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. This is a comforting hearty meal that is suited to its regional hot climate and minimal local ingredients.
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.