A good part of my childhood was spent in Rajasthan. Two of my best friends are also from Rajasthan. One I met in school at Jodhpur and the other during college in Delhi. Luckily for me, both my friends’ mothers were amazing cooks and I was treated to amazing dishes every time I paid my friends a visit. Neela aunty’s Bhutte ki sabzi was one such recipe. This rajasthani kadhi was another.
Kadhi is a dish made from gram flour (besan) and sour curd/yogurt and actually originated in Rajasthan.Unlike punjabi kadhi, no pakodas (or gram flour fritters) are added to the rajasthani version of kadhi, making this recipe both light to eat and easy to make.
When I was a child, the only reason I was not fond of kadhi (the punjabi kind) was because- one, it used to be laden with pakodas, and two it was too thick. This recipe is neither. And that’s why when I first tried it, I fell in love with it. Read More →