Onion Kadhi recipe | Rajasthani Pyaaz ki kadhi
Onion Kadhi recipe | Rajasthani Pyaaz ki kadhi | Pyaz wali kadhi with detailed step by step photos, procedure, health benefits. Kadhi recipe is a yogurt/curd-based gravy that is quite popular in the Northern part of India.
Rajasthani kadhi is a Rajasthan version of Kadhi and Rajasthani pyaaz ki Kadhi is a yogurt/curd and onion-based kadhi which is pretty common in all Rajasthani households.
Kadhi is usually paired with hot steamed basmati rice, bajra ki roti, khichdi, pulao, jeera rice, etc. Rajasthani onion kadhi is a flavorful gravy and a mildly spiced sauce tastes great with rice. It is such a delightful combo and the warm comforting kadhi makes a perfect dish for any season.
Onion kadhi is so simple to prepare with just a few ingredients that are mostly available in all Indian kitchens. I love kadhi so make it regularly in our home. It is such a healthy comfort food to have for lunch and dinner.
Rajasthani pyaaz ki kadhi calls for a sour curd, besan, onion, and Indian spices as the main ingredient, and also the full-fat sour curd is vital to get a perfect kadhi. Please do not use non-fat or low-fat yogurt version. The besan indicates a garbanzo/chickpea flour in Hindi that basically helps to thicken the gravy.
Kadhi is a tasty and aromatic gravy that holds some unique combinations of flavors which include spicy, sour, and tangy as well.
Rajasthani onion kadhi is quite thick and creamy due to the addition of onions, it yields a nice soft texture to the gravy. Also, I love to add red onions in my kadhi, you can easily replace it with pearl onion, white onion, yellow onion, even spring onion works for this recipe.
Furthermore, this kadhi doesn't call for any pakoras, and veggies like potatoes, spinach, peas, tomatoes, etc. It also takes little time to cook and easy to prepare.
In fact, each and every state in India has its own version of kadhi. The Rajasthani version of onion kadhi is hot and spicy and looks mild red in color. It has a strong, and pungent flavor too. You can adjust the chilies as per your required spice level.
Rajasthani onion kadhi is a simple and straightforward recipe. It is also easy to prepare with minimal effort. The combination of kadhi with rice is typically referred to as Kadhi Chawal which is a traditional food in Rajasthan. Also, the double tadka in Rajasthani kadhi makes it more flavorful and delicious. Check out my Rajasthan kadhi recipe
So each state has its own way of preparing kadhi, the Gujarathi version of Gujarati Kadhi is a curd based gravy that has a combination of sweet, sour, and tangy flavor. Gujarati's version is slightly thin, not very spicy, so gentle, and soothing for the stomach. Gujarathi kadhi has always been our family favorite so we often make this dish at home. Here is the recipe link, Gujarathi Kadhi Recipe
Another version is the Maharashtrian kadhi, which is somewhat sweet due to its addition of sugar/jaggery. This can be prepared with fresh sour curd. And Punjabi Kadhi is rich, thick, and creamy plus it has pakoras in it, which makes the dish savory and delicious.
The Sindhi Kadhi is a besan based curry that tastes sweet and sour. It is usually cooked either with tamarind extract or kokum, along with tomatoes for a tangy flavor. Additionally, vegetables like okra, potatoes, drumstick are added too. So, the ingredients in most of the kadhi versions are pretty much the same except the spices. I will try to post other variations of kadhi asap!
Recipe - Onion kadhi | Rajasthani Pyaaz ki kadhi | Pyaz wali kadhi.
Serves - 4
Cuisine - North Indian.
Region - Rajasthan.
Course - Main | Side dish.
Prep time - 5 mins | Cook time - 25 mins | Total time - 30 mins.
Diet - Vegetarian.
Author - Pavithra.
Ingredients:
1. Full fat sour curd - 1 cup
2. Besan powder - 2 tbsp
3. Red onion or Small onion - Half cup sliced or 12 small onions
4. Water - 2 cups
5. Salt - 1 tsp / As per paste
6. Turmeric powder - 1/4 tsp
7. Red chili powder - 1/2 tsp
8. Coriander powder - 1/2 tsp
9. Cilantro/Coriander leaves - 3 twigs
10. Kasuri methi - 1/2 tsp
To season:
1. Ghee - 1 tbsp
2. Mustard seeds - 1 tsp
3. Cumin seeds - 1 tsp
4. Channa dal - 1 tsp
5. Urad dal - 1 tsp
6. Red chili - 1
7. Green chili - 2
8. Fenugreek seeds - 1 pinch
9. Ginger - 1 inch crushed
10. Curry leaves - 1 sprig
11. Hing/Asafoetida - 1/4 tsp
How to make onion kadhi:
1. To start with, whisk 1 cup of sour curd and 2 tbsp of besan powder in a bowl. Blend until it turns smooth and no lumps are formed. Then, pour 2 cups of water into the curd-besan mixture. Mix it well and keep it aside. (Note: Full fat sour curd/yogurt works best for kadhi).
