Rajasthani Dahi Kadhi
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Rajasthani Dahi Kadhi | Dahi Kadhi Rajasthani style | Marwadi Kadhi | No Pakora Kadhi | How to make Rajasthani Kadhi with step by step instructions
Rajasthani Dahi Kadhi | Marwadi Kadhi is a spicy and tangy yogurt based curry dish. It is a fuss-free curry recipe that does not take much time to prepare since it is made without pakoda or veggies. Best enjoyed with steamed rice or roti. It’s light, aromatic, and perfect when you want something quick, wholesome, and deeply satisfying.
This Marwadi Kadhi is so close to Punjabi Kadhi or Gujarati kadhi , yet it has its unique characteristic spicy flavors and thinner texture. It is very similar to Rajasthani Gatte ki Kadhi
Flashback to boarding days! This no-pakoda kadhi was the highlight of our Saturday suppers — one of the best meals of the week. It was usually paired with comforting yellow khichdi, and sometimes we’d enjoy it with thick pillow-soft slices of freshly baked bread loaves. Give it a try — you’ll thank me later.
This recipe guides you through a step-by-step instructions method for making Rajasthani Dahi Kadhi | Dahi Kadhi Rajasthani style | Marwadi Kadhi | No Pakora Kadhi.
Why should you make Rajasthani Dahi Kadhi
- Simple, fuss-free, no pakora kadhi
- Puts sour curds to good use
- Pairs perfectly with steamed rice or bajra rot for a light refreshing meal
- Flavorful with minimal pantry ingredients
What is Rajasthani Dahi Kadhi
Rajasthani Dahi Kadhi is a perfect blend of tangy and spicy flavors. Made with its creamy yoghurt and gram flour base, the kadhi is slow cooked to attain a tangy and spicy flavors along with other spices like mustard seeds, cumin seeds, dry red chilies, fenugreek seeds, ginger and asafoetida. This is a comforting hearty meal that is suited to its regional hot climate and minimal local ingredients.
Perhaps you maybe interested in some more recipes on this blog. Have a look:
Ingredients for Dahi Kadhi
For Measurements refer to the RECIPE CARD further below.
- Dahi – curd/yoghurt. Use sour curd/yoghurt for tangy flavors.
- Gram flour – besan. works as a thickening agent for kadhi
- Garlic/Ginger – chopped, for flavors
- Curry leaves – enhances flavor
- Green Chili – gives spiciness
- Oil & ghee – I used oil for the kadhi and ghee for tempering You could use ghee only.
- Whole spices – bay leaf, cinnamon, cloves, fenugreek seeds (methi seeds), mustard seeds (rai),cumin seeds (jeera),round or dried red chilies, dried meth leaves
- Spice powders -asafetida (hing), turmeric powder, coriander powder, red chili powder,salt
- Coriander leaves – chopped; for garnish
- Water
How to make Marwadi Kadhi
Planning to prepare ? Ensure you read this entire post thoroughly for step by step instructions, helpful tips and view the embedded video in the recipe card further down for a better understanding.
Buttermilk mixture for Kadhi
1. Firstly, whisk dahi/curd/yoghurt in a mixing bowl.
2. Add water and gram flour. Whisk very well so that there are no lumps. Cover and keep aside this buttermilk mixture. PRO TIP – Use sour curd for the tangy flavor of kadhi. Whisk gram flour and yoghurt very well for smooth consistency.
Dahi ki Kadhi
3. Now heat oil in a pot. Add bay leaf, cloves, cinnamon, red chilies and fenugreek seeds.
4. When fenugreek seeds change slightly change colour, add mustard seeds.
5. When mustard seeds crackle, add cumin seeds.
6. Then add chopped ginger, garlic, green chilies and curry leaves.
7. Sauté till garlic turns translucent, add turmeric powder, coriander powder, red chili powder and asafoetida and sauté well for few seconds on medium heat. PRO TIP – Do not add salt now. Add it later to prevent splitting of buttermilk.
8. Now add ¼ cup of water. Thereafter add the buttermilk mixture. Keep stirring continuously. PRO TIP – Adding some water before adding the buttermilk prevents buttermilk from splitting.
9. Let the kadhi come to a gentle simmer on medium heat. Let it simmer for 10-12 minutes. If the kadhi gets very thick, add around one-fourth cup water or so. The kadhi must simmer but not boil. PRO TIP= Kadhi must be simmered on low medium heat and stirred continuously for best texture and taste.
