Rajasthani Pyaaz Ke Kadhi Recipe
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.
- 40 mins
- 18 Ingredients
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
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* 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
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.
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.
To this add 2 thinly sliced onions and saute on low to medium heat till soft and lightly brown, not fully caramelized.
Next add the kadhi mixture. Keep whisking till it comes to a brisk boil to ensure that lumps don
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
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.
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.
Pour the tadka over the kadhi.