Rajasthani Kadhi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 cup - sour curd
  • 3 cups - water
  • 3 tbsp - wheatfour
  • 1 bayleaf
  • 1" stick cinnamon
  • 1 clove
  • 2 dry red chillies
  • 1 stalk curry leaves
  • 1 tbsp - fresh coriander leaves finely chopped
  • 4-5 mint leaves finely chopped
  • 1/4 tsp - grated ginger or 3 pinches ginger powder
  • 3-4 pinches asafoetida powder
  • 1/4 tsp - turmeric powder
  • 1 tsp - salt
  • 1/4 tsp - sugar
  • 1/2 tsp - each cumin & mustard seeds
  • 1 tbsp - ghee

How to Make Rajasthani Kadhi

  • Beat curd, water and flour till smooth.
  • Heat ghee in a deep large earthen or heavy vessel.
  • Add seeds, bayleaf, cinnamon, clove, chillies, curry leaves.
  • Allow to splutter, add ginger, mint, curd mixture.
  • Stir continuously till it starts boiling.
  • Add all other ingredients, except coriander leaves.
  • Stir, and simmer on very low for 12-15 minutes.
  • Check taste for salt, sourness, etc.
  • Add coriander leaves just before serving.
  • Serve hot with plain rice, pulao, khichidi, etc

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