Saturday, July 25, 2009

Rajasthani Kadhi

I used to have this in BITS, Pilani every week. This was the favourite of me and my friends. Hope you feel the same about this soulful dish.


Gram flour (besan) 1/2 cup +2 tablespoons
Green chillies, chopped 1+ 2-3
Red chilli powder 1/4+1/2 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Turmeric powder 1/4+3/4 teaspoon
Coriander powder 1/4 teaspoon
Salt to taste
Oil 2 tablespoons+ to deep fry
Yogurt sour 2 cups
Cumin seeds 1/2 teaspoon
Asafoetida a pinch
Ginger, chopped 1 inch piece
Curry leaves 10-12


For pakoda mix all the ingredients accept for oil with one fourth cup of water. Heat sufficient oil in a kadai, drop small portions of this mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside.

For kadhi, mix together yogurt, gram flour, salt, turmeric powder and beat well.Heat one tablespoon of oil in a kadai and add cumin seeds. When they change colour add asafoetida, green chillies, ginger and sauté for a minute. Add curry leaves, red chilli powder and the yogurt mixture. Cook stirring continuously until it boils and turns thick.

Stir in the pakodas and serve hot with rice.


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