Rajasthani kadhi

Rajasthani kadhi

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INGREDIENTS

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

INSTRUCTIONS

Preparing the kadhi:

• mix the above mentioned kadhi ingredients till smooth in a pan. use a wired whisk to stir. no lumps should be there.
• 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.
• the consistency of the kadhi is neither thick nor thin.
• keep aside covered.

Tempering the kadhi:

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

Source: http://www.vegrecipesofindia.com/rajasthani-kadhi- recipe-kadhi- recipes/
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