Rajasthani kadhi, when prepared in a whole-food, plant-based (WFPB) style, reimagines a classic desert dish while honouring its roots in Rajasthan’s resourceful cooking traditions. Historically made with yogurt and besan in regions where fresh vegetables were scarce, its WFPB version replaces dairy with blended curd alternatives such as homemade cashew yogurt or unsweetened soy yogurt, achieving the same tang without relying on animal products. The dish retains its bold character through spices like cumin, mustard seeds, fenugreek, turmeric, and hing, all dry-roasted or water-tempered instead of fried in oil. Originating from rural communities that valued durable staples, kadhi evolved into a comforting, daily curry served with bajra roti, steamed rice, or khichdi—pairings that work equally well in an oil-free plant-based kitchen. Nutritionally, WFPB Rajasthani kadhi provides plant protein from besan, natural probiotics from non-dairy yogurt, and digestive benefits from traditional spices, making it both wholesome and easy to digest. Today, this adaptation allows the dish to remain connected to its history and cultural significance while fitting modern health-focused eating patterns that highlight whole grains, legumes, and minimally

Ingredients
1 1/2 cups plant based yogurt
1 cup Bengal gram flour (besan, kadalai mavu)
1/2 tsp chilli powder
1/2 tsp turmeric powder
Unrefined salt to taste
4 cups water
1 tsp mustard seeds (sarson, kadugu)
1 tsp cumin seeds (sabut jeera, jeeragam)
1/2 tsp fennel seeds (saunf, perunjeeragam)
1/4 tsp fenugreek seeds (sabut methi, venthiyam)
1 bay leaf (tej patta, brinji elai)
4 cloves (laung, kirambu)
2 pods green cardamom (elaichi, elakkai)
1 sprig curry leaves
A pinch of asafoetida (hing, perunkayam)
2 green chillies, chopped fine
1” piece ginger, chopped fine
To Temper
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dried red chilli
1/4 tsp chilli powder
2 tbsp chopped coriander leaves
Method
Add the yogurt, gram flour, chilli powder, turmeric powder and salt
Whisk to ensure there are no lumps
Add water and mix well
Set aside
Heat a vessel and add mustard seeds, cumin seeds, fennel seeds, bay leaf, cloves, cardamom, curry leaves and asafoetida
Add green chilli and ginger
Saute well
Add the gram flour and yogurt mixture
Mix well
Keep stirring till the mixture comes to a boil and begins to thicken
Boil till the flavours are well combined
Heat a wok and add all the tempering ingredients, for a few seconds
Pour over the kadhi
Remove from heat and serve with cumin rice
Enjoy!