Rajgira ki Kadhi

Rajgiri ki Kadhi... Rajgiri ka Atta is nothing but Amaranth flour which is a gluten free flour and can be had for Falahar as well. Apart from making Poori, paratha and pakodi from Rajgiri ka Atta, I tried this Kadhi this time. It turned out delicious and made for a perfect accompaniment with Sama Ke Chawal Ka Pulao. I have used fenugreek seeds, mustard seeds and heeng in the recipe but if you do not use these ingredients for falahar, you can skip using them.  Try this dish this Navratri and enjoy the festival. Here is how to make it.

Rajgiri ki Kadhi

Rajgiri ki Kadhi

 Course Falahari

 Cuisine Indian

 Prep Time 5 minutes

 Cook Time 20 minutes

 Total Time 25 minutes

 Servings 

 Author Neha Mathur

Ingredients

• Rajgiri ka Atta - 1/2 cup
• Sour curd - 2 cups
• Water - 2 cups
• Ghee - 1 tbsp
• Heeng - 1/2 tsp
• Fenugreek seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - 15-20
• Dry red chilies - 2-3
• Ginger and Green Chili paste - 1 tsp
• Sendha namak to taste
• Fresh coriander for garnishing

Instructions

1. Whisk curd and rajgiri ka atta to make a smooth paste.
2. Add water and mix well to make a lump free batter.
3. Heat ghee in a pan.
4. Once the ghee is hot, add heeng, fenugreek seeds, mustard seeds and cumin seeds and let them splutter for a few seconds.
5. Add curry leaves and dry red chilies and fry for a few seconds.
6. Add ginger and green chile paste and fry for another minute.
7. Add the curd and flour mixture in the pan and bring the mixture to a boil.
8. Simmer the heat and let the kadhi cook for 3-4 minutes.
9. Add more water if required.
10. Add salt and cook for a minute.
11. Garnish with fresh coriander.
12. Serve hot.