Rajasthani Kadhi is normally without pakoras(fried gram flour dumplings). If you add Pakoras the Kadhi becomes thick. You can have this with both Rotis or any rice preparation.
INGREDIENTS for Rajasthani Kadhi
|Turmeric Powder||2-3||gms||Bay Leaf(small)||1||gms.|
|Fenugreek Seeds||2-3||gms||Coriander leaves||4-5||stems|
|Red Chily Powder||2-3||gms||Whole Red Chilly||2||nos|
|Mustard Seeds||2-3||gms||Salt||to taste||–|
|Cumin Seeds||2-3||gms.||Grated Ginger||2-3||gms|
Beat the curds along with besan with a blender or in a mixer grinder to a smooth slurry.
Add 500 ml. of water along with salt and turmeric powder and mix well. Cook on low flame for 5-6 mins.
Switch off the flame when the required consistency is achieved.
Keep aside covered.
Heat 40 gms. of oil in a Kadai on a medium flame. Add Mustard and Fenugreek seeds. When they start crackling,
add whole chili, bay leaf, and cumin seeds. After a couple of minutes, switch off the flame and add red chilly powder, mix and pour over the curd mix that you have kept aside.
Cover it immediately so that all the aroma of tempering is absorbed.
Garnish with chopped coriander leaves and serve.