About rajasthani kadhi
Rajasthani Kadhi, made from gram flour (besan) and buttermilk, is a quick and easy recipe. If made without fritters (pakodas), it becomes even quicker to prepare. Rajasthani Kadhi is also known as “Kadi” and is prepared by adding fried onions, boiled chana dal, boiled potatoes, and pakodas. Kadhi is commonly made in North India during the summer season. For a good kadhi, it should be tangy and thick, as otherwise, it doesn’t taste as great. To make it thick, gram flour is used. Gram flour is a versatile food item, used in everything from cooking to making ubtan (a natural body scrub). From healthy breakfasts to yummy snacks, everything can be made using gram flour.
Just as rice, roti, and dal make a perfect meal combo, Kadhi can also be served with rice, jeera rice, or roti. Kadhi with pakoras and rice is simply a delightful combination. Before cooking Kadhi, the gram flour is thoroughly mixed to achieve a smooth consistency. Once this is done, the mixture is boiled on the gas. Once it starts boiling, pakoras are added. Since the necessary spices are already added to the Kadhi, it is prepared with plain pakoras, which tastes really good. Just ensure the salt is added according to taste.
Kadhi is made in different ways across various parts of India. For instance, in Rajasthan, a spicy Kadhi is prepared, while in Gujarat, a sweet and sour Kadhi is made by adding sugar or jaggery. Rajasthani Kadhi is slightly different from Punjabi Kadhi. The flavor and aroma are unmatched when tempered with ghee. Speaking of Rajasthani dhabas and their thali, you can enjoy Kadhi with generously soaked crispy pieces of bread and crushed chili. Breaking the bread into the Kadhi with your hands and adding the crushed chili on top makes it an irresistible treat. This is the essence of Indian food, with true flavors and health benefits. To explore more delicious recipes like this, click on the link below.
Ingredients
For kadhi
Buttermilk (Saras Chaas) – 500 ml
Turmeric – 1/4 tsp
Gram Flour (Besan) – 30 g
Salt – to taste
For Pakoras:
Gram Flour (Besan) – 80 g
Salt – to taste
Turmeric – 1/4 tsp
Carom Seeds (Ajwain) – a pinch
Oil – for binding
Baking Soda – a pinch
Water
For Tempering:
Cumin Seeds (Jeera) – 1/2 tsp
Asafoetida (Hing) – 1/4 tsp
Mustard Seeds (Rai) – 1/2 tsp
Garlic – 8-10 cloves
Curry Leaves – 8-10
Red Chili Powder – 1/2 tsp
Turmeric – 1/4 tsp
Coriander Powder – 1/2 tsp
How to make rajasthani kadhi
Take a 500 ml pack of buttermilk (Saras Chaas) and add 500 ml of water to it. In a pan, add the buttermilk, gram flour (besan), salt, and turmeric. Mix the buttermilk using your hands to ensure there are no lumps of gram flour. Place the pan on the gas stove and turn the flame on. Let it come to a boil. Once it boils, reduce the flame to low. Now, let’s prepare the pakoras. For the pakoras, mix the gram flour, salt, turmeric, carom seeds (ajwain), baking soda, and oil. Add water to make a batter. The batter should not be too thin or too thick. Heat oil in a pan. Drop the pakoras into the hot oil, one by one. Fry them until they turn golden brown. Remove the pakoras and place them on a plate. Transfer them into the kadhi. Let it simmer for a few minutes. Turn off the gas flame. Heat oil in a small pan. Add cumin seeds, asafoetida (hing), mustard seeds, garlic, onions, and curry leaves. Add red chili powder, turmeric, and coriander powder to this mixture. Once done, transfer it into the kadhi. Your Rajasthani Kadhi is now ready to serve with rice or roti. Enjoy.
Tips
Always use slightly sour buttermilk for the best taste of Kadhi. It enhances the flavor. If you’re using fresh buttermilk, let it sit for a while to ferment slightly for a more authentic taste.
If you’re aiming for gluten-free Kadhi, skip the asafoetida (hing), or use gluten-free hing, which is available online. This way, you can enjoy a gluten-free version of the dish.
Saras Chaas (buttermilk) is thicker, which is why we added 500 ml of water. If you’re using thinner buttermilk, don’t add water as it will dilute the flavor and texture of the Kadhi.
If you don’t like the taste of pakoras in your Kadhi, you can make it with fried onions, boiled potatoes, or boiled chana dal instead. These variations can add flavor and texture while keeping the Kadhi lighter.
If the Kadhi thickens while sitting, you can add a little water when reheating to bring it back to the desired consistency.
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