My Tryst with Rajasthani Kadhi – Atipriya Dev Sinha

In the autumn of 2011, I travelled to the Pink City of India – Jaipur. Apart from enjoying the diverse culture and history of the city, I greatly enjoyed the food as well. From “Dal Bati Churma” to “Bajra Ki roti with various vegetables”, I ate it all. I was only in grade 4th at that time, not very aware of all that happened around me, but I still remember how I relished all the local delicacies the city had to offer.

The three-day trip introduced me to the land of the brave Rajput warriors, the beautiful monuments and amazing, delicious food. And here I am, to introduce you to one such delicacy that is still one of my favourite food items – Rajasthani Kadhi.

I was so enchanted by its powerful yet mild taste that I begged my mother to learn the recipe of this Kadhi, and hell yes, she did.

Rajasthani Kadhi is usually savoured with roti, khichdi, paratha or rice. And the best part about the recipe? It’s very easy to cook! So, give your taste buds a treat with this tasty and unique recipe.

Rajasthani Kadhi

Preparation Time: 26-30 minutes

Cook Time: 26-30 minutes

Serve: 4

Level of Cooking: Moderate

Taste: Mild

Ingredients for Rajasthani Kadhi Recipe

  • Gram flour (besan) 1/2 cup +2 tablespoons
  • Green chillies chopped 1+ 2-3
  • Red chilli powder 1/4 + 1/2 teaspoon
  • Carom seeds (ajwain) 1/4 teaspoon
  • Turmeric powder 1/4+3/4 teaspoon
  • Coriander powder 1/4 teaspoon
  • Salt to taste
  • Oil 2 tablespoons + to deep fry
  • yoghurt sour 2 cup
  • Cumin seeds 1/2 teaspoon
  • Asafoetida a pinch
  • Ginger chopped 1 inch piece
  • Curry leaves 10-12

Rajasthani Kadhi

Method

Step 1

For pakoras, mix all the ingredients except for oil with one fourth cup of water. Heat sufficient oil in a kadai, drop small portions of this mixture and deep fry till golden brown.

Step 2

Drain and place on an absorbent paper and set aside. For kadhi, mix together yoghurt, gram flour, salt, turmeric powder and beat well. Heat one tablespoon of oil in a kadai and add cumin seeds.

Step 3

When they change colour add asafoetida, green chillies, ginger and sauté for a minute. Add curry leaves, red chilli powder and the yoghurt mixture. Cook stirring continuously until it boils and turns thick. Stir in the pakoras and serve hot with rice.

 

And now, a very important piece of information that my mother says everyone should check before they cook something – Nutritional Information!

Nutritional Information

  • Calories: 1146 Kcal
  • Carbohydrates: 55.3 gm
  • Protein: 30.2 gm
  • Fat: 89.6 gm
  • Other: Fibre- 13.3gm

My mouth starts watering at the very thought of this particular kadhi. I am sure you guys will also absolutely relish this kadhi. So, what are you guys waiting for? Go and try this recipe and let me know in the comments section about your experience with Rajasthani Kadhi!

Happy eating!

 

~Atipriya Dev Sinha, Amity International School, Noida

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