If you want to make some thing simple and quick but also tasty and hot to be served for lunch or dinner, rajasthani kadhi is a great option. This kadhi is simpler to make than the regular kadhi as it does not have pakodis added to it. There is a different version of rajasthani kadhi with pakodas too and you can try it when you have some time.
Kadhi is made differently in different states in different ways. The journey of the kadhi starts in North India where the taste is spicy with a highlighted ginger flavour. The kadhi’s dumplings are made from vegetables like onion or methi or even potato cubes. The onion or methi pakodas are add to the taste. The popular variety of rajasthani kadhi is gatte ki kadhi. In this the dumplings are made of gram flour. The Gujarati version is slightly sweet and thin, the Maharashrian version of it is thin and tangy and the Bihari version has fluffy dumplings and is popularly had on a Thursday. Down south, kadhis don’t have the pakodis but does tend to include coconuts. Of all these versions, the rajasthani kadhi without pakodis is super simple to make. You’ll make your kadhi in just half hour if you have the ingredients ready.
Kadhi and rice or roti by itself makes a complete meal and you really don’t need an additional vegetable or curry to go with it. Kadhi chawal is like traditional soul food. Even then you can easily make a ladies finger or brinjal-potato gravy wth the kadhi to complete your lunch or dinner.
If you aren’t in the mood to make pakodis for your kadhi but are looking for a quick replacement, you can try adding namkeen boondi to it which also fluffs up and tastes quite good.
- 3 tablespoons Besan
- 1 cup Sour Curd
- 3 cups Water
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- Salt as per taste
- 2 Green Chillies (slit and de-seeded)
- 2 Whole Red Chillies
- 1 teaspoon Red Chilli Powder
- 1 pinch Hing
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds
- 1 teaspoon Mustard Seeds
- 1 teaspoon Methi Dana
- 10 Curry Leaves
- 1 tablespoon Green Coriander Leaves (chopped)
- 2 tablespoons Oil
For the Kadhi, take the curd into a deep bowl.
Add 3 times the water.
Add the besan, turmeric powder, red chilli powder, and salt.
With a hand blender, whisk it to a smooth mixture.
If blending with a wooden blender, see that there should be no lumps or remove them by sieving.
Heat a pan over low heat and add this curd mixture.
Add the chopped green chillies.
Let the kadhi simmer for 15 to 20 minutes.
Keep on stirring the kadhi frequently or it will all settle to the bottom and burn.
After about 15 minutes, kadhi gets thicken up.
Shut off the flame.
Ready the tempering by heating the oil in a pan.
Keep the flame low.
Add the mustard seeds, cumin seeds, and methi dana.
They will all crackle in about a minute.
Shut off the flame and add ¼ teaspoon turmeric powder, 1 teaspoon red chilli powder, hing, curry leaves and the whole red chillies.
Due to heat, they will all cook up as well.
Add it to the ready kadhi.
Give a stir and garnish it with the green coriander leaves.
Serve hot with Roti or plain boiled rice.
The kadhi will thicken up if kept for long.
In such a case, add ½ to 1 cup of boiled water and whisk well to incorporate it in the Kadhi.
Also, adjust the kadhi consistency as per preference by increasing or reducing the water quantity.
When making rajasthani kadhi, it is important to pay attention to the quality and taste of your yogurt. If the curd is a little old and sour, it’ll probably add to the flavour of the kadhi. You can also use store-bought buttermilk from a brand like Amul which allows you to skip a step.
Some important things to remember
- When you mix the chickpea flour and buttermilk, stir continuously with an egg beater until it is fully devoid of lumps
- In kadhi, the tempering is one of the most important step. Use a lot of curry leaves and good quality hing
- This dish is best savoured hot so make it just half hour before you serve