Yogurt Curry (rajasthani Kadhi)
Yogurt Curry, also known as Rajasthani Kadhi, is a traditional North Indian dish that is creamy, tangy, and full of flavor. This dish is perfect for a comforting meal and pairs well with steamed rice or roti.
Ingredients
- 2 cups yogurt
- 1/4 cup chickpea flour (besan)
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 2-3 dried red chilies
- 1 inch ginger, grated
- 1/2 tsp asafoetida (hing)
- 1 tbsp ghee (clarified butter)
- 10-12 curry leaves
- 2 cups water
- Salt to taste
Instructions
- In a bowl, whisk together yogurt, chickpea flour, turmeric powder, and water until smooth.
- Heat ghee in a pan and add cumin seeds, fenugreek seeds, dried red chilies, grated ginger, and asafoetida. Sauté until the spices release their aroma.
- Pour the yogurt mixture into the pan and stir continuously to avoid lumps.
- Add curry leaves and salt. Let the curry simmer on low heat for 20-25 minutes, stirring occasionally.
- Once the curry thickens, remove from heat and serve hot with steamed rice or roti.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 12g
- Protein
- 8g
- Fat
- 7g
Supplies
Whisk Pan Spatula
Tools
Stovetop
Serving suggestions
Serving Suggestions: Garnish with fresh cilantro and serve with steamed rice or roti.
Tips & tricks
Tips: Be sure to continuously stir the curry while it simmers to prevent it from sticking to the bottom of the pan.
Cost
$8