Rajasthani Kadhi | How to make Rajasthani Kadhi

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Byjayashree rao
Created on 15th Apr 2017
  • Rajasthani Kadhi, How to make Rajasthani Kadhi
Rajasthani Kadhiby jayashree rao
  • Rajasthani Kadhi | How to make Rajasthani Kadhi (2 likes)

  • 0 reviews
    Rate It!
  • By jayashree rao
    Created on 15th Apr 2017

About Rajasthani Kadhi

Rajasthani kadhi and steamed rice with few papads is a soulful food. It is easy to prepare for a quick fix lunch.

Rajasthani Kadhi, a marvellous creation to spice up your day. Rajasthani Kadhi is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingRajasthani Kadhi is just too tempting. This amazing recipe is provided by jayashree rao. Be it kids or adults, no one can get away from this delicious dish. How to make Rajasthani Kadhi is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Rajasthani Kadhiby jayashree rao. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Rajasthani Kadhi is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time10mins
  • Cook Time10mins
  • Serves4People
Rajasthani Kadhi

Ingredients to make Rajasthani Kadhi

  • 1 cup sour curd
  • 2 tablespoon gramflour
  • 1/4 teaspoon turmeric powder
  • 2.5 cups water
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon cumin
  • 1 small bay leaf
  • 1/4 teaspoon chilli powder
  • 1-2 red chillies

How to make Rajasthani Kadhi

  1. Whisk the curd, add salt, turmeric powder, gram flour and mix well.
  2. Put it in a thick pan and simmer on low flame.
  3. Make seasoning in a pan. Add mustard seeds, as it splutters put fenugreek, cumin, asafoetida and bay leaf. Break the chilly and put into it. Remove from flame and add chilly powder to it. Put it over the prepared kadhi.
My Tip: Ghee may also be used for seasoning.

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