Rajasthani kadhi recipe | thin marwadi kadhi | no pakoda rajasthan kadi with detailed photo and video recipe. An authentic and traditional yoghurt based curry recipe prepared with besan and other seasoning ingredients. Unlike the other popular kadhi recipes, it is thin and watery in texture but carries a lot of spice heat with the sourness of curd. It is mainly served as a side with normal boiled rice or flavoured jeera rice, but can also accompany any type of roti or naan bread.
Rajasthani kadhi recipe | thin marwadi kadhi | no pakoda Rajasthan kadi with step-by-step photo and video recipe. Yoghurt or curd based recipes are super popular in Indian cuisine. Basically, it is known for its mixed flavoured taste derived from it creamy and sour texture. It is typically prepared or used to make sweets, desserts, beverages or as a marinating agent. However, it can also be used to prepare curries and one of the famous variants is rajasthani kadhi recipe.
Well, to be honest, I am not a huge fan of preparing kadhi recipes. Particularly, Punjabi kadhi as it requires additional besan or chickpeas based vegetable pakoda on top besan based kadhi. So basically, I do not have an issue from a taste perspective but from my gut perspective. I generally take more time to digest besan-based recipes. Hence I generally avoid preparing it for my lunch and dinner. Yet I do get a lot of cravings for it and I end up preparing this rajasthani kadhi. It does not require besan or vegetable pakoda and more importantly, carries thin consistency. This is because it takes less amount of chickpeas flour which mainly contributes to thickness. If you even have the same besan allergies, I would heavily recommend you to prepare and serve it to your friends and family.
Finally, I request you to check my other related Curry Recipes Collection with this post on rajasthani kadhi recipe. It mainly includes my other related recipes like bharwa karela, Kala Chana Recipe, Matar Paneer Recipe, Veg Egg Curry Recipe, Paneer Do Pyaza Recipe – Dhaba Style, Stuffed Mirch Sabji Recipe – Paneer Stuffing, paneer makhani, south indian curry, bhindi masala, onion kulambu. Further to these, I would also like to add some more related recipe categories like,
Rajasthani Kadhi video recipe:
Recipe Card for thin marwadi kadhi:
Rajasthani Kadhi Recipe | Thin & Spicy No Pakoda Marwadi Kadhi
Ingredients
for marwadi kadhi:
- 1½ cup curd
- ¼ cup besan / gram flour
- ½ tsp chilli powder
- ½ tsp turmeric
- 1 tsp salt
- 4 cup water
- 2 tbsp ghee
- 1 tsp mustard
- 1 tsp cumin
- ½ tsp fennel
- ¼ tsp methi
- 1 bay leaf
- 4 cloves
- 2 pods cardamom
- few curry leaves
- pinch hing
- 2 chilli, finely chopped
- 1 inch ginger, finely chopped
for tempering
- 1 tbsp ghee
- ½ tsp mustard
- ½ tsp cumin
- 2 dried red chilli
- ¼ tsp chilli powder
- 2 tbsp coriander, chopped
Instructions
- firstly, in a large bowl take 1½ cup curd, ¼ cup besan, ½ tsp chilli powder, ½ tsp turmeric and 1 tsp salt.
- whisk and mix well making sure there are no lumps.
- now add 4 cup water and mix well. keep aside.
- in a large kadai heat 2 tbsp ghee. add 1 tsp mustard, 1 tsp cumin, ½ tsp fennel, ¼ tsp methi, 1 bay leaf, 4 cloves, 2 pods cardamom, few curry leaves and pinch hing.
- also add 2 chilli, 1 inch ginger and saute well.
- now pour in the prepared besan curd mixture and mix well.
- keep stirring until the mixture comes to a boil. the kadhi starts to thicken.
- boil for 30 minutes or until the flavours are well absorbed.
- to prepare the tempering heat 1 tbsp ghee. add ½ tsp mustard, ½ tsp cumin, 2 dried red chilli, ¼ tsp chilli powder and mix well without burning.
- pour the tempering over the kadhi. also, add 2 tbsp coriander and mix well.
- finally, enjoy Rajasthani Kadhi with jeera rice.
Nutrition
How to make rajasthani kadhi with step by step photo:
- firstly, in a large bowl take 1½ cup curd, ¼ cup besan, ½ tsp chilli powder, ½ tsp turmeric and 1 tsp salt.
- whisk and mix well making sure there are no lumps.
- now add 4 cup water and mix well. keep aside.
- in a large kadai heat 2 tbsp ghee. add 1 tsp mustard, 1 tsp cumin, ½ tsp fennel, ¼ tsp methi, 1 bay leaf, 4 cloves, 2 pods cardamom, few curry leaves and pinch hing.
- also add 2 chilli, 1 inch ginger and saute well.
- now pour in the prepared besan curd mixture and mix well.
- keep stirring until the mixture comes to a boil. the kadhi starts to thicken.
- boil for 30 minutes or until the flavours are well absorbed.
- to prepare the tempering heat 1 tbsp ghee. add ½ tsp mustard, ½ tsp cumin, 2 dried red chilli, ¼ tsp chilli powder and mix well without burning.
- pour the tempering over the kadhi. also, add 2 tbsp coriander and mix well.
- finally, enjoy Rajasthani Kadhi with jeera rice.
notes:
- firstly, make sure to whisk and mix well, as if there are lumps then kadhi will not come out good.
- also, adjust the amount of spices based on your spice level.
- additionally, the kadhi thickens once cooled. so adjust the consistency accordingly.
- finally, Rajasthani Kadhi recipe tastes great when prepared with homemade ghee.