This traditional Rajasthani kadhi, made with a rich curd and gram flour base, is tempered twice for deep, flavorful layers. The first tempering uses aromatic spices like mustard seeds, cloves, and cumin, while the second finishing temper adds a fragrant Kashmiri chili ghee that gives it a vibrant color and earthy warmth. This simple yet comforting curry pairs perfectly with steamed rice or hot rotis for a wholesome meal.

 

Ingredients

For the Curry Mixture

Curd (Yogurt): 1 cup

Besan (Gram flour): 3 tbsp

Salt: To taste

Turmeric powder: ¾ tsp

Chilli powder: 1 tsp

Water: 4 cups

 

For the First Tempering (Tadka)

Mustard oil: 3-4 tbsp

Dried red chilies: 2

Bay leaves: 2

Fenugreek seeds (Methi): ½ tsp

Asafoetida (Hing): ½ tsp

Mustard seeds: 2 tsp

Cloves: 4

Coriander seeds: 1.5 tbsp

Cumin seeds: 2 tsp

Fennel seeds (Saunf): 1 tsp

Curry leaves: 2 sprigs

Green chilli: 1, slit

Ginger: 2 tsp, finely chopped

 

For the Second Tempering

Desi ghee: 1 tbsp

Kashmiri chilli powder: 1 tsp

 

Method

1.Prepare the Curry Mixture:

In a mixing bowl, whisk together curd, besan, salt, turmeric, and chilli powder. Slowly add water, stirring continuously to ensure there are no lumps. Set this mixture aside.

2.First Tempering:

Heat mustard oil in a large pan over medium heat. Once the oil is hot, add mustard seeds and let them crackle.

Add dried red chilies, bay leaves, fenugreek seeds, asafoetida, cloves, coriander seeds, cumin seeds, fennel seeds, and curry leaves. Stir continuously on low flame to release their aroma.

Add green chilies and ginger, cooking for an additional minute.

3.Cooking the Curry:

Pour the curd-besan mixture into the pan with the tempering and give it a quick stir.

Increase the flame and bring the mixture to a boil, then reduce the heat to low.

Let it simmer gently for 15-20 minutes, stirring occasionally, until the curry thickens and the flavors meld together.

4.Second Tempering:

In a small pan, heat desi ghee. Once hot, add Kashmiri chili powder and stir briefly to avoid burning.

Pour this hot chili-infused ghee over the simmering curry for a final burst of flavor and color.

5.Serve:

Serve this Rajasthani curry hot, garnished with fresh coriander if desired. Pair with steamed rice or warm rotis for a hearty meal.

 

Homely Tip:

This kadhi tastes even better the next day, as the flavors deepen. It’s a perfect dish to make ahead for family gatherings or a comforting weekend meal. If you like a thinner consistency, you can add an extra cup of water before serving.

Nutritional Value (Per Serving, Approx. 1 Cup kadhi):

Calories: ~180

Protein: ~6g

Carbohydrates: ~18g

Fiber: ~3g

Fat: ~9g