Rajasthani Kadhi Recipes
RAJASTHANI KADHI
Rajasthani kadhi is a spiced curd sauce that can be had plain or served with steamed basmati rice or cumin rice.
Provided by Dassana Amit
Categories Main Course
Time 10m
Number Of Ingredients 13
Steps:
- Mix the above mentioned kadhi ingredients including salt, till smooth in a pan. Use a wired whisk to stir. No lumps should be there.
- Keep on a low flame and stirring at intervals simmer and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens a bit.
- The consistency of the kadhi is neither thick nor thin.
- Keep aside covered.
- Heat oil or ghee in a small pan. Add the mustard seeds along with the bay leaf first.
- Let the mustard seeds start popping & crackling.
- Then add cumin seeds and fenugreek seeds. Stir and add red chilies and asafoetida.
- Fry for a few seconds till the red chilies darken a bit. Switch off the flame.
- Add the red chili powder and stir. Immediately pour this tempering into the kadhi.
- Cover and let the tempering flavors infuse with the kadhi.
- After 5 to 6 mins, stir and serve rajasthani kadhi hot with phulkas, steamed rice or jeera rice.
Nutrition Facts : Calories 749 kcal, Carbohydrate 90 g, Protein 36 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 171 mg, Fiber 15 g, Sugar 23 g, UnsaturatedFat 9 g, ServingSize 1 serving
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