Rajasthan Ki Kadhi

A community recipe by ChitraPal

Not tested or verified by Nigella.com

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

1 cup gram flour
3 cups chaaj (or buttermilk - or a mixture of 2 cups of yoghurt and 2 cups of water)
3 chopped green chiles
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 Â½ tsp of red chile powder and Â¼ 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 Â¼ 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 Â½ tbsp of clarified butter or vegetable oil and add ½ tsp of red chili powder and curry leaves and green chilies and sautÃ© them.

Pour the tadka to kadhi and add pakoras to it. Serve hot with steamed Rice or zeera rice or parathas.