Indian Rajasthani Kadhi Recipe

Yogurt: A dairy product that forms the base of the kadhi, providing a tangy flavor.

Gram flour: Also known as besan, it thickens the kadhi and adds a nutty taste.

Turmeric powder: Adds a warm, earthy flavor and a vibrant yellow color.

Red chili powder: Provides heat and a deep red color to the dish.

Salt: Enhances the overall flavor of the kadhi.

Water: Used to adjust the consistency of the kadhi.

Ghee: Clarified butter used for tempering, adding a rich taste.

Cumin seeds: Adds a warm, nutty flavor to the tempering.

Mustard seeds: Provides a pungent, slightly spicy flavor when tempered.

Asafoetida: A strong, pungent spice used in small quantities for its unique flavor.

Dried red chilies: Adds heat and a smoky flavor to the tempering.

Curry leaves: Aromatic leaves that add a distinctive flavor to the dish.

When preparing the yogurt mixture, ensure that you whisk it thoroughly with the gram flour to avoid any lumps. This step is crucial for achieving a smooth and creamy kadhi. Additionally, when adding the tempering to the simmering kadhi, make sure the ghee is hot enough to allow the cumin seeds, mustard seeds, and asafoetida to release their full flavors, enhancing the overall taste of the dish.

• yogurt - Substitute with buttermilk: Buttermilk has a similar tangy flavor and consistency, making it a good alternative.

• gram flour (besan) - Substitute with chickpea flour: Chickpea flour is essentially the same as gram flour and can be used interchangeably.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper has a similar heat level and can be used as a direct substitute.

• ghee - Substitute with clarified butter: Clarified butter has a similar texture and flavor profile, making it a suitable alternative.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used in place of cumin seeds.

• mustard seeds - Substitute with yellow mustard seeds: Yellow mustard seeds have a milder flavor but can be used as a substitute.

• asafoetida (hing) - Substitute with garlic powder: Garlic powder can mimic the pungent flavor of asafoetida.

• dried red chilies - Substitute with crushed red pepper flakes: Crushed red pepper flakes provide a similar heat and can be used as a substitute.

• curry leaves - Substitute with bay leaves: Bay leaves can provide a similar aromatic quality, though the flavor will be slightly different.

• Allow the kadhi to cool completely before storing. This helps prevent condensation, which can make the dish watery and affect its texture.
• Transfer the cooled kadhi into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.
• Store the container in the refrigerator if you plan to consume the kadhi within 2-3 days. The cool temperature will keep it fresh and flavorful.
• For longer storage, consider freezing the kadhi. Pour the kadhi into a freezer-safe container, leaving some space at the top to allow for expansion as it freezes.
• Label the container with the date of preparation to keep track of its freshness. Frozen kadhi can be stored for up to 1-2 months.
• When ready to use, thaw the kadhi in the refrigerator overnight. This gradual thawing helps maintain its texture and flavor.
• Reheat the kadhi gently on the stovetop over low to medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the yogurt to curdle.
• If the kadhi appears too thick after reheating, add a splash of water or buttermilk to achieve the desired consistency.
• Taste and adjust the seasoning if necessary, as flavors can sometimes mellow during storage.
• Serve the reheated kadhi hot, garnished with fresh coriander leaves or additional curry leaves for an extra burst of flavor.

• Stovetop Method: Pour the kadhi into a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating and to prevent sticking. Add a splash of water if the kadhi has thickened too much. Heat until it reaches your desired temperature.

• Microwave Method: Transfer the kadhi to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• Double Boiler Method: Place the kadhi in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the kadhi is heated through. This method helps in preventing the kadhi from sticking or burning.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the kadhi to an oven-safe dish and cover with foil. Heat for about 15-20 minutes, stirring halfway through, until it is warmed evenly.

• Slow Cooker Method: Pour the kadhi into a slow cooker and set it on the low setting. Heat for 1-2 hours, stirring occasionally, until it reaches the desired temperature. This method is great for keeping the kadhi warm for an extended period.

• Steam Method: Place the kadhi in a heatproof bowl and set it in a steamer basket. Steam over boiling water for about 10-15 minutes, stirring occasionally, until heated through. This method helps retain the kadhi's moisture and texture.

• Mixing bowl: Use this to whisk together the yogurt, gram flour, turmeric powder, red chili powder, and salt.

• Whisk: Essential for mixing the yogurt and gram flour mixture smoothly without lumps.

• Saucepan: Heat the yogurt mixture in this to cook the kadhi.

• Stirring spoon: Use this to stir the kadhi continuously to avoid lumps and ensure even cooking.

• Measuring cups: Accurate measurement of yogurt and water is crucial for the right consistency.

• Measuring spoons: For precise measurement of spices like turmeric powder, red chili powder, and salt.

• Small pan: Perfect for heating ghee and preparing the tempering.

• Spatula: Handy for mixing the tempering into the kadhi.

• Ladle: Ideal for serving the hot kadhi with steamed rice or roti.

Prep ingredients in advance: Measure and mix yogurt, gram flour, and spices ahead of time to streamline the cooking process.

Use a whisk: A whisk helps to quickly create a smooth batter without lumps, saving time on stirring.

Simmer on low heat: Once the yogurt mixture is boiling, reduce the heat to low and let it simmer. This requires less frequent stirring.

Prepare tempering while simmering: While the kadhi is simmering, prepare the tempering (ghee, cumin seeds, mustard seeds, etc.) to save time.

Use a non-stick pan: This prevents the kadhi from sticking and burning, reducing the need for constant attention.