Rajasthani Kadhi Recipe

Step 1: To begin making the Rajasthani Kadhi recipe, first make a coarse paste with garlic and green chilli by crushing them in a mortar and pestle

Step 2: After crushing it well, transfer it to a bowl and set aside

Step 3: In a saucepan, combine the yogurt and gram flour, and whisk until smooth

Step 4: Add water and continue to whisk the kadhi mixture

Step 5: Whisk this kadhi mixture vigorously to ensure there are no lumps

Step 6: This is the base of the kadhi

Step 7: To the buttermilk - gram flour mixture, add red chilli powder, turmeric powder and salt

Step 8: Mix well to combine

Step 9: Pour the Rajasthani Kadhi into a saucepan and place it over medium heat

Step 10: Keep whisking continuously and bring the kadhi to a brisk boil

Step 11: After a few minutes of boiling add the freshly crushed garlic and green chilli

Step 12: Mix well and turn the heat to low and simmer the Rajasthani kadhi for about 12-15 minutes

Step 13: Keep whisking the khadi as it is boiling - it will prevent curdling and also give a smooth looking kadhi

Step 14: To make the tadka for the Rajasthani Kadhi Recipe; heat ghee in a tadka pan over medium heat; add mustard seeds, fenugreek seeds and allow it to crackle

Step 15: Once the seeds crackle add the asafoetida, dry red chillies and curry leaves and stir fry for a few seconds

Step 16: Turn off the heat

Step 17: Add this tadka to the Rajasthani kadhi, and continue to boil for about 4-5 minutes

Step 18: Once it is done, turn off the heat

Step 19: Transfer the Rajasthani Kadhi to a serving bowl and serve hot

Step 20: Serve Rajasthani Kadhi along with Bajre Ki Roti, Rajasthani Kaddu Aur Aloo Ki Sabzi and Masala Chaas for a weekday lunch