Rajastani Kadhi
Rajasthani Kadhi is a yogert based dish with soup like consistency. It contains many spices and tastes delicious. It is a refreshing dish for summers as well as winters.The dish goes well with vegetable pulav or jira rice.
Ingredients:
Rajasthani Kadhi
Ingredients
- 500 Ml Buttermilk
- 200 Ml Water
- 1/2 Tsp Fenugreek Seeds
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Fennel Seeds
- 3-4 Bora Chilies
- 2 Inch Cinnamon Stick
- 5-6 Whole Black Peppercorns
- 1 Curry Leaves
- 2 Tbsp Wheat Flour
- 1 Tbsp Ghee (Clarified Butter)
- 1 Inch Ginger
- 7-8 Garlic Cloves
- 1 1/2 Tbsp Sugar
- 1/4th Tsp Asafoetida
- Fresh Coriander Leaves For Garnishing
- Salt
Instructions
- Add water to buttermilk. Mix well.
- Whisk wheat flour into buttermilk. Remove all the lumps.
- Crush ginger and garlic together.
- In a pot heat ghee (clarified butter) on medium heat. Add asafoetida and cumin seeds.
- When cumin seeds starts to sputter add crushed ginger, garlic, curry leaves, bora chilies, fenugreek seeds, fennel seeds, cinnamon, black peppercorns. Fry for a minute.
- Add buttermilk mixture, sugar and salt. Boil it on a low flame. Turn off the stove.
- Garnish the kadhi with coriander leaves.
Notes
I have used store bought buttermilk. Alternatively homemade buttermilk can be used. When the kadhi starts to boil, turn the flame off. Over boiling can cause the buttermilk to curdle.