Marwar-style Kadhi is not just a dish; it is a pride of traditional Rajasthani cuisine. Made with yogurt, buttermilk, and specific spices, this Kadhi is so flavorful and tangy that the taste is unforgettable. If you are looking to elevate a simple Kadhi, why not try making it the Marwari way?

Marwari-Style Kadhi Recipe
In the Marwar region of Rajasthan, Kadhi is prepared without onions or garlic. It is thin, spicy, and flavorful—a dish you will want to make again and again. Here is the special recipe:

Ingredients
1 cup gram flour (besan)

1 cup yogurt (curd)

1 cup buttermilk

1 tsp turmeric powder

1/2 tsp asafoetida (hing)

1 tsp mustard seeds

1-inch piece of ginger

1 tsp cumin seeds

1 tsp dried mint powder

2 bay leaves

4 cloves

4 whole red chilies

3-4 black peppercorns

2 pieces of cinnamon

1 tsp fenugreek (methi) powder

8-10 curry leaves

2 tbsp desi ghee (clarified butter)

Salt to taste

Water as required

Method
To prepare the Kadhi, mix the yogurt and buttermilk thoroughly.

Then, add 1 cup of gram flour and 1 teaspoon of turmeric powder to the mixture. Add a little water as needed.

Ensure the batter is whisked well so that no lumps remain.

Set the mixture aside, place a heavy-bottomed pan (kadai) on the stove, and add 2 tablespoons of desi ghee.

Once the ghee is hot, sauté 1 teaspoon of cumin seeds, 2 bay leaves, 2 pieces of cinnamon, 4 cloves, and 3-4 black peppercorns.

Add the 1-inch piece of ginger along with 1 teaspoon of coriander powder and 1 teaspoon of mint powder, and let the spices cook for a short while.

Now, pour the prepared gram flour and buttermilk mixture into the pan.

Bring the mixture to a boil over high heat. At the same time, keep stirring continuously with a spoon to prevent the mixture from curdling.

When the *kadhi* starts to boil vigorously—meaning it begins to rise up in the pan—reduce the heat to low. Let it cook for at least 20–25 minutes.

In this step, prepare to temper the *kadhi*.

Heat *ghee* in a small pan and prepare the tempering (*tadka*) by adding 1 teaspoon of mustard seeds, 4 whole red chilies, and red chili powder.

Pour this tempering over the *kadhi* and cover the pan.

Your Marwari-style *kadhi* is ready.

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