10. After the kadhi has simmered for some time, add salt and kasuri methi. Let kadhi simmer for another 5 minutes.
Tempering for Kadhi
11. For tempering, heat ghee in a tempering pan. When the oil is heated enough, add dried red chilies. Switch off flame. Immediately add coriander powder and red chili powder and instantly pour this tempered oil over the kadhi. PRO TIP – Do not omit this step as the vibrant spiced oil enhances the look of kadhi. Adding whole dried red chilies is optional.
12. Lastly, sprinkle some coriander leaves. Kadhi is ready to be served with steaming hot rice or bajra roti or its variation
.
What to serve with
Serve hot Rajasthani Dahi Kadhi with steamed rice or Bajra roti with fresh herbs Serve it with Vegetable Boondi Raita or Pudina Lassi
Recipe Card
Rajasthani Dahi Kadhi
Equipment
- 1 mixing bowl
- 1 kadai or cook pot
- 1 Tempering pan
- 1 Whisk
Ingredients
1 cup = 250ml
Kadhi
- 1+1/4 cup dahi /curd/yoghurt approx.300gm
- 2 +1/4 cups water and more as needed
- 2 tbsp gram flour besan
- ½ tsp garlic chopped
- ½ tsp ginger chopped
- 8-10 curry leaves
- 1 green chili chopped
- 1 tbsp oil
Whole spices for Kadhi
- 1 bay leaf
- ½" cinnamon
- 2 cloves
- ¼ tsp methi seeds
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 4-5 round dried red chilies or 1 big dried red chili
- ½ tsp kasuri methi
Spice powders for Kadhi
- ¼ tsp asafetida hing
- ½ tsp turmeric powder
- ¼ tsp coriander powder
- ¼ tsp red chili powder
- Salt according to taste
Final Tempering for Kadhi
- 1 tsp ghee
- ¼ tsp coriander powder
- ¼ tsp red chili powder
- 3-4 round whole red chilies optional
- coriander leaves; chopped; for garnish
Instructions
Buttermilk mixture for Kadhi
- Firstly, whisk dahi/curd/yoghurt in a mixing bowl.
- Add water and gram flour. Whisk very well so that there are no lumps. Cover and keep aside this buttermilk mixture.
Dahi ki Kadhi
- Now heat oil in a pot. Add bay leaf, cloves, cinnamon, red chilies and fenugreek seeds.
- When fenugreek seeds change slightly change colour, add mustard seeds.
- When mustard seeds crackle, add cumin seeds.
- Then add chopped ginger, garlic, green chilies and curry leaves.
- Sauté till garlic turns translucent, add turmeric powder, coriander powder, red chili powder and asafoetida and sauté well for few seconds on medium heat.
- Now add ¼ cup of water. Thereafter add the buttermilk mixture. Keep stirring continuously. P
- Let the kadhi come to a gentle simmer on medium heat. Let it simmer for 10-12 minutes. If the kadhi gets very thick, add around one-fourth cup water or so. The kadhi must simmer but not boil.
- After the kadhi has simmered for some time, add salt and kasuri methi. Let kadhi simmer for another 5 minutes.
Tempering for Kadhi
- For tempering, heat ghee in a tempering pan. When the oil is heated enough, add dried red chilies. Switch off flame. Immediately add coriander powder and red chili powder and instantly pour this tempered oil over the kadhi. .
- Lastly, sprinkle some coriander leaves. Kadhi is ready to be served with steaming hot rice or bajra roti or its variation
Notes
- Use sour curd for the tangy flavor of kadhi.
- Whisk gram flour and yoghurt very well for smooth consistency.
- Do not add salt in the beginning. Add it later to prevent splitting of buttermilk.
- Adding some water before adding the buttermilk prevents it from splitting.
- Kadhi must be simmered on low medium heat and stirred continuously for best texture and taste.
- Do not omit the final tempering step as the vibrant spiced oil enhances the look of kadhi. Adding whole dried red chilies here is optional.
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FAQ
What to do if kadhi splits
To prevent the yogurt based kadhi from splitting, do not boil it on high flame. Keep flame on low to medium and stir continuously or short intervals. Don’t leave unattended.
To rectify this problem, take some beaten yoghurt, add some water and a bit of gram flour. Mix well. Add to the kadhi and stir well. Let it simmer. This should solve the issue.
Can I use fresh curd to make Rajasthani Kadhi
Sour curd is recommended. To make use of fresh curd for kadhi, prepare the buttermilk and keep it on the kitchen counter for one or two hours. By then it would have developed some sourness.
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