Rajasthani Kadhi

    Kadhi is a spiced yogurt based sauce which is thickened with gram flour or besan... Kadhi has a cooling effect thats why its a most preffered currry during summers. The slight tangy taste of the kadhi just refreshes your pallette...
    Few days back i happened to visit a rajasthani neighbours house for lunch. They served this Rajasthani kadhi and i was just in love with it. I quite often prepare the Punjabi kadi which is loaded with Pakoras which take a bit of time to prepare it. Rajasthani Kadhi on the contrary is quite simple and easy to make and is just ready in minutes.

     The thinbg to be kept in mind is that the curd or yogurt used in any Kadhi should be lil sour... then only you can get a perfect Kadhi.
       Here is the recipe of the Rajasthani kadhi....

Ingredients:

For kadhi-

• 1 cup sour Yogurt or Curd
• 2 tbsp Gram flour/ Besan
• 1/2 tsp Turmeric powder
• Salt to taste
• 2 cups Water

For tempering:

• 2 tbsp Oil or Ghee/clarified butter
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Methi/fenugreek seeds
• 1 piece Tej patta
• 2 Dried Red chillies
• 1/4 tsp Red chilli powder
• 1 generous pinch of Asafoeitida/Hing

For garnish:

• Coriander leaves. 

Method:

1. In a deep bottom vessel  mix curd/yogurt, gram flour, salt, turmeric powder and water and mix well using a wire whisk or a hand blender. There should not be any lumps in the mix. 
2. Transfer the mix to a heavy bottom pan or kadai and turn on heat. On a high flame bring the kadhi to a boil. Once it boils    reduce the flame to low and keep boiling it for 10-15 mins. Keep stirring in intervals. The kadhi will start thickening. The consistency of the kadhi should neither thick nor too thin. 
3. Once the raw aroma of the besan disappears just taste the kadhi and adjust salt. Turn off the flame.
4. For the tempering- in a pan heat oil or ghee, add mustard seeds and cumin seeds and let it splutter. Add fenugreek/methi seeds, tej patta, hing and dried red chillies and cook for half a minute. Turn off the flame and add the red chilli powder. Pour the tempering over the hot kadhi and stir. Keep covered for 4-5 minutes.
5. Garnish with coriander leaves and enjoy the Rajasthani Kadhi with Steamed rice or Roties.