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Step 1
firstly, in a large bowl take 1½ cup curd, ¼ cup besan, ½ tsp chilli powder, ½ tsp turmeric and 1 tsp salt.
Step 2
whisk and mix well making sure there are no lumps.
Step 3
now add 4 cup water and mix well. keep aside.
Step 4
in a large kadai heat 2 tbsp ghee. add 1 tsp mustard, 1 tsp cumin, ½ tsp fennel, ¼ tsp methi, 1 bay leaf, 4 cloves, 2 pods cardamom, few curry leaves and pinch hing.
Step 5
also add 2 chilli, 1 inch ginger and saute well.
Step 6
now pour in the prepared besan curd mixture and mix well.
Step 7
keep stirring until the mixture comes to a boil. the kadhi starts to thicken.
Step 8
boil for 30 minutes or until the flavours are well absorbed.
Step 9
to prepare the tempering heat 1 tbsp ghee. add ½ tsp mustard, ½ tsp cumin, 2 dried red chilli, ¼ tsp chilli powder and mix well without burning.
Step 10
pour the tempering over the kadhi. also, add 2 tbsp coriander and mix well.
Step 11
finally, enjoy Rajasthani Kadhi with jeera rice.