Delicious Marwari-Style Kadhi Recipe: A Taste of Rajasthan

Dive into the world of Rajasthani cuisine with this authentic Marwari-style Kadhi recipe. Made with yogurt, buttermilk, and a unique blend of spices, this dish promises a tangy and flavorful experience. Perfect for those looking to elevate their culinary skills, this recipe is easy to follow and results in a delicious meal that will leave a lasting impression. Discover the secrets of preparing this traditional dish and impress your family and friends with your cooking prowess.

By Narendra Chaudhary Aug 17, 2026, 15:22 IST

Discover the Richness of Marwari Kadhi

Marwari-style Kadhi is more than just a meal; it embodies the essence of traditional Rajasthani cooking. This dish, crafted from yogurt, buttermilk, and a unique blend of spices, offers a tangy and flavorful experience that lingers in your memory. If you're eager to enhance your Kadhi experience, consider preparing it the Marwari way!

Recipe for Marwari-Style Kadhi
In the Marwar region, Kadhi is traditionally made without onions or garlic. This version is light, spicy, and bursting with flavor—a dish you'll want to recreate time and again. Here’s how to make it:

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 needed

Preparation Method
Begin by thoroughly mixing the yogurt and buttermilk in a bowl.

Next, incorporate 1 cup of gram flour and 1 teaspoon of turmeric powder into the mixture, adding water as necessary.

Whisk the batter well to eliminate any lumps.

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

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

Add the ginger piece along with 1 teaspoon of coriander powder and 1 teaspoon of mint powder, allowing the spices to cook briefly.

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

Bring the mixture to a boil over high heat, stirring continuously to avoid curdling.

Once the *kadhi* begins to boil vigorously, reduce the heat to low and let it simmer for 20–25 minutes.

During this time, prepare the tempering (*tadka*).

In a small pan, heat some ghee and add 1 teaspoon of mustard seeds, 4 whole red chilies, and red chili powder for flavor.

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

Your Marwari-style *kadhi* is now ready to be served!

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