Rajasthani Kadhi
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Here’s the recipe of Rajasthani Kadhi that I have been following for a while. This is a Tarla Dalal recipe.
Rajasthani Kadhi
Source: Tarla Dalal
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Ingredients
For the kadhi
- 4 cups Curd Beaten
- 8 tablespoons Gram flour (Besan)
- 1/4 teaspoon Turmeric powder powder
- to taste Salt
For the pakodis
- 1 cup Gram flour (Besan)
- 2 tablespoons Coriander leaves Chopped
- 1/4 teaspoon Turmeric powder powder
- 1 pinch Baking soda
- 1 teaspoon Cumin seeds
- 2 green chillies Finely chopped
- to taste Salt
For the tempering
- 1/2 inch Cinnamon Stick
- 2 Cloves
- 2 chillies Dried red
- 1/2 teaspoon Fennel seeds
- 1/2 teaspoon Coriander seeds
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Fenugreek seeds
- 2 teaspoons Ginger Grated
- 4 to 6 Curry leaves
- 1/2 teaspoon Chilli powder
Ingredients
For the kadhi
For the pakodis
For the tempering
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Instructions
- For the pakodis
- Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
- Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil. Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.
- For the kadhi
- Mix the curds, gram flour, turmeric powder and salt with 8 cups of water and bring to a boil. Switch off heat. Add the fried pakodis into the curd mixture and mix well.
- Heat oil in a pan. Add all the spices for tempering and stir for a few seconds. Pour the tempering over the kadhi. Serve hot with rice.
Recipe Notes
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Ur recipes r really good
Ur recipes r really good
Thank you Sweta 🙂
Thank you Sweta 🙂