Rajasthani Kadhi Pakodi Yellow Sour Yogurt Curry

Method

1. 1

   Make and fry pakodi: Mix gram flour, chopped onion, baking soda and salt with enough water for thick batter. Fry tablespoon-sized portions in hot oil until golden. Drain and keep aside.

2. 2

   Make the kadhi base: Whisk sour yogurt smooth. Add gram flour — whisk until no lumps. Add 5 cups water while whisking. Add turmeric and salt. The Rajasthani kadhi base uses proportionally more water — the thinness is characteristic.

3. 3

   Cook the kadhi: Pour into a heavy pot on medium heat. Stir continuously as it heats. Once boiling, reduce to medium-low. Cook stirring every 2 minutes for 18 to 20 minutes until the gram flour is fully cooked. Add sugar. The kadhi will be noticeably thin.

4. 4

   Add pakodi: Add fried pakodi. Cook 5 more minutes.

5. 5

   Make the Rajasthani tempering: Heat 2 tbsp ghee until very hot. Add mustard seeds — pop. Add cumin and fenugreek seeds — the fenugreek is prominent in Rajasthani kadhi, more than other versions. Add curry leaves, asafoetida and dried red chilli. Add ginger paste — stir 30 seconds. Add red chilli powder — stir 10 seconds on low.

6. 6

   Pour tempering into kadhi: Pour into the simmering kadhi. Stir well.

7. 7

   Simmer 5 more minutes.

8. 8

   The Rajasthani character: Taste — the kadhi should be noticeably more sour than other versions, thin in consistency, yellow from turmeric and have a slight bitterness from the fenugreek seeds. These are the specific characteristics.

9. 9

   Adjust sourness: If the yogurt was not sour enough, add 1 tsp lemon juice to increase sourness.

10. 10

    Serve over rice: Pour generously over steamed rice. The thin kadhi soaks into every grain of rice.

11. 11

    Note: Rajasthani Kadhi is the most important everyday preparation of Rajasthan — eaten for lunch almost daily in traditional households. The Rajasthani version is specifically characterised by its thinness (more water than other versions), its sourness (very sour yogurt is used) and the prominent use of fenugreek seeds in the tempering. Made across the state from desert communities to urban Jaipur, the kadhi recipe varies only slightly from district to district.