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The taste of Rajasthani onion kadhi is distinct and unique compared to traditional kadhi, making it a popular winter delight
Consuming kadhi in winter is an excellent choice to keep the body warm while indulging in a comforting meal. (Local18)
Winter is considered a rich season for culinary enthusiasts as it offers rich vegetables that can be turned into hearty, healthy and flavourful dishes. Rajasthani onion kadhi is one such dish, especially enjoyed in winter and loved by many.
Consuming kadhi in winter is an excellent choice to keep the body warm while indulging in a comforting meal. The taste of Rajasthani onion kadhi is distinct and unique compared to traditional kadhi, making it a popular winter delight. It is also known for its health benefits.
Recipe
Made with curd, gram flour, onion, and spices, this kadhi, when served with a tempering, is so delicious that diners can’t resist licking their fingers. Here’s the simplest recipe to make Rajasthani Onion Kadhi:
- To prepare this kadhi, you will need 1 cup of curd, 2 tablespoons of gram flour, 1 onion, 1/2 teaspoon of turmeric, a pinch of asafoetida, and 1 tablespoon of ghee. For the tempering, use cumin seeds, coriander seeds, curry leaves, whole red chillies, and ghee.
- Start by whisking the curd thoroughly and mixing it with gram flour, turmeric, red chilli powder, and water. This mixture forms the base of the kadhi and must be smooth and lump-free.
- In a pan, heat ghee and sauté mustard seeds, fenugreek seeds, asafoetida, and onions until the onions become soft. Then, add the curd and gram flour mixture, along with water and salt. Cook this on a low flame for about 15 minutes, stirring occasionally.
- For the tempering, heat ghee in a small pan and add cumin seeds, coriander seeds, curry leaves, and whole red chillies. Once aromatic, pour this tempering over the kadhi. Serve the Rajasthani onion kadhi hot with roti or rice for a hearty winter meal.
