Rajasthani Kadhi

This is a staple Rajasthani dish. I remember as children we had a fixed meal of kadhi chawal everyday. Rajasthani kadhi is different from it's other Indian counter parts like Punjabi and Sindhi kadhi. This sour concoction is quite simple and doesn't use too many spices. A hot bowl of Kadhi on a cold day is bliss indeed.

You need:
2 cups sour curd or 4 cups sour buttermilk
2 cups of water if you are using curd
4 tbsp gram flour (besan)
cumin seeds - 1 tsp
mustard seeds (rai) - 1 tsp
methi dana (optional) - 1/2 tsp
red chilli pd - 1 tsp
ghee - 1 tbsp (actually marwari's believe more the ghee the better so feel free to pile it on)
salt to taste

How to:
Mix watered curd or buttermilk with gramflour and mix well. Make sure that no lumps remain. Add salt and methi dana and put on the flame. Bring to a boil while stirring continuously. Reduce the flame and simmer for 30 minutes stirring occasionally to avoid the mix sticking to the pan. The more you cook it the better it tastes. Rajasthani Kadhi is very watery in consistency and if the mixture gets too thick add some more water.

Heat ghee in a separate pan. Temper the mustard seeds and cumin seeds. Remove from flame and immediately add red chilli powder. Pour on top of the simmering curd mixture. Mix well and bring to a boil. Ready to eat :)