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Rajasthani Kadhi

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Side Dish
Cuisine: Indian
Ingredients Method Notes

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

Method
 

  1. Add water to buttermilk. Mix well.
  2. Whisk wheat flour into buttermilk. Remove all the lumps.
  3. Crush ginger and garlic together.
  4. In a pot heat ghee (clarified butter) on medium heat. Add asafoetida and cumin seeds.
  5. 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.
  6. Add buttermilk mixture, sugar and salt. Boil it on a low flame. Turn off the stove.
  7. 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.