For kadhi:

  • 1 cup sour full fat yogurt /khatta dahi
  • 2 cups water
  • 2 tbsp gram flour/besan
  • ¼ tsp turmeric powder/haldi powder
  • salt as required

For tempering:

  • 2 tbsp oil or 1.5 tbsp ghee
  • ½ tsp mustard seeds/rai or sarson
  • ¼ tsp fenugreek seeds/methi dana
  • ½ tsp cumin seeds/sabut jeera
  • 1 small to medium bay leaf/tej patta
  • a generous pinch of asafoetida/hing
  • ¼ tsp red chili powder/lal mirch powder
  • 1-2 dry red chilies/sookhi lal mirch - kept whole or halved and seeds removed


Preparing the kadhi:

  1. mix the above mentioned kadhi ingredients till smooth in a pan. use a wired whisk to stir. no lumps should be there.
  2. keep on a low flame and stir often for about 5-6 minutes till the gram flour or besan gets cooked and the kadhi or sauce thickens a bit.
  3. the consistency of the kadhi is neither thick nor thin.
  4. keep aside covered.

Tempering the kadhi:

  1. heat oil or ghee in a small pan.
  2. add the mustard seeds along with the bay leaf first.
  3. let the mustard seeds start popping & crackling.
  4. then add cumin seeds and fenugreek seeds.
  5. stir and add red chilies and asafoetida.
  6. fry for a few seconds till the red chilies darken a bit.
  7. switch off the flame.
  8. add the red chili powder and stir.
  9. immediately pour this tempering into the kadhi.
  10. cover and let the tempering flavors infuse with the kadhi.
  11. after 5-6 mins, stir and serve rajasthani kadhi hot with phulkas, steamed rice or jeera rice.

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