Rajasthani Kadhi Recipe | Thin & Spicy No Pakoda Marwadi Kadhi

Tap an ingredient or step to check it off.

1. 1Step 1: In a large bowl, take 1½ cup curd, ¼ cup besan, ½ tsp chilli powder, ½ tsp turmeric and 1 tsp salt.
2. 2Step 2: Whisk and mix well, making sure there are no lumps.
3. 3Step 3: Now add 4 cup water and mix well. Keep aside.
4. 4Step 4: In a large kadai, heat 2 tbsp ghee. Add 1 tsp mustard, 1 tsp cumin, ½ tsp fennel, ¼ tsp methi, 1 bay leaf, 4 cloves, 2 pods cardamom, few curry leaves and pinch hing.
5. 5Step 5: Also add 2 chilli, 1 inch ginger and saute well.
6. 6Step 6: Now pour in the prepared besan curd mixture and mix well.
7. 7Step 7: Keep stirring until the mixture comes to a boil. The kadhi starts to thicken.
8. 8Step 8: Boil for 30 minutes or until the flavours are well absorbed.
9. 9Step 9: To prepare the tempering, heat 1 tbsp ghee. Add ½ tsp mustard, ½ tsp cumin, 2 dried red chilli, ¼ tsp chilli powder and mix well without burning.
10. 10Step 10: Pour the tempering over the kadhi. Also, add 2 tbsp coriander and mix well.
11. 11Step 11: Finally, enjoy Rajasthani Kadhi with jeera rice.