Rajasthani Pyaaz Ke Kadhi

Rajasthani Pyaaz Ke Kadhi Recipe

15 Rating


About Rajasthani Pyaaz Ke Kadhi Recipe:

A delicious onion kadhi (seasoned beaten curd) made with double tempering (tadka). It is tempered with coriander seeds, dry red chillies, cinnamon and curry leaves.

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  • 40 mins
  • 18 Ingredients
Adjust Servings :

Ingredients for Rajasthani Pyaaz Ke Kadhi Recipe

  • As required Ingredients for First Tempering
  • 2 tablespoon Ghee
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Methi seeds
  • 1/4 teaspoon Asafoetida
  • 2 No.s Onions thinly sliced
  • As required Ingredients for kadhi
  • 2 tablespoon Gram flour
  • 1 cup Curd
  • As required Salt
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • As required Ingredients for Second Tempering
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Coriander seeds coarsely crushed
  • 2 No.s Dry red chillies broken
  • 2 stick Cinnamon inch
  • 1 sprig Curry leaves
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Rajasthani Pyaaz Ke Kadhi Recipe

step 1


In a mixing bowl add 2 tbsp gram flour, 1 cup curd, salt to taste, ½ tsp turmeric powder, 1 tsp red chilli powder. Beat it till it is a smooth mixture with no lumps. Add 3 cups of water and mix well.

step 2


In a preheated pan add 1 tbsp ghee, 1 tsp mustard seeds, ½ tsp methi seeds and allow them to crackle. Then add ¼ tsp asafoetida into the ghee to bring out the flavour.

step 3


To this add 2 thinly sliced onions and saute on low to medium heat till soft and lightly brown, not fully caramelized.

step 4


Next add the kadhi mixture. Keep whisking till it comes to a brisk boil to ensure that lumps don

step 5


Form and the mixture is smooth. Once it comes to a brisk boil the kadhi will start to come together and thicken. There will be no split curd

step 6


Turn the heat to low and simmer for 10 minutes. Add a little water if a thinner consistency is preferred. Taste for salt and seasoning and adjust accordingly. Spoon kadhi into a serving bowl.

step 7


For the second tadka, add 1 tbsp ghee in a preheated pan, add 1 tsp cumin seeds, 1tsp coarsely crushed coriander seeds which add a lot of flavour to the kadhi. Add 2 dry red chillies broken, 2 inch cinnamon sticks and 1 sprig curry leaves. Roast till aromas start coming through.

step 8


Pour the tadka over the kadhi.