Rajasthani Kadhi Recipe

Ingredients -

For Kadhi Mixture

• 1 cup sour full fat Curd (khatta dahi or yogurt)
• 2 cups Water
• 3 to 4 tablespoons Laxmi Bhog Besan 
• ½ teaspoon Turmeric powder
• Salt as required

For Tempering

• 2 tablespoons oil or 2 tablespoons Ghee
• ½ teaspoon Mustard seeds
• ¼ teaspoon Methi dana
• ½ teaspoon Sumin seeds
• Small to medium Tejpatta
• A generous pinch of hing
• ½ teaspoon Red Chili powder
• 2 dry Red chilies - kept whole or halved and seeds removed

Cooking Directions -

Making Rajasthani Kadhi

1. Mix the above mentioned kadhi ingredients including salt, till smooth in a pan. Use a wired whisk to stir. No lumps should be there.
2. Keep on a low flame and stirring at intervals simmer and cook for 12 to 15 minutes till the Laxmi Bhog Besan gets cooked and the kadhi thickens a bit.
3. The consistency of the kadhi is neither thick nor thin.
4. Keep aside covered.

Tempering Rajasthani Kadhi

1. Heat oil or ghee in a small pan. Add the mustard seeds along with the bay leaf first.
2. Let the mustard seeds start popping & crackling.
3. Then add cumin seeds and methi dana. Stir and add red chilies and hing.
4. Fry for a few seconds till the red chilies darken a bit. Switch off the flame.
5. Add the red chili powder and stir. Immediately pour this tempering into the kadhi.
6. Cover and let the tempering flavors infuse with the kadhi.
7. After 5 to 6 mins, stir and serve rajasthani kadhi hot with phulkas, steamed rice or jeera rice.