Marwari Kadi

Marwari Kadi is a traditional Rajasthani dish cooked in a tangy yogurt-based gravy. This flavorful and hearty curry often includes a blend of spices and is typically served with steamed rice or roti.

Ingredients

1 cup yogurt (sour yogurt works best)

2 tablespoons besan (gram flour)

2 cups water

1/2 teaspoon turmeric powder

Salt to taste

A pinch of asafoetida (hing)

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

2-3 dried red chilies

1 sprig curry leaves

2 tablespoons ghee or vegetable oil

Procedure

1. In a mixing bowl, whisk the yogurt until smooth. Add besan (gram flour), turmeric powder, and salt. Mix well to form a lump-free paste.

2. Heat 2 tablespoons of ghee or oil in a large pot. Add cumin seeds, mustard seeds, dried red chilies, curry leaves, and a pinch of asafoetida. Let the spices sizzle and release their aroma.

3. Pour the yogurt mixture into the pot and stir continuously to avoid any lumps. Add water gradually while stirring to achieve a smooth consistency.

4. Allow the kadi to come to a gentle boil over medium heat. Stir occasionally to prevent the yogurt from curdling. Let it simmer for about 15-20 minutes, stirring occasionally

5. In a separate small pan, prepare the tempering (tadka). Heat ghee or oil and add mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and a pinch of asafoetida. Allow the spices to sizzle and release their flavors.

6. Pour the prepared tempering over the simmering kadi and give it a gentle stir.

7. Continue to simmer the kadi for another 5-10 minutes, allowing the flavors to blend together.

8. Taste and adjust the seasoning if needed. If the kadi is too thick, you can add a little more water to achieve the desired consistency.

9. Once the kadi is cooked and has a smooth consistency, remove it from heat.

10. Once the kadi is cooked and has a smooth consistency, remove it from heat.

11. Serve the Marwari Kadi hot with steamed rice or roti.