Tangy yogurt and gram flour curry with small gram flour fritters (pakoda) simmered inside. Rajasthani kadhi is thicker, spicier and more intensely flavoured than other regional versions — a complete one-pot meal with rice.
Ingredients
For the kadhi:
1.5 cups yogurt — beaten smooth
3 tbsp gram flour (besan)
3.5 cups water
1/2 tsp turmeric
salt to taste
For the pakoda (fritters to go inside the kadhi):
1/2 cup gram flour (besan)
1/4 tsp red chilli powder
a pinch of baking soda
salt
water — enough to make thick batter
oil for frying the pakoda
For the tadka (tempering):
2 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida
10 curry leaves
2 dried red chilli
1 tsp ginger paste
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala
coriander leaves for garnish
Method
Make the pakoda batter: Mix 1/2 cup gram flour with red chilli powder, baking soda, salt and enough water to make a thick, dropping batter — it should fall from a spoon in one thick mass, not flow freely.
Fry the pakodas: Heat oil for deep frying in a small pan on medium. Drop small spoonfuls of batter (about 1 tsp each) into the hot oil. Fry 2 to 3 minutes until golden. Remove with a slotted spoon and drain on paper towels. Keep aside.
Make the kadhi mixture: In a large bowl whisk yogurt smooth. Add gram flour and whisk until no lumps. Add 3.5 cups water gradually, whisking. Add turmeric and salt. The kadhi mixture should be thin and completely lump-free — push through a strainer if needed.
Cook the kadhi: Pour the yogurt-gram flour mixture into a heavy pot on medium heat. Stir continuously as it heats — do not stop or lumps will form. Once it comes to a boil, it will froth slightly. Reduce heat to medium-low.
Simmer until cooked: Cook on medium-low stirring every 2 minutes for 15 minutes until the gram flour no longer tastes raw. The kadhi will thicken as it cooks.
Add the pakodas: Gently add the fried pakodas to the simmering kadhi. They will absorb the kadhi and soften. Cook 5 more minutes.
Make the tadka: Heat 2 tbsp ghee in a small pan until very hot. Add mustard seeds — wait for them to pop. Add cumin seeds, asafoetida, curry leaves and dried red chilli. Stir 15 seconds. Add ginger paste — stir 30 seconds. Add red chilli powder and coriander powder — stir 10 seconds on low heat.
Pour tadka into kadhi: Pour the entire hot ghee tadka over the simmering kadhi. It will sizzle dramatically. Stir gently to incorporate.
Add garam masala and check seasoning: Add garam masala. Taste the kadhi — it should be tangy, spiced, and the pakodas should have absorbed the flavour. Adjust salt.
Serve: Scatter coriander leaves on top. Serve hot with steamed rice. In Rajasthan, kadhi-chawal is a complete daily meal.
Note: Rajasthani kadhi is noticeably thicker, spicier and more intensely flavoured than the thin, sweet Gujarati kadhi or the mild Punjabi version. Each region of India has its own kadhi — the Rajasthani version reflects the local preference for strong spices and the use of dried chilli and whole spice tadka. Kadhi-chawal (kadhi with rice) is the most eaten combination across Rajasthan.