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.

Yogurt Curry (rajasthani Kadhi)

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

  1. In a bowl, whisk together yogurt, chickpea flour, turmeric powder, and water until smooth.
  2. 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.
  3. Pour the yogurt mixture into the pan and stir continuously to avoid lumps.
  4. Add curry leaves and salt. Let the curry simmer on low heat for 20-25 minutes, stirring occasionally.
  5. 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