Rajasthani kadhi video

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Rajasthani kadhi video. Unlike the other popular kadhi recipes, Rajasthani kadhi is thin and watery in texture but carries a lot of spice heat with the sourness of curd. It is mainly served as a side with normal boiled rice or flavoured jeera rice, but can also accompany any type of roti.

Recipe Description for Rajasthani Kadhi

Preparation Time: 10 mins
Cooking Time: 6 mins
Makes 4 servings
Show me for servings

Ingredients

For Rajasthani Kadhi
2 cups curd (dahi)
2 tbsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp coconut oil or oil
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole dry kashmiri red chillies
1/2 tsp fennel seeds (saunf)
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
1/2 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/2 tsp chilli powder

Method

For rajasthani kadhi

To make {span class="bold1"}rajasthani kadhi{/span}, combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.
Heat the coconut oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.
Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Serve the {span class="bold1"}rajasthani kadhi{/span} immediately.

See step by step images of Rajasthani Kadhi Recipe

RECIPE SOURCE : Tarla Dalal's Latest Recipes

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