Rajasthani Pyaz Ki Kadhi is an easy to make dish which goes very well with any Indian bread or steamed rice and can be prepared in a jiffy. Here is how to make it.
Kadhi has always been my favourite comfort food. Besan mixed with curd and other spices and herbs is just something I can’t get over.
The flavour of Rajasthani Pyaz Ki Kadhi is just spot on and this has now become a regular part of our meals as it can be served with both Bajre ki Roti and some plain rice.
Rajasthani Pyaz Ki Kadhi is very easy to prepare and can be ready in no time.
It is healthy, flavourful and filling too. This Indian Rajasthani recipe is regular in my home and I make sure to dish it out very often.
All you have to do to make this Kadhi is to whisk besan and sour curd with water and then pour it in a tempering of mustard seeds, fenugreek seeds, cumin seeds, curry leaves, hing and dry red chillies.
The kadhi is left to simmer for 20-25 minutes until it thickens and the besan is perfectly cooked.
If you have some unexpected guests over, serve this along with some quick Dhuli Moong Dal ki Khichdi and you have a healthy meal in a matter of minutes.
If you are a Kadhi fan like me, why not try this Mango Kadhi recipe for the coming summer? Here is how to make Rajasthani Pyaz Ki Kadhi.
Rajasthani Pyaz ki Kadhi Recipe
Rajasthani Pyaz Ki Kadhi is an easy to make dish which goes very well with any Indian bread or steamed rice and can be prepared in a jiffy.
- 1 cup Sour Curd
- 2 tbsp Besan
- 2 tsp Vegetable Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Hing
- 1/4 tsp Fenugreek Seeds
- 1 cup Spring Onion Greens Chopped
- 1 tsp Green Chilli Chopped
- Salt to taste
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 2 tbsp Fresh Coriander Chopped
Whisk curd until it is smooth.
Add besan and mix well to make a lump free batter.
Add 3 cups of water in the mixture and mix well.
Keep the mixture aside.
Heat oil in a pan.
Once the oil is hot, add mustard seeds, zeera, hing and methi dana and let them crackle for a few seconds.
Add hara pyaz and green chilli and cook for a minute.
Add the curd mixture along with salt, turmeric powder and red chilli powder.
Cook the kadhi for 10-12 minutes until besan cooks nicely and the kadhi is thickened.
Add fresh coriander.
Serve the kadhi with Bajre ki roti or steamed rice.
You can use garlic greens in place of onion greens in this recipe.
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