Tuesday, August 6, 2013

Rajasthani Kadhi (Yogurt based Curry)

Rajasthani Kadhi - Fritters (Pakodas) of gram flour cooked in the typical Rajasthani style curry recipe.
This is the Authentic and popular Rajasthani Kadhi, Yogurt based recipe, the perfect dish to serve for a holiday lunch, with a twist to fritters (Pakodas) by adding Spinach into it. Nutritious and wholesome, this is one of my family favorite, can be cooked and eaten anytime kind of dish. I am sure you will enjoy this recipe.

This Curry is served and preferred with Boiled Rice which makes most flavored and a perfect meal combination.


For Pakodas / Fritters:
  • 1 cup finely chopped spinach
  • 1/2cup + 2 tablespoon besan (gram flour)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (optional)
  • 1 teaspoon jeera powder (ground roasted cumin seeds)
  • 1/2 teaspoon ajwain (Coram seeds)
  • Pinch of asafetida (Hing)
  • salt to taste
  • pinch of baking soda
  • oil for frying

 For Kadhi / Curry:

  • 1 1/2 cup yogurt (sour curd / khatta dahi)
  • 1/4 cup besan / gram flour (adjust according to sourness of curd)
  • 2 tablespoon oil or butter
  • pinch of asafetida
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon fenugreek seeds
  • 3 cloves
  • 3 cardamom
  • 1" piece cinnamon stick
  • 3 whole dry red chills
  • 10-12 curry leaves
  • 2 green chilies chopped
  • 1 tablespoon grated ginger
  • 1/4 teaspoon turmeric powder
  • salt to taste
  • 2 tablespoon chopped coriander


For Pakodas / Fritters:
  1. Heat the oil in frying pan.
  2. Mix all the ingredients listed under "for Pakodas / Fritter" with little water to make the thick batter.
  3. Add 1 tablespoon of hot oil in batter and mix well.
  4. Drop a spoonful of batter in frying pan.
  5. Fry till golden brown. Drain on paper towel. Keep aside.

For Kadhi / Curry:

  1. Take the yogurt / curd, gram flour, salt and turmeric powder in a bowl and mix well with 3 cups of water. Keep aside.
  2. Heat the oil, add mustard seeds, cumin seeds, asafetida (hing), fenugreek seeds, cloves, cardamom, cinnamon, whole dry red chilis, curry leaves, green chili, and ginger. Sauté for a while.
  3. Then add yogurt mixture into it and bring it to boil by stirring continuously.
  4. Simmer for 10-12 minutes. 
How to Serve:
Add Spinach Fritters / Pakodas to the hot Yogurt Curry / Kadhi and garnish with Coriander and serve hot with boiled Rice.

Note :
You can make Fritters / Pakodas according to your wish as Coriander Pakodas,  Methi Pakodas, etc.

Sending this recipe to Indrani's Page
Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana


Related Posts Plugin for WordPress, Blogger...


Post a Comment

Blogger News

Vegetarian Indian Receipes