1:44 Minutes
Recipes
4 Servings
Rajasthani Sogra Kadhi is a traditional and comforting dish made with besan and curd, cooked into a tangy and flavourful curry. Prepared using King’s Sunflower Oil, this kadhi turns smooth, aromatic, and perfect for pairing with sogra or roti.
This recipe brings out the authentic Rajasthani flavours with simple ingredients and traditional cooking techniques. King’s Sunflower Oil enhances the tempering while keeping the kadhi light and well-balanced.
Sogra Kadhi has a tangy, mildly spicy, and earthy flavour. It is slow-cooked with a besan-curd mixture and tempered with aromatic spices for a rich and comforting texture.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Take a mixing bowl and add besan (gram flour).
Add fresh curd to the bowl.
Gradually add water while whisking.
Mix thoroughly to form a smooth, lump-free mixture.
Ensure the consistency is slightly thin for cooking.
Heat King’s Sunflower Oil in a pan on medium flame.
Add mustard seeds and let them crackle.
Add cumin seeds and fenugreek seeds.
Let the spices splutter and release aroma.
Stir gently to avoid burning.
Add chopped ginger and garlic to the pan.
Add green chillies for heat.
Add fresh curry leaves.
Sauté until fragrant and lightly golden.
Ensure the raw smell disappears.
Add turmeric powder to the pan.
Add red chilli powder and whole dry red chillies.
Mix well with the tempering.
Cook briefly to release flavours.
Avoid overcooking the spices.
Pour the prepared besan-curd mixture into the pan.
Stir continuously to prevent lumps.
Cook on medium to low heat.
Let the mixture come to a gentle boil.
Continue cooking until it thickens to desired consistency.
Add salt according to taste.
Mix well and simmer for a few minutes.
Garnish with fresh coriander leaves.
Serve hot with sogra, roti, or rice.
Enjoy this traditional Rajasthani dish.
King’s Sunflower Oil is ideal for kadhi as it provides a light texture and enhances the flavour of the tempering without overpowering the dish
King’s Sunflower Oil offers a neutral taste, while mustard oil adds pungency and ghee adds richness that may change the light texture of kadhi.
Whisk the besan and curd well and cook on medium heat while stirring continuously.
King’s Sunflower Oil is a good choice as it keeps the kadhi light and flavourful.
The sourness depends on the curd used. Adjust with water or a pinch of sugar if needed.
Yes, you can skip garlic for a satvik version of the dish.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
