Assalamu alaikum! Welcome, everyone. Today, we’ll learn how to make Kadhi in Marwari style. This dish is a staple in Marwari cuisine and is loved by everyone in my family and friends. It is delicious, easy to prepare, and all the ingredients are usually available at home. Kadhi pairs perfectly with rice or whole wheat bread. Let’s dive into the step-by-step process.
- 1/4 cup gram flour (besan)
- 1 cup curd (preferably slightly sour)
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp salt
- 5 cups water
- 3 tbsp ghee (or oil)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4-5 cloves
- 8-10 black peppercorns
- 1/2 tsp fenugreek seeds
- 1 pinch asafoetida
- 2-3 dried red chilies
- 4-5 green chilies (slit)
- 1-inch piece of ginger (finely chopped)
- Fresh coriander leaves (chopped, for garnish)
Preparing the Kadhi Base
Mixing Besan and Curd:
- In a bowl, combine 1/4 cup of gram flour with 1 cup of curd. Whisk until smooth.
- Add red chili powder, turmeric powder, and salt. Mix well.
- Gradually add 5 cups of water while stirring continuously to avoid lumps.
Heating the Base:
- Transfer the mixture to a large pot.
- Cook over medium heat, stirring constantly to prevent the gram flour from settling at the bottom.
- Bring the mixture to a boil, then reduce to a simmer.
Preparing the Tadka (Tempering)
Initial Tadka Preparation:
- In a frying pan, heat 3 tablespoons of ghee or oil.
- Add mustard seeds, cumin seeds, cloves, black peppercorns, fenugreek seeds, and asafoetida. Sauté until fragrant.
Adding Aromatics:
- Add dried red chilies, slit green chilies, and chopped ginger to the pan.
- Sauté until the ginger is golden brown.
Combining Tadka with Kadhi:
- Carefully pour the prepared tadka into the simmering Kadhi.
- Stir well to incorporate the flavors.
Cooking the Kadhi
Simmering the Kadhi:
- Continue to cook the Kadhi on low heat for 30-45 minutes.
- Stir occasionally to prevent sticking and ensure even cooking.
- The Kadhi should thicken slightly and develop a rich, creamy texture.
Final Tadka and Garnish
Preparing Final Tadka:
- In a small pan, heat 2 tablespoons of ghee.
- Add mustard seeds, cumin seeds, and slit green chilies. Fry until the mustard seeds crackle.
- Pour this final tadka over the cooked Kadhi.
Garnishing:
- Garnish with freshly chopped coriander leaves.
- Optionally, add finely chopped mint leaves for an additional burst of flavor.
Serving Suggestions for Marwari
- With Rice: Serve the hot Marwari Kadhi over steamed rice for a classic combination.
- With Roti: Pair with whole wheat roti for a comforting meal.
- Accompaniments: Add a side of pickles or papad for extra crunch.
Tips for Perfect Kadhi
- Curd: Use slightly sour curd for a tangy flavor. If unavailable, you can use buttermilk.
- Gram Flour: Always sift gram flour to avoid lumps.
- Simmering: Slow cooking enhances the flavors. Be patient for the best results.
- Spices: Adjust the level of spices according to your taste.
Conclusion
Marwari Kadhi is a delectable, piquant cuisine that is ideal for any repast. It is uncomplicated to concoct with components easily accessible at one’s residence. Adhere to this systematic manual to craft a genuine Marwari Kadhi that will be adored by your kin and acquaintances.
FAQs
What is Marwari Kadhi?
Marwari Kadhi is a traditional Rajasthani dish made with gram flour (besan) and yogurt, seasoned with spices.
What ingredients are needed for Marwari Kadhi?
Basic ingredients include gram flour, yogurt, red chili powder, turmeric, salt, mustard seeds, cumin seeds, fenugreek seeds, and ghee or oil.
Can I use buttermilk instead of yogurt?
Yes, buttermilk can be used instead of yogurt for a slightly different taste.
How long does it take to cook Marwari Kadhi?
It typically takes about 30-45 minutes to prepare and cook Marwari Kadhi.
What can I serve with Marwari Kadhi?
Marwari Kadhi is best served with rice or roti.
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