Marwari Kadhi
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.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Kadhi Base
- b.In a large mixing bowl, add the curd and whisk it vigorously until it is completely smooth and creamy.
- c.Add the besan, turmeric powder, red chili powder, and salt to the whisked curd. Whisk again until a smooth, lump-free paste is formed.
- d.Gradually pour in the 4 cups of water while continuously whisking. This ensures the mixture remains smooth and homogenous.
- 2
Step 2
- a.Cook the Kadhi
- b.Pour the besan-curd mixture into a heavy-bottomed pot or kadai.
- c.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.
- d.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
Step 3
- a.Prepare the Tempering (Tadka)
- b.While the kadhi is simmering, heat ghee in a small tadka pan over medium heat.
- c.Once the ghee is hot, add the mustard seeds, cumin seeds, and fenugreek seeds. Allow them to crackle and splutter for about 30 seconds.
- d.Add the hing, broken dried red chilies, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic.
- e.Finally, add the grated ginger and slit green chili. Sauté for one more minute until the raw smell of ginger dissipates.
- 4
Step 4
- a.Combine and Serve
- b.Carefully pour the hot tempering over the simmering kadhi. It will sizzle instantly, releasing a beautiful aroma.
- c.Stir well to incorporate the tempering into the kadhi. Let it simmer for another 1-2 minutes for the flavors to meld.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with steamed basmati rice, jeera rice, or phulkas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use sour curd for the authentic tangy flavor. If your curd is fresh, leave it on the kitchen counter for 2-3 hours to sour naturally.
- 2Continuous stirring until the first boil is the most important step to prevent the kadhi from curdling or splitting.
- 3Marwari kadhi is characteristically thin. If it becomes too thick upon simmering, you can adjust the consistency by adding a little hot water.
- 4Do not cover the pot completely while simmering, as the kadhi can boil over easily. Leave the lid slightly ajar.
- 5For a gluten-free version, ensure your asafoetida (hing) is pure and not compounded with wheat flour.
- 6The flavor of the kadhi deepens as it rests. It often tastes even better the next day.
Adapt it for your goals.
With Dumplings
Add besan pakodis (gram flour fritters) to the simmering kadhi in the last 5-7 minutes of cooking to make 'Pakodi Kadhi'.
With VegetablesWith Vegetables
You can add boiled vegetables like diced potatoes, peas, or carrots to make the kadhi more wholesome.
Garlic FlavorGarlic Flavor
For a pungent twist, add 2-3 cloves of finely chopped garlic to the tempering along with the ginger.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of garam masala at the end for extra heat and flavor.
Why this is on our healthy list.
Promotes Gut Health
The curd used in kadhi is a natural probiotic, which helps in maintaining a healthy gut microbiome, improving digestion, and preventing stomach ailments.
Good Source of Protein
Both besan (gram flour) and curd are excellent sources of protein, making this dish beneficial for muscle repair, growth, and overall body function.
Boosts Immunity
Spices like turmeric, ginger, and cumin have anti-inflammatory and antioxidant properties that help strengthen the immune system and fight off infections.
Light and Hydrating
With its high water content and thin consistency, Marwari kadhi is light on the stomach, easy to digest, and helps in keeping the body hydrated.
Frequently asked questions
Kadhi usually curdles for two main reasons: not stirring it continuously until it comes to a boil, or adding salt before it boils. The constant motion and gradual heating help stabilize the yogurt proteins.