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A light and tangy yogurt-based curry from Rajasthan, made with chickpea flour and a flavorful tempering of aromatic spices. This comforting dish is quick to make and pairs perfectly with steamed rice or bajra roti.
For 4 servings
Prepare the Kadhi Batter
Cook the Kadhi
Prepare the Tempering (Tadka)
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A light and tangy yogurt-based curry from Rajasthan, made with chickpea flour and a flavorful tempering of aromatic spices. This comforting dish is quick to make and pairs perfectly with steamed rice or bajra roti.
This rajasthani recipe takes 35 minutes to prepare and yields 4 servings. At 154.09 calories per serving with 5.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve
Add fried besan dumplings (pakodis) to the simmering kadhi during the last 5 minutes of cooking. Let them soak up the flavors before serving.
For a pungent flavor, add 2-3 cloves of finely chopped garlic to the tempering after the cumin seeds and sauté until golden.
Increase the red chili powder to 1 tsp or add 1-2 slit green chilies to the kadhi while it simmers for extra heat.
The curd (yogurt) base is rich in probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Both besan (chickpea flour) and curd contribute to the protein content, making it a nutritious option for vegetarians to support muscle maintenance and satiety.
Spices like hing (asafoetida), ginger, and cumin seeds are traditionally used in Ayurveda to improve digestion, reduce bloating, and alleviate gas.
The key is to whisk the curd and besan mixture until perfectly smooth before heating. Then, stir it continuously on medium heat until it comes to a full boil. Do not stop stirring during this initial phase.
Yes, you can substitute the curd with a plant-based yogurt (like cashew or peanut yogurt) and use a neutral oil instead of ghee for the tempering. Ensure the plant-based yogurt is unsweetened and slightly sour for the best flavor.
Yes, it's a relatively healthy dish. It's a good source of probiotics from the curd, which aids digestion and gut health. The besan (chickpea flour) provides protein and fiber. It's also light and low in calories compared to many cream-based curries.
One serving (approximately 1 cup or 300g) contains around 150-180 calories, depending on the fat content of the curd and the amount of ghee used.
Rajasthani Kadhi is typically thinner, lighter, and quicker to make, often without any pakoras (fritters). Punjabi Kadhi is thicker, richer, and almost always includes deep-fried besan pakoras. The spice profile can also differ slightly.