Rajasthani Kadhi Recipe
Kadhi is an Indian dish, originated in Rajasthan and is considered to be a light food. This is the beauty of Indian kitchen that women use milk fully….like buttermilk is the liquid left behind after churning butter out of milk cream. The liquid left is known as Butter milk and is used as a drink in Rajastha. kadhi is an example of use of buttermilk (chhachh) and making a delicious recipe. kadhi is simple to prepare tasty and jhatpat (quick) kind of dish. In dessert area instead of water the women prefer to use milk, buttermilk and clarified butter for cooking.
kadi is the most supple dish can be consumed with Rotis, Rice (chawal), Rajasthani Pakodas, Samosas and Baaties also. Different types of tempering (tadka) make the kadhi more exotic and yummy. In India homemade remedies for treatment of seasonal illness are very common Rajasthani people use hot spicy seasoned kadhi with carom seeds, danamethi (fenugreek seeds), kalaungi (onion seeds) and garlic (lahsan) for treating their seasonal cold and cough. Presentation of kadi makes platter more beautiful and tempting by using red colour tadka of red chillies and ghee. Sour curd also known as “Khatta Dahi” can be used instead of buttermilk for Kadhi preparation. In various regions of Rajasthan the consistency of kadi named like kadi or khatta. khatta is prepared with very little amount of gram flour (besan) whereas in kadi we use more gram flour(besan) is used as compared to khatta.
If you are looking for more Rajasthani recipe do check Dal Baati Churma, Tipore, Bharwa Mirch, Moongodi, Ker Sangri.
How to make Rajasthani Kadhi Recipe
Ingredients |
|
| Sour curd or Sour buttermilk | 2 cups curd or 4 cups butter milk |
| Water (if using curd) | 2 cups |
| Gram flour (besan) | 4 table spoons |
| Cumin seeds (jeera) | 1 tea spoon |
| Mustard seeds (rai) | 1 tea spoon |
| Red chilli powder (lal mirch) | 1 tea spoon |
| Clarified butter (ghee) | 1 table spoon |
| Salt |
Method
- 1. Mix watered curd or buttermilk with turmeric, gram flour, red chilli, salt and mix well. Make sure that no lumps remain.
- 2. Heat oil in a pan, add cumin seeds and Asafoetida and let it crackle.
- 3. Now add curd mixture and bring it to a boil while stirring continuously.
- 4. Reduce the flame and simmer for 20 minutes stirring occasionally to avoid the mix sticking to the pan.
- 5. Heat clarified butter in a separate pan. Temper the mustard seeds. Remove it from flame and immediately add red chilli powder.
- 6. Pour on top of the simmering curd mixture. Mix well and put the flame off.
- Recipe Type : Rajasthan, Regional, Vegetarian
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