Rajasthani Kadhi is a popular dish in the state's household and is also significant in various parts of North India. Kadhi has several variations and has different tastes and flavours, such as Punjabi kadhi, Marwari kadhi, Sindhi kadhi, Gujarati kadhi, and one such variation is the Rajasthani kadhi. You will love this spicy and tangy flavoured kadhi at your lunch or dinner. It goes well with plain rice, cumin rice, bajra roti, and chapati. So, what are you waiting for? Scroll down and try this simple recipe in your kitchen and surprise your loved ones with the original flavours of Rajasthan.


For The Kadhi:

  • 2 cups curd
  • 2 tbsp besan (gram flour)
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt, as per taste
  • 2 table oil
  • 4-5 garlic cloves (crushed)
  • 2-3 green chilli (small & slit cut)
  • 1 tsp ginger (chopped)
  • 4-5 curry leaves
  • 2 whole red dried chilli
  • Pinch of asafetida
  • 2-3 cups water

For Pakoda:

  • 1 cup besan
  • 2 tbsp finely chopped fresh coriander
  • Pinch of turmeric powder
  • Pinch of baking soda
  • 1 tsp cumin seeds
  • 2 tsp green chilli (finely chopped)
  • 1 medium-sized onion (finely chopped)
  • Salt, as per taste
  • Oil for deep frying

For Tadka:

  • 2 tbsp ghee
  • ½ tsp mustard seeds
  • 1 tsp fenugreek seeds
  • ¼ tsp asafoetida
  • 2 dry chilli
  • 1 sprig of curry leaf

How To Make Rajasthani Kadhi?

  1. To begin with Rajasthani kadhi, you need to make a kadhi mix, take a bowl, and mix curd, besan, turmeric powder, salt with 3 cups of water. Whisk well and keep it aside.
  2.  Now take a kadhai or deep non-stick pan, heat some oil, add dried red chillies, curry leaves, asafoetida, saute them for a second, then add chopped ginger or garlic and saute them on a low flame.
  3. Add the curd-besan mixture, mix well and keep this on a low flame. Stir on an interval basis and cook for 25-30 minutes till the besan gets cooked and the kadhi get thicken up a bit.
  4. Stirring is crucial while making kadhi, and this can prevent curdling and gives a smooth texture to the kadhi.
  5. Until the kadhi is simmered on the stove, meanwhile let's prepare pakodas. Combine all the ingredients in a bowl sling with a ½-1 cup of water and mix well.
  6. Heat the oil for frying in a deep pan or kadhai. Once it is hot enough, drop spoonfuls of the batter into it and deep fry them low to medium flame.
  7. Fry them until golden brown. Drain on a kitchen paper towel and keep them aside.
  8. Keep the consistency according to your taste or choice once it is done. Add cooked fried pakoras to the hot kadhi and gently give a mix. Turn the flame off and prepare for the last touch of tadka.
  9. Take a small saucepan, heat ghee and add mustard seeds, fenugreek seeds, dried red chilli, curry leaves, stir fry, and allow them to crackle a bit, then add asafoetida.  
  10. Turn the flame off, pour the tadka over cooked kadhi and continue to boil for about 4-5 minutes on medium flame.

Your Rajasthani kadhi is ready. Serve hot with rice, bajre ki roti for a weekday lunch or dinner.