Wednesday, April 25, 2007

Rajasthani Kadhi

This is a simple and soulful dish. Back home we have it as a daily accompaniment with our dinner. Papa calls it Rajasthani soup and slurps it using his hands towards the end of the dinner to show how this delicacy should be actually enjoyed. I would not suggest you to engage in slurping but do give this a try.

You will need:
2 bowl of curd (soup bowl)
1 tbspoon chick pea flour (besan)
Salt to taste
1/3 tsp Turmeric

For tempering
Ghee 1/2 tbsp
Mustard seeds 1/2 tsp
Jeera/Cumin seeds 1/2 tsp
Heeng/Asfoetida one small pinch (optional)
Methi/Fenugreek seeds 1/4 tsp (optional)
A sprig of curry leaves (optional)
Corriander leaves

Now lets get set and go!


Whisk curd with chick pea flour , salt and turmeric. Whisk well so that the flour is blended smoothly and no lumps remain. That's easy and quick. And if the curd is too thick add a little water.

Heat ghee in a wok/deep pan. When it is hot pop in all seeds, asofoetida and curry leaves. Next add the whisked curd and keep stirring. It is important to keep stirring or else it will coagulate. Keep stirring on medium flame till it boils. Now stop stirring and let it simmer for 5-10 minutes. Add water so that the Kadhi is not thick. It must have a running consistency.

Top it with corriander leaves.

P.S Use discretion while cooking and enjoy and a nice Rajasthani Kadhi. This is supposed to have slightly sour taste, so it is even better if you have a little sour curd at hand.

1 comment:

Sandeepa said...

I love Kadhi but only tried the Pakodi wali Punjabi one. This will be tried soon

About the chutney:

You don't need the mixer. In India we do it with pineapple slices, just cut it into very small thin pieces.
Only difference is with crushed the process is faster, but with slices you have to simmer for long
But you have to slice them up pretty thin. Hope its easier next time. Also the canned slices are usually softer than the fresh ones.