Rajwadi Kadi

Cuisines

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Recipe

Ingredients

1 cup	plain yogurt
2 tablespoons	gram flour (besan)
2 cups	water
1 teaspoon	ginger paste
1 teaspoon	green chili paste
1 teaspoon	sugar
—	salt to taste
1 tablespoon	ghee
1/2 teaspoon	mustard seeds
1/2 teaspoon	cumin seeds
1/4 teaspoon	asafoetida (hing)
5-6	curry leaves
1 inch	cinnamon stick
2	cloves
1 tablespoon	chopped coriander leaves

Instructions

1. 1 In a mixing bowl, whisk together the yogurt, gram flour, and water until smooth and lump-free.
2. 2 Add ginger paste, green chili paste, sugar, and salt to the yogurt mixture and mix well.
3. 3 Heat ghee in a pan over medium heat.
4. 4 Add mustard seeds and cumin seeds to the hot ghee and allow them to splutter.
5. 5 Add asafoetida, curry leaves, cinnamon stick, and cloves to the pan and sauté for a few seconds.
6. 6 Pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
7. 7 Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally.
8. 8 Garnish with chopped coriander leaves before serving.