Rajasthani Kadhi is a traditional yogurt-based dish known for its tangy taste and light, soupy consistency. Unlike thick kadhi, this thin version is more like a comforting shorba, flavored with aromatic spices and a hint of gram flour. It is easy to digest and perfect as a light meal or soup, especially when served hot with rice or enjoyed on its own.
In a bowl, whisk yogurt and gram flour together until smooth (no lumps).
Add turmeric and mix well.
Pour the mixture into a pan and add water to make a thin consistency.
Cook on medium flame, stirring continuously to avoid curdling.
Bring it to a gentle boil and let it simmer for 10–15 minutes.
In a separate pan, heat ghee and add cumin seeds and dry red chilies.
Add grated ginger and sauté briefly.
Pour this tempering (tadka) into the kadhi.
Add salt and mix well.
Serve hot as a light and tangy soup.
Yogurt (Curd) – 1 cup
Dry red chilies – 2
Gram flour (Besan) – 2 tbsp
Ginger (grated) – 1 tsp
Turmeric powder – ½ tsp
Salt – as per taste
Cumin seeds – 1 tsp
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