Authentic Rajasthani Kadhi Recipe – No Pakora, No Onion, Just Pure Flavor!

Looking for a comforting, tangy, and spicy Indian curry that’s simple yet deeply satisfying? Try this Rajasthani-style Kadhi — a light, flavorful yogurt-based curry made without onion or pakoras. It’s perfect with steamed rice or jeera rice and takes just 30–35 minutes from start to finish.

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📝 Ingredients

For the Kadhi mixture:

• 4 tbsp besan (gram flour), sifted
• 1.5 cups curd (yogurt), whisked and strained
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• A pinch of asafoetida (hing)
• 1 liter water (adjust consistency later)

For the tadka (tempering):

• 2 tbsp ghee
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds (slightly crushed)
• 1/2 tsp mustard seeds (optional)
• 2 cloves
• 1 bay leaf
• 5–6 whole black peppercorns
• 1–2 green chilies, slit
• 1 tsp fenugreek seeds (add later)
• 1.5-inch ginger, finely chopped
• 10–12 curry leaves

Final tempering (optional but flavorful):

• 1 tbsp ghee
• 1/4 tsp cumin seeds
• 1/2 tsp Kashmiri red chili powder
• 1 dry red chili
• A pinch of hing

To finish:

• 1 tsp kasuri methi (dry fenugreek leaves)
• Chopped coriander for garnish

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🍳 How to Make Rajasthani Kadhi

Step 1: Prepare the Kadhi base

1. In a mixing bowl, combine besan and strained curd.
2. Add turmeric, red chili powder, hing, and salt. Mix well to ensure no lumps.
3. Gradually add water while stirring continuously. Set aside.

Step 2: Make the Tadka

1. Heat ghee in a heavy-bottomed pan.
2. Add cumin seeds, coriander seeds, mustard seeds, cloves, bay leaf, and peppercorns. Let them crackle.
3. Add green chilies, curry leaves, and chopped ginger.
4. Now add fenugreek seeds (methi dana) — timing is important here. Do not add them too early, or they’ll turn bitter.

Step 3: Cook the Kadhi

1. Pour the prepared besan-curd mix into the pan. Stir well.
2. Cook on high flame until it comes to a boil (about 5 minutes), then reduce to medium.
3. Let it simmer for 25–30 minutes, stirring occasionally to avoid lumps.
4. Scrape the sides of the pan and mix in the thickened edges for maximum flavor.
5. As it cooks, it will reduce in volume and thicken naturally.

Step 4: Finish and Temper Again (Optional)

1. Once the kadhi thickens (about half of its original volume), turn off the heat.
2. Remove whole spices if desired.
3. Add kasuri methi and coriander leaves.
4. Optional: Add a second tadka with ghee, cumin, Kashmiri chili, dry red chili, and hing. Pour this over the kadhi just before serving.

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🍽️ Serving Suggestion

Serve this tangy Rajasthani Kadhi hot with steamed basmati rice, jeera rice, or even millet roti (bajra roti) for a wholesome, traditional meal. Great for lunch or dinner!

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🔥 Tips & Variations

• Use full-fat curd for the best taste.
• Always strain curd and besan to avoid lumps.
• If kadhi thickens after cooling, simply add hot water and reheat.

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