Rajasthani Kadhi
Veg
A thick, tangy yogurt-and-besan gravy with fried besan pakoras, tempered with ghee, mustard seeds, curry leaves, and red chilli — richer and more pakora-laden than Bihari or Gujarati versions, with a pronounced sourness from the yogurt. Eaten daily with rice or bajre ki roti.
Cuisines
Rajasthani
Marwari
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | yogurt |
| 2 tablespoons | gram flour (besan) |
| 2 cups | water |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | salt |
| 2 tablespoons | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 pinch | asafoetida (hing) |
| 2 | dried red chilies |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | ginger paste |
| 1 teaspoon | garlic paste |
| 8-10 | curry leaves |
| 2 tablespoons | chopped fresh coriander leaves |
Instructions
- 1 In a bowl, whisk together the yogurt and gram flour until smooth.
- 2 Add water, turmeric powder, red chili powder, coriander powder, and salt to the yogurt mixture and mix well.
- 3 Heat ghee in a pan over medium heat.
- 4 Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
- 5 Add asafoetida, dried red chilies, ginger paste, garlic paste, and curry leaves. Sauté for a minute.
- 6 Pour the yogurt mixture into the pan, stirring continuously to avoid lumps.
- 7 Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally.
- 8 Garnish with chopped fresh coriander leaves before serving.
Tips
For a thicker consistency, add more gram flour. Adjust spices according to taste preference.