- Making Rajasthani Kadhi Mix the above mentioned kadhi ingredients including salt, till smooth in a pan. Use a wired whisk to stir. No lumps should be there. Keep on a low flame and stirring at intervals simmer and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens a bit. The consistency of the kadhi is neither thick nor thin. Keep aside covered. Tempering Rajasthani Kadhi Heat oil or ghee in a small pan. Add the mustard seeds along with the bay leaf first. Let the mustard seeds start popping & crackling. Then add cumin seeds and fenugreek seeds. Stir and add red chilies and asafoetida. Fry for a few seconds till the red chilies darken a bit. Switch off the flame. Add the red chili powder and stir. Immediately pour this tempering into the kadhi. Cover and let the tempering flavors infuse with the kadhi. After 5 to 6 mins, stir and serve rajasthani kadhi hot.
Rajasthani kadhi
#myrecipe
By Shaalini Shaalu
Jan, 11th
596
Servings
4 persons
Cook Time
25 minutes
Ingredients
11
- 13
Ingredients
- Curd
- Water
- Besan
- Turmeric powder
- Salt
- Oil
- Mustard
- Fenugreek
- Cumin
- Bay leaf
- Hing
- Red chilli powder
- Dried red chillies
