By Rajlakshmi
December 19, 2025
This Rajasthani dish is said to be greatly influenced by the dry and barren landscape of the region, and also the scarcity of water. As water is scarce in this region, kadhi is mostly milk, yoghurt, or ghee-based, which gives the food a rich texture that is typical of Rajasthani cuisine. A bowl of kadhi with steaming rice is a perfect recipe for an easy and simple winter bowl!
1 ½ of curd 4 tablespoons of besan ¾ turmeric powder 1 ½ chilli powder 2 dry red chillies 3 bay leaves ½ tsp fenugreek ½ asafoetida or hing 2 tsp mustard seeds 5 cloves 2 tbsp coriander seeds 2 tsp of cumin 2 tsp fennel seeds
2 sprigs of curry leaves 2 chopped green chillies 2 tsp chopped ginger Ghee as needed 1 tsp Kashmiri red chilli powder Water as needed Oil as needed Salt to taste
In a mixing bowl, add the curd and besan. Whisk it until smooth. Add turmeric powder, red chilli powder and salt. Mix well.
Add water to achieve a thick consistency. Set it aside. Take a pan. Heat it.
Switch the heat medium. Dry roast coriander seeds, fennel seeds, cloves, and dry red chillies.
Grind them into fine powder. In a deep kadai or pan, heat some ghee.
Add mustard seeds, let them splutter. Add fenugreek seeds, asafoetida, bay leaves, curry leaves, chillies, and ginger.
Sauté for 5 mins. Add in the dry-roasted spices. Lower the heat. Add in the besan and curd mixture.
Simmer for 20 - 25 minutes. Stir in between. Add Kashmiri red chilli powder.
Remove from heat. Drizzle ghee. Serve kadhi with steaming rice.