Rajasthani Kadhi Recipe

Here's a tempting and delicious kadhi recipe that can be eaten with rice or churma. Learn how to make rajasthani kadhi.

Ingredients:

2 tbsp gram flour (besan)
2 cup sour curd (khatta dahi)
1 tbsp clarified butter (ghee)
1/4 tsp asafoetida (hing)
4 cloves (laung)
1 tsp mustard seeds (rai)
1/2 tsp fenugreek seeds (methidana)
10-12 curry leaves (kadi patte)
a pinch turmeric powder (haldi)
1 tsp red chilly powder (lal mirch)
1 tsp salt (namak)
For Pakori
1 cup gram flour (besan)
A pinch asafoetida (hing)
1/2 tsp salt (namak)
oil for frying

How to make Rajasthani Kadhi:

Mix curd and gram flour in a container properly with a beater.
Heat ghee in a pan and add crushed cloves.
Then add mustard seeds, fenugreek seeds, red chilly powder and curry leaves and fry.
Stir continuously while adding gram flour and curd until it comes to a boil.
Then add salt and turmeric powder to it and let it cook at low flame.
To make pakoris, mix gram flour, asafoetida, salt and water to make a thick batter.
Heat oil in a pan and fry pakoris in it until they turn light brown.
After cooking kadi at low flame for about half an hour, add pakoris to it.
Cook for 5 more minutes and remove it from the gas.
Serve it hot.

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