Kadhi

Kadhi is a staple in Rajasthani households. Simple ingredients but every family has their own favorite take on it. Thick, thin, with fritters, with green leaves etc.

My mother in law makes a version of it which tasty and pouplar among friends and relatives.

She is visiting and prepared today for lunch. I watched her and decided to journal the recipe.

Ingredients

1/2 cup besan (gram flour)
2 cups dahi (little thicker then buttermilk)
Turmeric
Coriander powder
Red chilli powder
Salt
Cumin
Cloves
Ajwain

Mustard seed
Asofoetida

Method

Add besan to curd along with turmeric, chilli , coriander, salt . Mix it well and make a lump free mix.

Take a heavy bottom vessel and add a teaspoon of oil. Add cumin , clove and ajwain. When the have crackled add curd besan mix and keep stirring for about 5- 8 minutes.

If you want to add fritters or chopped greens like spinach methi etc add at this stage.

Let it simmer for another 10 minutes. Now prepare a tempering. Take some ghee, add mustard seeds and asofoetida. Can add red chilli powder for nice color. Pour it on top of KADHI. serve it rice/pulao/ chapati etc.