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Rajasthan Ki Kadhi

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This dish I have been making since 3 years now. I first had this when I went to traditional Rajsthani Wedding and loved it so much that I have been following it and made for my family. Everybody loves it.

Ingredients

Serves: 6-8

  • 250 millilitres gram flour
  • 750 millilitres chaaj (or buttermilk - or a mixture of 2 cups of yoghurt and 2 cups of water)
  • 3 chopped green chile
  • red chile powder
  • turmeric
  • salt (to taste)
  • ½ teaspoon ground coriander
  • 1 pinch of asafoetida
  • ½ teaspoon caraway seeds
  • ½ teaspoon cumin seeds
  • oil
  • 1 tablespoon minced fresh gingerroot
  • 10 curry leaves (approximately)

Method

Rajasthan Ki Kadhi is a community recipe submitted by ChitraPal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat 4 cups of oil in deep dish non stick pan for pakoras.
  • In a bowl add 2 tbsp of besan with 1 green chile chopped. Add ½ tsp of red chile powder and ¼ tsp of turmeric powder. Add 2tbsp of yoghurt. Add cumin seeds, ajwain, coriander powder, ginger and asafetida and salt. Mix it well till it turns to thick batter for pakoras.
  • Drop the pakoras one by one when the oil is hot and cook all of them. Keep the pakoras on tissue paper or kitchen towel for excess oil to drain.
  • In another bowl add Butter milk and rest of the besan. Add ¼ tsp of turmeric powder and salt and mix it well.
  • In a non stick pan add 2 tbsp of oil and add the butter milk mixture. Cook till it turns little thick.
  • Now in a non stick pan prepare the tadka / mixture to go on top. Add 1 ½ tbsp of clarified butter or vegetable oil and add ½ tsp of red chili powder and curry leaves and green chilies and sauté them.
  • Pour the tadka to kadhi and add pakoras to it. Serve hot with steamed Rice or zeera rice or parathas.
  • Additional Information

    This dish is spicy, so all of you who like spicy food must try this traditional Indian recipe.

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