Rajasthani kadi (in one pot)


2 cup thick buttermilk ( not to watery)(400 ml)
2-3 tbsp besan ( Gram Flour)
1/2 tsp Rai  (Mustard)
1/2 tsp Jeera ( Cumin)
1-2 clove pc
1/2 tsp methi (optional) ( Fenugreek Seed)
5-6 curry leaves
1-2 green chilies finely chopped
2 Pinch of turmeric
1tsp red chilli powder (as per taste)
Pinch hing ( Asafoetida )
Salt as per taste



In a bowl add buttermilk, besan ,salt, turmeric powder. Stir it till no lumps remains. If needed filter it to avoid lumps. In a pan add ghee, when it gets hot add pinch of hing,clove, mustard. Later once mustard starts to crackle add jeera, methi, green chili and curry leave. Once the temper is ready add chili powder along with 2-3 tbsp of water to avoid burning. Later add buttermilk to it and keep steering until 2 boils. Let it cook for 15 more mins on low flame. It would become thick (add water if needed adjust it accordingly)and now kadi is ready. You can have it with hot pooris , rice, kichadi, pulao.


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