Marwari Kadhi is a popular recipe in North India. It’s super delicious and the best part is; can be made in a jiffy. With basic ingredients like curd, besan, and some masalas, Marwari Kadhi is the perfect recipe to treat yourself when you are in a hurry or want something comforting to eat.
There are so many varieties of Kadhi recipe available online. From Gujarati Kadhi to Punjabi Kadhi, the recipes to try are endless. Some people add Pakoras, while some add drumsticks too. You can always try and make according to your choice. In this recipe, I am going to tell you how to make a basic homestyle Kadhi at home.
This Kadhi preparation doesn’t require vegetables and is a no onion-no garlic recipe. Perfect recipes for Jain people. On the other hand, you can add onions too but this is how we make Kadhi at home.
When I first got married, I didn’t know how to make Kadhi, more than that I didn’t like the taste of it too. But gradually I learned this from my Mother-in-law and started enjoying this homestyle Kadhi with Pulav.
What to use : Buttermilk/Chaas or Curd?
In our house, we have an abundance of milk and hence there is a lot of Chaas/buttermilk readily available. Here we make Kadhi using buttermilk and sometimes using fresh curd. If you want a full recipe on how we make chaas > homemade makkan/butter > ghee, comment below and let me know.
As mentioned, we use buttermilk and not curd. If the buttermilk is not sour, you need not to add water. If the buttermilk or chaas is sour, add water to adjust the sourness. Again, if you are using curd, add water to adjust the consistency. This type of Kadhi is medium thick and not very thick.
Have this lip smacking Kadhi with Pulav or Khichdi and it tastes yum.
Reasons to try this Marwari Kadhi Recipe:
- Easy to make
- Requires fewer ingredients that are easily available in your kitchen
- Easy one-pot recipe
- Comforting
- Perfect recipe when you have sore throat and cold.
Let’s dive into the recipe, shall we?
You can try these recipes too:
If you want a detailed video recipe, check this.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 4 Katori Chaas/Buttermilk Since the buttermilk is not sour, I haven't added water
- 2 teaspoon Besan
- 1/4 teaspoon Haldi
- 1/2 teaspoon Rai
- 1 number Green chilli chopped
- 1 teaspoon ginger Grated
- 1/4 teaspoon fenugreek seeds
- 2 number Whole dried red chili
- 4-5 Curry leaves
- a pinch Hing
- coriander leaves for garnish
- Salt to taste
- 1/2 teaspoon Ghee
Ingredients
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- In a mixing bowl or vessel, take buttermilk and add besan. Use a whisker to whisk besan smoothly. There should not be any lumps of besan.
- In the same besan-buttermilk mixture, add salt, hing and haldi. Mix it well. Now our mixture is ready. Keep it aside.
- Heat ghee in a kadhai. Add curry leaves, dried red chilli, fenugreek seeds, grated ginger and rai. Sauté for 1/2 minute till you can smell the aroma.
- Now it's time to pour the besan-buttermilk mixture. Do it on a high flame and keep stirring it till you see a boil.
- It's really important to stir it so that it doesn't get curdled. Keep stirring it and once a boil come. Cook the kadhi for about 5-8 minutes on low flame.
- Garnish with chopped coriander leaves.
- Serve hot with Pulav or Khichdi.
- If you are making it with curd, add water and adjust the consistency.
- If the buttermilk is sour/khatta, add water.
- Add besan just to get a little thickness.
- You can boil the Buttermilk + Besan mixture and then add tadka on top.
- If you like it spicy, add a tadka of red chilli powder with some ghee on top.
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