A good part of my childhood was spent in Rajasthan. Two of my best friends are also from Rajasthan. One I met in school at Jodhpur and the other during college in Delhi. Luckily for me, both my friends’ mothers were amazing cooks and I was treated to amazing dishes every time I paid my friends a visit. Neela aunty’s Bhutte ki sabzi was one such recipe. This rajasthani kadhi was another.
Kadhi is a dish made from gram flour (besan) and sour curd/yogurt and actually originated in Rajasthan.Unlike punjabi kadhi, no pakodas (or gram flour fritters) are added to the rajasthani version of kadhi, making this recipe both light to eat and easy to make.
When I was a child, the only reason I was not fond of kadhi (the punjabi kind) was because- one, it used to be laden with pakodas, and two it was too thick. This recipe is neither. And that’s why when I first tried it, I fell in love with it.
I have shared this recipe before. Eons ago. When I had just started blogging. When I had just started cooking. My friend, the Pious Hippie, had sent it to me. This is her mother’s version of rajasthani kadhi that I have had at her house and requested her to send the recipe to me when I had just moved to the States and was learning to cook food for V.
Technically, there shouldn’t be any garlic in the recipe since people in Rajasthan do not cook with garlic and if you are a strict Jain, you can omit it. But my friend’s family eats garlic and hence makes it as such. She also adds kadi pata (curry leaves) and since I love kadi pata in all my dishes, no wonder I fell in love with this recipe.
And since its a rajasthani kadhi and Jain food isn’t cooked with onions, this kadhi recipe doesn’t have onions. That means no chopping. That means no tearing up. That means WINNER with a capital W in my books! As much as I don’t want to, somehow the blog has been getting neglected quite a bit off late. And I don’t know about you but I really don’t like it. I haven’t been able to reply to comments, or pay too much attention to what is going on with my other blogging friends. I tell myself I need to change that, but somehow I haven’t been managing things too well.
Garam Masala Tuesdays has mostly ensured that I show my face (through my words) on the blogosphere at least once a week. But last week’s absence proves thats not always the case. Last week though I was at The Wedding Filmers’ workshop, thanks to a free pass won in the giveaway hosted by The Unreal Bride.
Since today is GMT, my weekly dose of Indian to you guys, its only apt to share an insight into indian weddings showcased bollywood style. So before I leave you with the recipe, here’s the link to one of their videos and also a link to their facebook page to check more of their work out. You might just forget to check out the recipe after you see the video, but that’s ok! Unless you have already seen the video (which if you are Indian, then it must have been shared on your wall by one of your friends and there was no way you would have missed it), then you should just stick to checking the recipe out.
And, P.S: That intro song <3 <3
P.P.S: And this kadhi recipe <3 <3 <3
P.P.P.S: And also this interview happened with the SmartIndianWomen Blog
- 1 cup yogurt
- 1.5 tsp besan (gram flour)
- 1 glass of water
- Turmeric powder, a pinch (or more depending on how yellow you want it. I just add a pinch)
- Salt, to taste
- 1 tsp red chilli powder, plus more for garnishing at the end
- 1.5-2 tbsp ghee, clarified butter
- 1 tsp Mustard seeds
- pinch asafetida
- 1 tsp Cumin seeds
- 1 tsp Fenugreek seeds
- Few curry leaves/ kadi pata
- 1 big slice of ginger
- 2-3 green chillies
- 1-2 tbsp minced garlic (see post above)
- Cilantro leaves, for garnishing
- In a saucepan, whisk the yogurt. Add the gram flour and whisk it well. (The more gram flour you add, the thicker your kadhi will be, so if you like thicker kadi add more, my friend makes it thin and watery and I also like it like that). Add in the water, mix well. Put the pan on heat and bring the yogurt-gram flour-water mix to a boil stirring continuously.
- While stirring, add the turmeric, salt and a little red pepper powder. Continue to stir and bring to a boil. Let simmer.
- Separately, in a small little pan (for the tadka/tempering) heat the ghee/clarified butter.
- Once hot, add in the asafetida and mustard seeds. Let sizzle. Add in cumin seeds, fenugreek seeds, curry patta (curry leaves), ginger, green chillies garlic. Once the garlic is golden, add in some red chilli powder for some color and after few seconds take off heat.
- Add the tempered spices to the yogurt-water-gram flour mixture. Garnish with chopped cilantro leaves.