cook house keeper · delhi · Gram Flour · kadhi · lunch box · Uncategorized

Rajasthani Kadhi

Having grown up in Delhi, for the most part of my life, I have learnt to love the food of the region. To be honest, it did not start voluntarily, the climate, the availability played an important part… I remember when we first moved to Delhi, it was the height of summer, and our Cook-Housekeeper whom Mum had employed a couple of days before, came up to her and said “memsahab, itni garmi mein kya sabji banaoo; kuch theek se samaj nahi aa raha, main kya kehta hoon, Kadhi  banadoon? (Madam in this heat what vegetable do you want to cook, I cannot understand. What I may suggest is why not make Kadhi). To which my mom’s reaction was Kadhi?woh kya hota hai (Kadhi? what on earth is that?)..


Eventually, when Lunch was served, my expression as my mom say was worth seeing, I told her tumi amay besan khete diyecho (you have given me besan to eat!!!!!!), and having come from Kolkata and terribly missing Dimma’s cooking I was miserable.. Anyhow that was then, but as years passed by, Kadhi would go on to play an important part of my diet, from lunch boxes to college canteen eats and to be very honest over the years, Kadhi has gone on to hold a soft spot in my heart, for me it was familiarity bred fondness.. The best part of kadhi for me is the pakora (the gram flour fritters). Even now, when our cook housekeeper (the same one mum hired years ago) cooks kadhi, I sneek into the kitchen to steal a few of those fritters to which he reacts itne bade ho gaye babyji lekin pakore chori karna abhi tak nahi gaya (Even though you have grown up you have not stopped stealing pakoras)..

Here we are with the recipe :

For the kadhi:

  • 4and a half cups curds (dahi), beaten
  • 3 tbsp besan (Bengal gram flour)
  • 1/2 tsp turmeric powder (haldi)
  • Half a teaspoon of red chilly powder
  • salt to taste
kadhi mixture…

For the Pakora:

  • 1 and a half cup besan (Bengal gram flour)
  • 2 tbsp chopped coriander (dhania)
  • handful of Spinach chopped
  • pinch of  turmeric powder (haldi)
  • a pinch of baking soda
  • 1 tsp cumin seeds (jeera)
  • 2 green chillies, finely chopped
  • salt to taste
  • oil for deep-frying

For Tempering:

  • . (1/2″) stick cinnamon (dalchini)
  • 4-5 cloves (laung / lavang)
  • 4 whole dry  red chillies
  • 1 tsp fennel seeds (saunf)
  • 1 tsp coriander (dhania) seeds
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp fenugreek (methi) seeds
  • 2 tsp grated ginger (adrak)
  • 4 to 6 curry leaves (kadi patta)
  • 1 tsp chilli powder
  • 3 tbsp oil

How to:

We start with the pakoras. Mix all the ingredients together with some water.. Make sure that the batter is not too watery. Some what between a batter and a dough. Heat a deep kadhai or wok with oil and add spoon full of mixture into the oil and deep fry. When done set them aside on a kitchen towel and make sure you hide them before some one sneaks in. I had to hide mine from P..


Now for the kadhi, Mix all the ingredients together and set it aside. Then headt a deep kadhai or wok and throw in the spices for tempering, but be gentle and make sure you do not burn them. Once they start to give out flavours and the spices crackle up, you know the tempering is done.


Now add the kadhi mixture and mix it well, or you could pour the tempering over the kadhi mix and then take it back on the flame, this way the tempering does not burn or over cook.. (I do it this way) and then add the pakoras and simmer at medium heat for about 10-12 mins, if required add half a cup of water, if you find the kadhi drying up or too thick.. Finish it off with a garnish of coriander leaves and green chilly.

Kadhi simmering

For P and Me since we have both grown up in Delhi, Kadhi is always a reminder of childhood lunch boxes and trip down the memory lane…


4 thoughts on “Rajasthani Kadhi

  1. My mom used to prepare this and my behaviour remain undiluted..sneaking pakoras 🙂 That evening, you reminded me of my Mom, with a sense of novelty in your preparation..I simply loved it..( u would have guessed it, the way I gorged on the pakoras..:P)

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