2. Heat ghee/oil in a saucepan over a medium flame. Temper mustard seeds, cumin seeds, channa dal, urad dal, fenugreek seeds, red and green chili. Saute until it turns aromatic.
3. Add crushed ginger, curry leaves, hing. Fry for a minute.
4. Then add sliced red onion or small/pearl onion.
5. Saute onions until it turns pinkish or translucent. (Note: Add quarter tsp of salt to speed up the process of cooking).
6. Now add turmeric, red chili, and coriander powder to the sauteed onions. Mix it well.
7. Now keep the flame on low and pour a half cup of water into it.
8. Then gradually pour the curd-besan mixture and keep stirring it.
9. Let it cook over a medium flame for 10 mins. Keep stirring the mixture. (Note: Kadhi should always be boiled over a medium to low flame. Do not boil on high flame as it becomes curdled).
10. Now the mixture starts to boil. Now add 3/4 tsp of salt.
11. Let it boil for 10 to 15 mins over a low flame.
12. Switch off the flame and add some crushed Kasuri meethi leaves and garnish with cilantro.
13. Kadhi turns smooth and creamy.
14. Rajasthani onion kadhi is ready to be served with hot steamed rice.
How to make onion kadhi with stepwise photos:
1. To start with, whisk 1 cup of sour curd and 2 tbsp of besan powder in a bowl. Blend until it turns smooth and no lumps are formed. Then, pour 2 cups of water into the curd-besan mixture. Mix it well and keep it aside.
2. Heat ghee/oil in a saucepan over a medium flame. Temper mustard seeds, cumin seeds, channa dal, urad dal, fenugreek seeds, red and green chili. Saute until it turns aromatic.
3. Add crushed ginger, curry leaves, hing. Fry for a minute.
4. Then add the sliced red onion or small/pearl onion.
5. Saute onions until it turns pinkish or translucent. (Note: Add quarter tsp of salt to speed up the process of cooking).
6. Now add turmeric, red chili, and coriander powder to the sauteed onions.
7. Mix it well.
8. Now keep the flame on low and pour a half cup of water into it.
9. Then gradually pour the curd-besan mixture and keep stirring it.
10. Let it cook over a medium flame for 10 mins. Keep stirring the mixture.
11. Now the mixture starts to boil. Now add 3/4 tsp of salt.
12. Let it boil for 10 mins over a low flame.
13. Switch off the flame and add some crushed Kasuri meethi leaves and garnish with cilantro.
14. Kadhi turns smooth and creamy.
15. Rajasthani onion kadhi is ready to be served with hot steamed rice.
Tips and tricks to get a perfect kadhi:
1. Sour and thick curd works best for the Rajasthani kadhi.
2. Chickpea / Besan flour is added to thicken the Kadhi, so adjust the flour as per your preference.
3. Reduce water quantity and increase the besan flour if you like kadhi to be thick and creamy.
4. Whisking curd and sieving besan flour are vital steps to get a lump-free, smooth, and creamy texture.
5. Adding a generous amount of curry leaves and cilantro gives a nice flavor.
6. Boil the kadhi well on a low flame for a minimum of 10 minutes or until the raw besan flour smell leaves off.
7. Keep stirring the kadhi often to avoid curd-besan mixture sticking to the bottom of the pan.
8. Double tadka is given to Rajasthani kadhi as well as onion kadhi. The first tadka is given while sauteeing onion and the second tadka is given at the end to get a spicy and flavorful kadhi. (Note: Sometimes, I skip the second tadka due to spiciness).
Health Benefits of Curd | yogurt | dahi:
1. Curd contains good bacteria called probiotics which is good for digestion.
2. Curd has no carbs.
3. It boosts the immune system.
4. It is used as a face pack which keeps skin clean and smooth.
5. It is good for hair.
6. Heart-healthy.
7. It improves bone health.
8. It is full of micronutrients.
9. Good for teeth.
10. Prevents heart disease.
Health benefits of chickpea or besan flour:
1. Chickpea flour has a high amount of protein.
2. It helps in controlling blood sugar.
3. It is rich in fiber.
4. It is high in iron content.
5. Lower Glycemic index.
6. It helps in weight loss.
7. Gluten-free.
8. Rich in calcium and magnesium.
9. Healthy bones.
10. An alternative for wheat flour.
Do try this Rajasthani pyaaz ki Kadhi recipe | Onion kadhi | Pyaz wali kadhi and let me know how it turns up. Express your thoughts in the comment section below, I can't wait to hear from you.
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