How to make Gathia Ni Kadhi - Another avtar of the ubiquitous kadhi – gathias add their own special flavour

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bhavnagari gathia , Yogurt (sour)

Cuisine : Rajasthani

Course : Dals and Kadhis

Gathia Ni Kadhi Recipe Card

Gathia Ni Kadhi

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

You can also find more Dals and Kadhis recipes like Kadhi Bhel, Paruppu Urundai Kozhambu, Besan Ke Shahi Gatte, Tomato Saar.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Gathia Ni Kadhi Recipe

  • Bhavnagari gathia 150 grams

  • Yogurt (sour) 2 cups

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Gram flour (besan) 2 tablespoons

  • Salt to taste

  • Oil 2 tablespoons

  • Mustard seeds 3/4 teaspoon

  • Asafoetida 1/4 teaspoon


Step 1

Whisk yogurt with three cups of water, turmeric powder, red chilli powder, gram flour and

Step 2

salt (care should be taken that no lumps are formed).

Step 3

Heat oil in a kadai, add mustard seeds.

Step 4

As it starts crackling add asafoetida and the curd mixture.

Step 5

Bring the kadhi to a boil and simmer for eight to ten minutes stirring constantly.

Step 6

Stir in ganthia and simmer for two more minutes.

Step 7

Serve hot with steamed rice.