Rajasthani Kadhi

Name: Rajasthani Kadhi
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup sour dahi / curd (yoghurt); 3-4 tbsp besan (gram flour); 1/2 tsp haldi (turmeric powder); to taste namak (salt); 1/4 tsp hing (asafoetida); 2 cups water; as needed hara dhaniya (coriander leaves); For tempering-; 1/2 tsp saunf (aniseed); 2-3 chopped hari mirch (green chillies); 1 inch adrak (ginger paste); 1/4 tsp rai (mustard seeds); 1/4 tsp jeera (cumin seeds); 5-6 Kadi patta (curry leaves); 3-4 tsp oil

Jaya Dadhich @cook_20812053

Mumbai

#goldenapron3 #week1

Jaya Dadhich @cook_20812053

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Ingredients

4 servings

1 cupsour dahi / curd (yoghurt)
3-4 tbspbesan (gram flour)
1/2 tsphaldi (turmeric powder)
to tastenamak (salt)
1/4 tsphing (asafoetida)
2 cupswater
as neededhara dhaniya (coriander leaves)
For tempering-
1/2 tspsaunf (aniseed)
2-3chopped hari mirch (green chillies)
1 inchadrak (ginger paste)
1/4 tsprai (mustard seeds)
1/4 tspjeera (cumin seeds)
5-6Kadi patta (curry leaves)
3-4 tspoil

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Steps

1

Take a pan. Pour curd in it. Add besan, salt, haldi, hing & water.
2

Mix everything well with the help of wooden churner. There should be no lumps of besan.
3

Keep the pan on the stove on low flame. Keep stirring at intervals. Let it come to a boil. Continue to cook it for 5 to 10 min. Keep stirring.
4

The kadhi will thicken by the time it is cooked. For tadka heat a tadka pan. Heat oil, add mustard seeds, once it splutters add cumin seeds, green chillies, curry leaves, aniseed, ginger paste. Saute a little, pour it to kadhi. Mix it & switch off the gas.
5

Garnish it with fresh coriander leaves. The delicious Rajasthani kadhi can be eaten with rice, chapati, khichdi, bajri ki roti or pulao.