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By Chef Chandan Prajapati

Rajasthani Kadhi

I learnt the recipe of this Rajasthani Kadhi from Chef Ranchhod from Udaipur. He has been cooking for 30 years. It tastes really amazing with rice or phulkas.

INGREDIENTS

Ghee – 4 tbsp

Mustard seeds – ½ tsp

Bay leaf – 2

Methi dana or fenugreek seeds – ½ tsp

Cumin seeds – ½ tsp

Whole red chilli – 4- 5

Green cardamom – 5 pods

Cinnamon stick – 2 inch broken into half

Cloves – 5 to 6

Hing or asafetida powder – 1 tsp

Ginger garlic paste – 2 tbsp

Green chilli paste – 1 tsp

Besan or gram flour – 20 gm

Beaten curd – 200 to 250 gm

Some water – approx. 100 ml

Fenugreek dried leaves or kasoori methi – 1 tbsp

Salt to taste

Turmeric powder – 1 pinch

Fresh coriander leaves chopped – 1 tbsp

 

METHOD

Take a clean bowl. Add besan and beaten curd and whisk lightly. Keep it aside.

 

Put ghee in a kadhai or deep pan and heat the ghee till it melts. Add mustard seeds, bay leaf, methi dana, cumin seeds, whole red chillies, green cardamom, cinnamon stick, cloves and hing all together to the ghee. Stir for few seconds on medium heat. Add ginger garlic and green chilli paste. Stir for 2 to 3 minutes on medium heat.

 

Now add the besan and curd mixture with little water to the kadhai. On slow heat let the mixture cook for 10 to 15 minutes. In between stir the mixture with a ladle. Once it comes to boil add fenugreek dried leaves, salt and a pinch of turmeric. Cook on low heat for another few minutes. Add little water if the kadhi is too thick. Remove the kadhi and mix in fresh chopped coriander leaves.

Serve hot.

 

 

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