Sieve the besan for the kadhi into a large mixing bowl. Add the sour curds and churn well. 2. Add two cups of water, haldi, chilli powder, dhania powder, hing and salt. Mix well to get a smooth, runny ...

Shake the pan or mix with a spoon. 4. Immediately pour the tempering in the kadhi. Cover and let the tempering flavors infuse with the kadhi. After 5 to 6 minutes serve Rajasthani kadhi with jeera ...