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A tangy and spicy Rajasthani curry made from sun-dried corn and buttermilk papads (rabodi) simmered in a yogurt-based gravy. This rustic delicacy offers a unique texture and flavor, perfect with bajra roti.
For 4 servings
Prepare the Rabodi
Create the Yogurt Masala Base
Sauté Aromatics and Masala
A tangy and spicy Rajasthani curry made from sun-dried corn and buttermilk papads (rabodi) simmered in a yogurt-based gravy. This rustic delicacy offers a unique texture and flavor, perfect with bajra roti.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 194.42 calories per serving with 4.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Incorporate the Yogurt Mixture
Simmer the Curry
Garnish and Serve
For a richer, creamier gravy, add 1-2 tablespoons of fresh cream (malai) or cashew paste along with the water in the final simmering step.
To make a satvik or Jain-friendly version, simply omit the onion and ginger-garlic paste. The flavor will still be excellent due to the yogurt and spices.
Increase the number of green chilies or add a pinch of dried red chili flakes along with the cumin seeds for extra heat.
You can add boiled potato cubes or green peas to the curry along with the rabodi for added texture and nutrition.
The use of curd (yogurt) as the base for the gravy makes this dish rich in probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut health.
Rabodi is made from corn flour, which is a good source of dietary fiber. Fiber aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Both yogurt and corn contribute to the protein content of this dish, making it a satisfying meal that helps in muscle repair and overall body function.
The recipe includes spices like turmeric, ginger, and coriander, which are known for their anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Rabodi is a traditional Rajasthani sun-dried papad or nugget made from a fermented mixture of corn (makai) flour and buttermilk (chaas). It has a unique tangy taste and chewy texture.
Rabodi is commonly available in grocery stores across Rajasthan and in specialty Indian food stores in other regions. You can also easily find it online from various retailers.
To prevent curdling, ensure your yogurt is at room temperature and whisked well with the spices. Most importantly, reduce the stove heat to the lowest setting before adding the yogurt mixture and stir continuously until it comes to a gentle simmer.
Yes, it is moderately healthy. It's a good source of protein from yogurt and fiber from the corn-based rabodi. The use of ghee in moderation provides healthy fats, and the spices offer various health benefits. The yogurt also provides probiotics for gut health.
One serving of Rabodi ki Sabzi (approximately 1 cup or 275g) contains around 280-320 calories, depending on the amount of ghee and the fat content of the yogurt used.
Yes, you can make a vegan version by substituting ghee with a neutral oil like sunflower or canola oil, and using a thick, unsweetened plant-based yogurt like cashew or almond yogurt.
You can store leftover Rabodi ki Sabzi in an airtight container in the refrigerator for up to 2 days. The gravy will thicken upon cooling, so you may need to add a splash of water while reheating.
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