finely chopped or grated)
- 2 green chilies (slit) Few curry leaves (optional)
- Fresh coriander leaves (for garnish)