Rajasthani Kadhi

A yogurt-based curry with gram flour dumplings, seasoned with regional spices.

Ingredients:

• For the Kadhi:

  • Yogurt, 2 cups, whisked

  • Gram flour (besan), 2 tablespoons

  • Water, 4 cups

  • Turmeric powder, 1/2 teaspoon

  • Red chili powder, 1 teaspoon

  • Coriander powder, 1 teaspoon

  • Salt to taste

• For Tempering:

  • Ghee or oil, 2 tablespoons

  • Mustard seeds, 1 teaspoon

  • Cumin seeds, 1 teaspoon

  • Asafoetida (hing), a pinch

  • Dry red chilies, 2-3

  • Curry leaves, a handful

  • Garlic cloves, 4-5, thinly sliced

  • Green chili, 1-2, slit lengthwise

Instructions:

1. Prepare the Kadhi:

   • In a large mixing bowl, whisk yogurt with gram flour until smooth. Make sure there are no lumps.

   • Add water, turmeric powder, red chili powder, coriander powder, and salt to the yogurt mixture. Mix well.

   • Transfer this mixture to a deep pan and bring to a boil on medium heat, stirring continuously.

   • Reduce the heat and let the kadhi simmer for 20-25 minutes until thickened, stirring occasionally.

2. Prepare the Tempering:

   • Heat ghee or oil in a small pan.

   • Add mustard seeds and cumin seeds. Let them crackle.

   • Add asafoetida, dry red chilies, curry leaves, garlic slices, and green chilies. Fry for a few seconds until fragrant.

3. Combine:

   • Pour the tempering over the simmering kadhi.

   • Stir gently and continue cooking for another 5 minutes.

4. Serving:

   • Serve the Rajasthani Kadhi hot with steamed rice, jeera rice, or chapati.