Rajasthani Kadhi

Spiced yoghurt curry with cumin, chilli & garlic

Rajasthani Kadhi

When a busy week begins and work is all encompassing my commute home is always about what I’ll be cooking for dinner. The idea of anything quick and simple is always a winner. When you do a mental check in your head and realise there really isn’t much else in the fridge apart from that big tub of yoghurt!

So I made Kadhi with rice, papad and pickle and was inundated by so many of you requesting the recipe. A spiced yoghurt curry with cumin, chilli and garlic. I have cooked this recipe for a Rajasthani kadhi for years after attending a wedding in Jaipur and tallying up notes on how the locals cook it in the north west of India. Every region will have a a distinct way of cooking kadhi. In my home in Mumbai (in Maharashtra) mum would make it similar to gujaratis (hailing from the west of India too) so it had a balance of sour and sweet flavours along side the spices. Some Rajasthani households steer away from using garlic while a few do. I prefer the flavour so have included it. A traditional ingredient thats common in most recipes is sweet neem leaves although those are tricky to find in the west! Rajasthani Kadhi is a staple in households along with piping hot rice, bati and lapsi.

You can also add pakoras/ bhajis and make it a little more hearty although even just with rice and papad its delicious!

Method

  1. In a mixing bowl add the greek yoghurt. Mix well with a whisk and add the chickpea flour a little at a time. Mix well making sure there are no lumps.

  2. Add the turmeric powder and whisk lightly followed by the water a little at a time. Set aside. In a blender/ wet grinder add the garlic cloves with a splash of water, grind to a smooth paste and set aside.

  3. In a heavy bottom non stick sauce pan heat the oil over a low flame. Add the asafoetida and cumin seeds and fry for 20-30 seconds.

    Rajasthani Kadhi (2)

  4. Add the dried chilli and garlic paste. Stir and fry for half a minute. Add the mild chilli powder and stir for a few seconds. At this stage add the yoghurt mix and stir well.

  5. Continue cooking over a low heat for 8-10 minutes. The kadhi will thicken as it cooks so keep stirring every few minutes. Season to taste and garnish with coriander. Serve with rice, papad and pickle.Rajasthani Kadhi (3)

    Note- As it cools it will get thicker so add a little more water if you prefer it slightly runny.

  • Rhea

    Recipe Video of Kadhi recipe :
    https://www.youtube.com/watch?v=mn7YXsMNOcI

  • Corinne Lebens

    I have a big tub of yogurt in my fridge… but it’s not Greek yogurt, it’s Indian style whole milk yogurt/dahi I picked up at the market. It’s nice and thick, and has nothing in it but milk products and some yogurt cultures. I’ve noticed you tend to call for Greek yogurt in your recipes. Can the whole milk dahi also be used to get delicious results, or do I need to use Greek yogurt when you specify it?

    • Maunika Gowardhan

      Whole milk yoghurt is great!

      • Corinne Lebens

        Okay, thank you! I will try it out with the Indian style whole milk yogurt. I thought maybe you like to use Greek yogurt in your recipes because it tends to have a thick consistency. Even some of the American or European style whole milk yogurts, at least what’s available in my area in the US, seem to be either quite runny, or have a lot of thickeners added. But, what is sold as Greek yogurt here varies widely and I have only seen a couple of brands that are the real strained Greek style yogurt. And the whole milk real strained Greek yogurt can be hard to get, sometimes there is only one brand!
        By the way, I left some other comments with questions on other recipes, but Disqus shows them as “removed.” I made the comments in relatively short succession, so my concern is that maybe they were mistaken for spam, perhaps by spam filters. I assure you that I am not a robot, and am not trying to advertise anything, just trying to improve my Indian cooking skills. I would like to repost my questions, if that’s okay. :)

  • Utsav Patel

    Maunika,I think you should try making Rajasthani kadhi with using ghee instead of oil

    • Maunika Gowardhan

      Its delicious and my fave way to cook kadhis and dal! Although as a website we try and showcase recipes based on readily available ingredients and good quality ghee isnt always widely available in stores in the US/ UK. Although there is also a recipe on the website to make your own ghee which is one that I use! http://maunikagowardhan.co.uk/cook-in-a-curry/how-to-make-ghee/

@cookinacurry

Close