A tangy and spicy yogurt-based curry from Rajasthan, made with chickpea flour and a flavorful tempering of ghee and spices. This light and comforting dish is perfect with steamed rice or rotis.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy, golden fritters with a soft, boiled egg center. These savory egg pakoras are a popular Indian tea-time snack, perfect with a sprinkle of chaat masala and a side of tangy chutney.
About Marwari Kadhi, Steamed Basmati Rice and Egg Pakora
Tangy Marwari kadhi, fluffy rice, and crispy egg pakoras – a gut-friendly, soul-satisfying meal!
This marwari dish is perfect for lunch. With 714.16 calories and 22.189999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Hing (Use gluten-free variety if needed)
2 pcs Dried Red Chilies (broken in half)
10 leaves Curry Leaves
1 inch Ginger (finely grated)
1 pcs Green Chili (slit lengthwise)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Kadhi Base
In a large mixing bowl, add the curd and whisk it vigorously until it is completely smooth and creamy.
Add the besan, turmeric powder, red chili powder, and salt to the whisked curd. Whisk again until a smooth, lump-free paste is formed.
Gradually pour in the 4 cups of water while continuously whisking. This ensures the mixture remains smooth and homogenous.
2
Cook the Kadhi
Pour the besan-curd mixture into a heavy-bottomed pot or kadai.
Place the pot on medium heat and bring the mixture to a boil. It is crucial to stir continuously and scrape the bottom of the pot to prevent the curd from splitting. This will take about 5-7 minutes.
Once the kadhi comes to a rolling boil, reduce the heat to low. Let it simmer gently for 15-20 minutes, stirring occasionally. The kadhi will thicken slightly, change to a deeper yellow color, and the raw aroma of besan will disappear.
3
Prepare the Tempering (Tadka)
While the kadhi is simmering, heat ghee in a small tadka pan over medium heat.
Once the ghee is hot, add the mustard seeds, cumin seeds, and fenugreek seeds. Allow them to crackle and splutter for about 30 seconds.
Add the hing, broken dried red chilies, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic.
Finally, add the grated ginger and slit green chili. Sauté for one more minute until the raw smell of ginger dissipates.
4
Combine and Serve
Carefully pour the hot tempering over the simmering kadhi. It will sizzle instantly, releasing a beautiful aroma.
Stir well to incorporate the tempering into the kadhi. Let it simmer for another 1-2 minutes for the flavors to meld.
Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with steamed basmati rice, jeera rice, or phulkas.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
0.25 tsp Baking Soda (optional, for a lighter batter)
2 tbsp Coriander Leaves (finely chopped)
0.5 cup Water (or as needed for batter consistency)
2 cup Vegetable Oil (for deep frying)
0.5 tsp Chaat Masala (for sprinkling)
Instructions
1
Hard-boil and prepare the eggs
Place eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to cook through.
Carefully transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking and makes them easier to peel.
Peel the cooled eggs and slice them in half lengthwise. Gently pat them dry with a paper towel to help the batter stick.
2
Prepare the pakora batter
In a medium mixing bowl, whisk together the besan, rice flour, salt, turmeric powder, red chili powder, ajwain, and garam masala. Add the optional baking soda if using.
Stir in the ginger garlic paste and finely chopped coriander leaves.
Gradually add water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
Let the batter rest for 5-10 minutes. This allows the besan to hydrate fully.
Heat the vegetable oil in a deep pan or kadai over medium-high heat until it reaches about 180°C (350°F). To test, drop a small bit of batter into the oil; it should sizzle and rise to the surface quickly without browning too fast.
Carefully dip each egg half into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off.
Gently slide the battered egg halves into the hot oil. Fry in batches of 3-4 to avoid overcrowding the pan, which can lower the oil temperature.
Fry for 2-3 minutes per side, turning occasionally, until they are deep golden brown and crispy.
Using a slotted spoon, remove the pakoras from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4
Serve
Sprinkle the hot egg pakoras generously with chaat masala.
Serve immediately with mint-coriander chutney, tamarind chutney, or tomato ketchup for the best crispy texture.
