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Rajasthani Kadhi

Here's the recipe of Rajasthani Kadhi that I have been following for a while. This is a Tarla Dalal recipe.


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


  • 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.