Allergens in Rajasthani Kadhi: milk, mustard.
Ingredients
Quantities for 4.
- 4 tbsp, heaped Besan
- 800ml, sour Buttermilkday-old and tart is what you want; sweet buttermilk makes a flat kadhi
- 3 tbsp Ghee
- 1 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seedsjust a few seeds. More turns it bitter
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 3, broken Dried Red Chilli
- 2, slit Green Chilli
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 10 Curry Leavesoptional
- 2 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rajasthani kadhi is meant to be sharp, so the buttermilk has to be properly sour. Use cultured sour buttermilk, and push it further with lemon or amchur if yours is mild. Keep it refrigerated until it goes in.
- Whisk the besan into a little of the buttermilk first to make a lump-free slurry, then add the rest. Dumping besan into all the liquid guarantees lumps.
Method
- Whisk the besan, turmeric, chilli powder and salt into the buttermilk until completely smooth. Strain it if you can see any lumps.Ten seconds with a sieve now saves a lumpy kadhi later.
- Pour into a heavy pan and bring to a boil over medium heat, stirring constantly in one direction.Stop stirring before it boils and it will split into curds and whey.
- As soon as it boils, drop the heat to low and simmer 15 minutes, stirring every couple of minutes, until it thickens slightly and loses its raw besan smell.
- Add the slit green chillies and cook another 2 minutes.
- In a small pan heat the ghee, crackle the mustard seeds, then the cumin, then the fenugreek seeds for 10 seconds.
- Add the broken red chillies, curry leaves and hing, and pull off the heat the moment the chillies darken.Fenugreek and hing burn in seconds. Have the kadhi ready and waiting.
- Pour the tempering over the kadhi, cover for 2 minutes to trap the aroma, then stir through with the coriander leaves.
- Serve loose and pourable over steamed rice, or with bajre ki roti.
Storage
Keeps 3 days refrigerated and thickens as it sits. Reheat on low with a splash of water or buttermilk, stirring; a fresh tadka on top revives it.
Nutrition Good estimate
One serving of Rajasthani Kadhi (238 g) is about 235 calories, or 99 calories per 100 g.
Medium protein: 11 g a serving, 18% of the calories
| Per serving238 g | Per 100 g | |
|---|---|---|
| Calories | 235 kcal | 99 kcal |
| Protein | 10.7 g | 4 g |
| Carbohydrate | 20.2 g | 8 g |
| of which sugars | 12.6 g | 5 g |
| Fibre | 2.4 g | 1 g |
| Fat | 13.2 g | 6 g |
| of which saturated | 7.4 g | 3 g |
| of which unsaturated | 4.7 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Rajasthani recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.