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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
Prepare the Kadhi Base
Cook the Kadhi
Prepare the Tempering (Tadka)
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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.
This rajasthani recipe takes 35 minutes to prepare and yields 4 servings. At 155.17 calories per serving with 5.34g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve
Add besan pakodis (gram flour fritters) to the simmering kadhi in the last 5-7 minutes of cooking to make 'Pakodi Kadhi'.
You can add boiled vegetables like diced potatoes, peas, or carrots to make the kadhi more wholesome.
For a pungent twist, add 2-3 cloves of finely chopped garlic to the tempering along with the ginger.
Increase the number of green chilies or add a pinch of garam masala at the end for extra heat and flavor.
The curd used in kadhi is a natural probiotic, which helps in maintaining a healthy gut microbiome, improving digestion, and preventing stomach ailments.
Both besan (gram flour) and curd are excellent sources of protein, making this dish beneficial for muscle repair, growth, and overall body function.
Spices like turmeric, ginger, and cumin have anti-inflammatory and antioxidant properties that help strengthen the immune system and fight off infections.
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.
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.
Marwari Kadhi is typically thinner in consistency, does not traditionally contain pakoras (fritters), and has a distinct tempering with fenugreek seeds and hing. Punjabi Kadhi is thicker, creamier, and almost always served with besan pakoras.
Yes, it is considered a very healthy and light dish. It's rich in probiotics from curd which aids digestion, and provides protein from both curd and besan. The spices used also have various health benefits.
A single serving (approx. 1 cup) of Marwari Kadhi contains around 150-180 calories, depending on the fat content of the curd and the amount of ghee used.
Yes, you can make a vegan version by substituting the dairy curd with a plant-based yogurt (like cashew or peanut curd) and using a neutral oil instead of ghee for the tempering.
If your kadhi base has lumps, you can either pass it through a fine-mesh sieve before cooking or use an immersion blender to smooth it out in the pot before you start heating it.