Rajasthani Kadhi - Zayka Ka Tadka
Rajasthani Kadhi is a spicy, savory, and tangy side dish. It tastes great with plain rice or khichdi.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zaykakatadka.com.
Ingredients
- Curd / Dahi - 1 Cup
- Turmeric powder / Haldi powder - 1/2 Teaspoon
- Red chili powder / Lal mirchi powder - 1 Teaspoon
- Gram flour / Besan - 3 to 4 Teaspoons
- Water - As required
- Oil - 1 Tablespoon
- Mustard seeds / Rai - 1/2 Teaspoon
- Cumin seeds / Jeera - 1 Teaspoon
- Whole coriander seeds / Sabut dhaniya - 1 Teaspoon
- Fennel seeds / Saunf - 1 Teaspoon
- Fenugreek seeds / Methi dana - 1/4 Teaspoon
- Green chili / Hari mirchi - 2 Finely chopped
- Ginger / Adrakh - 1 Inch grated
- Dry fenugreek leaves / Kasuri methi - 1 Teaspoon
- Curry leaves / Curry patta - A few
- Salt - As per taste
- Coriander leaves / Dhaniya patta - A handful
- Clarified butter / Ghee - 1 Tablespoon
- Whole dry red chilli / Sukhi lal mirchi - 2
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