Rajasthani cuisine is known for its rich flavors, traditional spices, and comforting dishesand Rajasthani kadhi is one of its most beloved delicacies. This thick, creamy, and flavorful dish is not just a meal; it’s an experience that tantalizes the taste buds.

While Card is made in many Indian households, getting the perfect consistency and taste is where most people struggle. If your Kadhi is too runny, curdles, or lacks depth in flavorthen this step-by-step recipe will ensure you never go wrong again!

Let’s dive into the Best Rajasthani Kadhi Recipe that is easy to make, rich in texture, and packed with authentic flavors.

Ingredients – What You Need for the Perfect Kadhi

For the Kadhi Base:

1 cup gram flour (besan)
1 cup thick curd (yogurt)
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste

For the Tempering (Tadka):

½ teaspoon fenugreek seeds (methi dana)
½ teaspoon mustard seeds (rai)
2 tablespoons oil or ghee
1 pinch asafoetida (hing)
Curry leaves (8-10 leaves)
2-3 dried red chilies
Finely chopped coriander leaves (for garnish)

Step-by-Step Method To Make Rajasthani Kadhi

Step 1: Prepare the Kadhi Mixture

1⃣ In a mixer grinder or bowlwhisk together curd and gram flour (besan) until it forms a smooth, lump-free mixture.
2⃣ Add turmeric powder, red chili powder, and 3 cups of water to the mixture. Blend well and set aside.

Step 2: Prepare the Tempering (Tadka)

1⃣ Heat 2 tablespoons of oil or ghee in a heavy-bottomed pan.
2⃣ Add fenugreek seeds (methi), mustard seeds (rai), and a pinch of asafoetida (hing). Let them splutter.
3⃣ Add curry leaves and dried red chiliesand sauté for a few seconds until aromatic.

Step 3: Cooking the Kadhi

1⃣ Slowly pour the gram flour-curd mixture into the pan while stirring continuously.
2⃣ Cook the Kadhi on low flame for 30 minutesstirring occasionally to prevent it from sticking to the bottom.
3⃣ As the Kadhi thickens, check for consistency. If it becomes too thick, add a little water and adjust accordingly.

Step 4: Final Touch – Adding Salt & Garnishing

1⃣ Add salt to tastebut remember—always add salt at the end to prevent curdling.
2⃣ Garnish with freshly chopped coriander leaves for added flavor.

Serving Suggestions – How to Enjoy Rajasthani Kadhi

Serve hot with steamed basmati rice or Jeera Rice for a traditional experience.
Pair with Bajra Roti or Garlic Naan for an authentic Rajasthani meal.
Add a spicy red chili tadka on top for an extra kick of flavor.

Pro Tips for the best Rajasthani Kadhi

Whisk curd and gram flour thoroughly to avoid lumps.
Always cook Kadhi on low flame for a creamy texture and enhanced flavors.
Stir continuously after adding the Kadhi mixture to prevent curdling or sticking.
Use mustard oil or ghee for an authentic taste.
Adding salt at the end prevents the curd from breaking.