Name: Rajgira Kadhi
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Indian-Style Yogurt, sour yogurt, thoroughly whisked; 1 tbsp Amaranth Flour, rajgira atta (acts as a thickener, replacing besan); 1 cup Water; ½ Green Chili Pepper, finely crushed or made into a paste; ½ tsp Ginger, grated; ½ tsp Cumin Seeds; ½ tbsp Ghee; ½ tsp Rock Salt, sendha namak, to taste; ½ tsp Sugar, optional, to balance sourness; 1 tbsp Coriander Leaves, chopped

25 mintotal

20 min hands-on5 min hands-off

Prep 5 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

In a bowl, whisk the sour curd well and mix it thoroughly with the rajgira (amaranth) flour.
Whisk the slurry relentlessly until it achieves absolute homogeneity, harboring zero structural lumps.
Introduce the specified volume of water to this emulsion, diluting it to forge a stark, watery buttermilk foundation.
Heat the ghee in a saucepan over a medium-low flame until it is hot enough for tempering.
Add the cumin seeds to the fat and wait for them to crackle.
Stir in the crushed green chilli and grated ginger. Fry them for about 10 seconds to bring out their aroma without letting them burn.
10 sec
Turn the heat right down. Pour the yogurt and flour mixture carefully into the pan, stirring steadily and without stopping.
Stir in the rock salt (sendha namak) and sugar. Keep stirring without pausing until the kadhi comes to its first gentle boil. If you stop too soon, it will curdle.
Upon breaching the boiling point, suppress the heat further. Allow a 5-7 minute gentle simmer to eliminate the raw starch profile and coax the liquid into a slightly thickened, luxurious velvet state.
5–7 min
Scatter fresh coriander over the top and serve it piping hot.

How to tell it's done

A smooth, warm, creamy, and tangy liquid curry.

Getting it right

Tip

Normal kadhi uses Besan (gram flour), which is prohibited during fasts. Rajgira flour is an excellent gluten-free, fasting-approved thickener.

What to serve it with

Serve hot as a soup or pour it over Sama Rice Pulao (Vrat ke chawal).

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Ingredients