GMT: Rajasthani Kadhi
 
 
Indian gluten free side made with gram flour and yogurt.
Author:
Recipe type: Side
Cuisine: Indian
Serves: 2-3
Ingredients
  • 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
Instructions
  1. 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.
  2. While stirring, add the turmeric, salt and a little red pepper powder. Continue to stir and bring to a boil. Let simmer.
  3. Separately, in a small little pan (for the tadka/tempering) heat the ghee/clarified butter.
  4. 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.
  5. Add the tempered spices to the yogurt-water-gram flour mixture. Garnish with chopped cilantro leaves.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/09/30/gmt-rajasthani-kadhi/