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How to make Rajasthani Kadhi - Kadhi with pakoda cooked in the typical Rajasthani style

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Green chillies (हरी मिर्च )

Cuisine : Rajasthani

Course : Dals and Kadhis

Rajasthani Kadhi
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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. 

For more recipes related to Rajasthani Kadhi checkout Vegetable Kadhi, Gujarati Kadhi, Punjabi Kadhi, Sev ni Kadhi . You can also find more Dals and Kadhis recipes like Rasam Powder, Moongan Ji Dal, Dal and green chillies sambar, Masoor Dal Methi.

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Rajasthani Kadhi Recipe Card

Rajasthani Kadhi
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajasthani Kadhi Recipe

  • Gram flour (besan) 1/2 cup +2 tablespoons

  • Green chillies chopped 1+ 2-3

  • Red chilli powder 1/4 + 1/2 teaspoon

  • Carom seeds (ajwain) 1/4 teaspoon

  • Turmeric powder 1/4+3/4 teaspoon

  • Coriander powder 1/4 teaspoon

  • Salt to taste

  • Oil 2 tbsps + to deep fry

  • Yogurt sour 2 cup

  • Cumin seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Ginger chopped 1 inch piece

  • Curry leaves 10-12

Method

Step 1

For pakoda mix all the ingredients accept for oil with one fourth cup of water. Heat sufficient oil in a kadai, drop small portions of this mixture and deep fry till golden brown.

Step 2

Drain and place on an absorbent paper and set aside. For kadhi, mix together yogurt, gram flour, salt, turmeric powder and beat well. Heat one tablespoon of oil in a kadai and add cumin seeds.

Step 3

When they change colour add asafoetida, green chillies, ginger and sauté for a minute. Add curry leaves, red chilli powder and the yogurt mixture. Cook stirring continuously until it boils and turns thick. Stir in the pakodas and serve hot with rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.