Rajasthani Kadhi
This comforting Rajasthani kadhi is tangy, silky, and gently spiced, made without pakoras in the traditional style. Gram flour and yogurt cook into a light gravy that tastes wonderful with steamed rice or bajra roti.
For 4 servings
- mix · ~5 min
Whisk the kadhi base.
1.Add yogurt and chickpea flour to a bowl and whisk until smooth.2.Pour in water little by little and keep whisking so no lumps remain.3.Mix in turmeric powder, red chili powder, coriander powder, salt, grated ginger, and green chili.TIPA smooth batter gives kadhi its silky texture, so break every lump before it goes on the heat. - temper · ~2 min
Make the tempering.
1.Heat ghee in a deep pan over medium heat.2.Add cumin seeds, mustard seeds, and fenugreek seeds.3.Let them crackle for a few seconds, then add asafoetida and dried red chili.TIPKeep the heat moderate so the fenugreek does not turn bitter. - boil · ~10 min
Cook the kadhi.
Pour the yogurt mixture into the pan and stir continuously until it comes to a gentle boil. This keeps the yogurt from splitting and helps the gram flour cook evenly.
- simmer · ~20 min
Simmer until lightly thickened.
Lower the heat and simmer the kadhi for 18 to 20 minutes, stirring every few minutes. The raw taste of the chickpea flour should disappear and the gravy should look smooth and lightly thick.
TIPIf the kadhi thickens too much, add a splash of water and simmer for 1 to 2 minutes. - garnish
Garnish with cilantro.
- serve
Serve hot.
Serve the Rajasthani kadhi hot with steamed rice, bajra roti, or plain chapati.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use slightly sour yogurt for the characteristic Rajasthani tang; fresh sweet curd can taste flat here.
- 2Whisk the besan and yogurt completely smooth before heating, or tiny lumps will stay in the finished kadhi.
- 3Stir continuously until the first gentle boil; this is the key moment that helps the yogurt stay smooth instead of splitting.
- 4Keep the tempering on medium heat so the fenugreek seeds toast lightly without turning dark and bitter.
- 5Simmer until the raw besan smell is gone and the kadhi coats the back of a spoon lightly, not heavily.
- 6Kadhi thickens as it sits, so loosen leftovers with a little hot water and reheat gently while stirring.
- 7This dish tastes even better after a short rest of 10 to 15 minutes, which lets the spices settle into the yogurt base.
Adapt it for your goals.
Vegan
Use a tangy plant-based yogurt and oil instead of ghee for a dairy-free version with a similar tart, spiced profile.
low oilLow-oil
Reduce the ghee slightly and use a small nonstick pan for tempering if you want a lighter everyday kadhi.
jainJain
Skip ginger and asafoetida if needed, keeping the yogurt-besan base and whole-spice tempering for a simpler version.
spicierSpicier
Add an extra green chili or a little more red chili powder for a hotter kadhi that still keeps its tangy balance.
Why this is on our healthy list.
Protein From Besan and Yogurt
Chickpea flour and yogurt together add satisfying protein, making this light kadhi more filling than a plain broth.
Digestive Spices
Ginger, cumin, mustard, fenugreek, and asafoetida are traditional spices often used to make yogurt- and legume-based dishes feel easier to digest.
Lighter Comfort Dish
Because this Rajasthani kadhi is made without pakoras, it stays lighter while still feeling rich and warming.
Frequently asked questions
Usually the heat was too high or the mixture was not stirred enough at the start. Whisk the yogurt and besan very smooth, then stir continuously until it reaches a gentle boil.
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