Rajasthani Patli Kadhi

Thin No-Pakora Rajasthani Kadhi

सामग्री

विधि

1. Whisk curd until smooth. Whisk in besan gradually until lump-free.
2. Add water gradually to make a thin, soup-like mixture, thinner than the Gujarati version. Stir in turmeric and salt.
3. Bring to a boil in a heavy pot, stirring constantly for the first 3-4 min to prevent splitting.
4. Lower heat and simmer 15-18 min, stirring occasionally, until the raw gram-flour smell disappears.
5. Heat ghee, add cumin seeds, the few fenugreek seeds, hing and dried red chilli. Sizzle 15 seconds, taking care not to burn the fenugreek, which turns bitter.
6. Pour the tadka over the kadhi, finish with coriander leaves. Serve hot as a thin sipping kadhi alongside rice.