Recipe – Chilli Kadhi / Rajasthani Kadhi

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Prep Time: 10 Minutes

Cook time: 15 minutes

Serves: 2


For the kadhi:

  • Curd: ¼ Cup
  • Water: ¾ Cup
  • Salt: 1 teaspoon or to taste
  • Chick Pea Flour (Besan): 1 Tablespoon
  • Turmeric Powder: ¼ Teaspoon
  • Cumin Powder: 1 Teaspoon
  • Hing (asafetida): 1 pinch
  • Oil: ½ Tablespoon
  • Ginger: 1 teaspoon, finely chopped
  • Green Chili: 1, cut into 2 pieces lengthwise
  • Mustard seeds: ½ Teaspoon

For the chilli:

  • Besan: ¼ cup
  • Water: 2 tablespoons or as required
  • Salt: ¼ teaspoon
  • Red chili powder: ¼ teaspoon
  • Cumin seeds: ¼ teaspoon


For the chilli:

  • In a small bowl mix all the chilli ingredients and whish well to make a thin paste.
  • Heat tawa and put 1 teaspoon from the batter and press it to make a small 1-inch diameter flat circle. Like this fill the tawa with as many circles you can make with using the batter.
  • Spread oil and cook for 2 minutes. Flip, spread and cook for another 2 minutes. Shallow fry until both sides and golden brown. Turn off the heat and take out the chilis in a plate.

For the kadhi:

  • In a bowl, add curd, besan and water. Whisk well, there should be no lumps. Keep aside.
  • Heat oil in a pan, add mustard seeds, when it splutters, add ginger, curry leaves, hing and green chili, stir for 30 seconds.
  • Add the curd mix, salt, turmeric powder, cumin powder and stir continuously till it starts to boil.
  • Cook it for another 2-3 minutes, then add the cooked chilis on the kadhi, mix and cover the pan. Turn off the heat.
  • Serve hot.



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