Rajasthani Kadhi – Spiced Yogurt curry with tempered garlic and chilli

This Rajasthani Kadhi recipe will come to your rescue when you are looking for a quick fix and don’t have vegetables or meat to work with. A warming yogurt curry spiced with tempered chilli and garlic is the perfect accompaniment to hot rice and cumin papads/poppadams.

This Rajasthani kadhi recipe is a staple in the north western Indian state of Rajasthan. But all over India, you will find variations of this humble dish. In Gujarat, the kadhi is sweet and spicy. Some of the versions will not use garlic as root vegetables are not consumed. In Maharashtra, the kadhi is All you need is yogurt and some spices such as chilli, garlic and ginger.

Throw in some pakoras and this dish gets transformed into the Punjabi Kadhi Pakora which is such a hearty dish. This dish is truly one of those versatile dishes and every region in India has made it its own!

I tend to make this kadhi when I’ve got nothing much left over in my fridge but a lonely tub of yogurt! Just a few ingredients go into making the kadhi and it will transform an otherwise dull dinner menu into something very delicious but warming! Try it and let me know how you find it.

Print Recipe

Rajasthani Kadhi

Spiced Yogurt curry with tempered chilli and garlic

Course

Main Dish

Cuisine

Indian

Prep Time

5 mins

Cook Time

20 mins

Servings

people

Ingredients

• 250 gms yogurt - greek or naturla
• 2-3 heaped tablespoons gramflour/ chickpea flour / besan
• 1 tsp turmeric powder
• 500 ml water
• 3 tsp vegetable oil
• 1/2 tsp asafoetida or hing
• 4-5 curry leaves optional
• 2-3 dried red chillies
• 2 tsp cumin seeds
• 3 cloves galirc chopped finely
• 1/2 inch Ginger chopped finely
• Salt to taste
• 1/2 tsp sugar optional

Course Main Dish Cuisine Indian Prep Time 5 mins Cook Time 20 mins Servings people Ingredients 250 gms yogurt - greek or naturla 2-3 heaped tablespoons gramflour/ chickpea flour / besan 1 tsp turmeric powder 500 ml water 3 tsp vegetable oil 1/2 tsp asafoetida or hing 4-5 curry leaves optional 2-3 dried red chillies 2 tsp cumin seeds 3 cloves galirc chopped finely 1/2 inch Ginger chopped finely Salt to taste 1/2 tsp sugar optional

Recipe Notes

1. Add the yogurt to a large mixing bowl. Mix the yogurt well by using a whisk. Add the gramflour and mix well, make sure there are no lumps.
2. Now add in the turmeric and mix well. Pour in water little by little. Set the yogurt gramflour mixture aside.
3. Heat oil in a deep bottomed pan on medium heat. When the oil is hot, add cumin seeds and roast for a minute.
4. Now add asafoetida, dried red chilli, chopped ginger and garlic and fry all of these for a minute or so. You may also throw in some curry leaves.
5. Now top in the yogurt mixture into the tempered spices. Bring everything together and bring the curry to boil. 
6. Season with salt and optionally add some sugar to balance out the flavours.
7. The kadhi will thicken because of the gramflour. Add water to the kadhi based on how thick or runny you'd like the curry to be. 
8. Serve kadhi with hot rice and papad.

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