Friday, March 8, 2013

Rajasthani kadhi

I got this book Rajasthani Cooking by Tarla Dalal last year from Gayathri.I didn;t get a chance to thank her sending it over.My Mango kulfis won me this award.Those kulfis like my DH said were my one of my most successful trials.And a super duper hit.

Today's recipe is a rajasthani kadhi out of that book.I have tried many of these recipes which do not need coconut or any grinding while i was in London(since i didn't have a mixie there).So this was one really easy curry that was a good accompaniment to rice and chapatis equally!

Kadhi is the northie cousin of the southie more kuzhambu.We make our more(buttermilk) kuzhambu/curry with a variety of soft vegetables like ashgourd, pumpkins,green mangoes and even ladyfingers, while the kadhi is made with pakodas.It is a simple yet tasty dish which suits well with plain steamed rice, jeera rice or even chapatis.

I served it with steamed rice and roasted potatoes for lunch and with chapatis for dinner.

You need

For the kadhi
Yogurt 2 cups
Besan/chickpea flour 1 cup
Chilli powder 1 tsp
Turmeric powder 1/2 tsp
Salt to taste
Hing/asoefetida a generous pinch

For the seasoning:
Oil 2 tsp
Coriander seeds 1/2 tsp
Jeera/cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Dried red chillies 2
Curry leaves a sprig

For the pakodas
Besan 2 tablespoon
Chopped coriander leaves 2 tablespoons
Green chillies 1/2 chopped finely
Turmeric powder 1/4 tp
Baking soda a pinch
Salt to taste
Water to mix
Oil to deep fry

  • Mix the ingredients for the kadhi in a bowl with a whisk so it stays lumpless.Set aside.
  • Heat this on a low/medium flame and keep whisking it until gets nice and thick and the raw besan smell goes away for about 7-10 minutes.Turn off the flame and let it cool.
  • Mix the ingredients for the pakodas, mix enough water so that it should just drop into the oil with a spoon.Not too runny not too thick.
  • Deep fry the pakodas and drain on a tissue paper.
  • Drop the pakodas into the kadhi.
  • Heat oil in a pan, add the seasoning and pour in over the kadhi.
  • Serve hot with rice and roasted potatoes.

The pakodas need to soak up the flavours of the kadhi so this tastes better after sometime of cooking.

Have fun enjoying Rajasthani food.

Sending this to ONLY cookbooks event at runner in the girl and Paris space 

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