Rajasthani Pyaz Ki Kadhi | Onion Kadhi

Pyaz wali kadhi | Comfort food for lunch-dinner
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Recipe / food styling / photography by - Sunayana Gupta





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Pyaz-Ki-Kadhi
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Rajasthani Pyaz Ki Kadhi makes a delightful combo with rice and rotis. This Pyaz Ki Kadhi need staple ingredients and the recipe is so simple that there is absolutely nothing where you can go wrong.

Well in this Pyaz Ki Kadhi you don’t need to deep fry the pakodas as that of Punjabi Kadhi Pakoda.

Also the most peculiar thing about this kadhi that makes it different from other kadhi recipes is that, this one is made with ‘Double Tadka’. Yes, first while sauting the onion and second for finishing touch. Obviously this adds to lot of flavors and aroma. Doesn’t it sounds interesting?

Well I have also shared the recipe to make Palak Pakoda Kadhi which is entirely different from this Pyaz Kadhi. Though the basic ingredients are similar, but the taste and texture is entirely different.

Kadhi makes a great comfort food on days when you don’t want to sweat in kitchen for long. Also a simple diet of Kadhi-Chawal is soul satisfying. So get some more Kadhi Recipes to break the monotony -

Aloo Kadhi

Methi Kadhi

Rajasthani Mangodi Ki Kadhi

Banarasi Style Boondi Kadhi

Sweet Gujarati Kadhi

Mirchi Kadhi



Always serve Pyaz Ki Kadhi with a dollop of Homemade Desi Ghee.

Bits of onion in this Rajasthani Pyaz Ki Kadhi make it perfect to be paired with rotis as well and not just rice. So you can serve it with Bajra Roti, Multigrain Roti or Methi Bhakhri.

Want to pair this with ‘Rice’, then go for -

Steamed Rice

Cumin Rice

Sesame Rice - Til Wale Chawal


Rajasthani Pyaz Ki Kadhi | Onion Kadhi

To make Rajasthani Pyaz Ki Kadhi need staple ingredients and the recipe is so simple that there is absolutely nothing where you can go wrong. Rajasthani Pyaz Ki Kadhi makes a delightful combo with rice and rotis.

Preparation Time : 10 minutes
Cooking Time : 15 minutes

Category : Kadhi
Cuisine :
Servings : 4 servings

Author : Sunayana Gupta

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Recipe Ingredients

  • Gramflour (Besan) - 1.5 tablespoon
  • Sour curd (Khatta dahi) - 1.5 cups
  • Onion (Roughly chopped) - 2 large
  • Turmeric powder - 1 teaspoon
  • Red chilli powder - 1 teaspoon
  • Salt - To taste
  • Water - 2 cups

First Tempering (Tadka) -

  • Oil - 1 tablespoon
  • Cloves (Laung) - 4-5
  • Coriander seeds (Dhaniya beej) - 1 teaspoon
  • Fenugreek seeds (Methidana) - 1 teaspoon
  • Green chilli (Chopped) - 1-2 teaspoon
  • Ginger (Chopped) - 1 teaspoon 

Second & final tempering -

  • Ghee - 2 tablespoon
  • Asafoetida (Hing) - A pinch or two
  • Cumin seeds (Zeera) - 1 teaspoon
  • Curry leaves (Kadi patta) - 1 stalk

How to make Rajasthani Pyaz Ki Kadhi | Onion Kadhi

  • To Make with making this Rajasthani Pyaz Kadhi take a large mixing bowl.
  • Combine curd, besan, turmeric powder, red chilli powder and whisk adding water little by little to avoid any lumps. This solution is the base for our kadhi. Keep it aside as of now.
  • Now heat oil in a large wok or pan. Add in coriander seeds, cloves, fenugreek seeds, ginger, green chilli and fry for few seconds till the spices crackle and you get a nice aroma.
  • Add in roughly chopped onion and saute on medium heat till it gets tender.
  • Now keeping the flame on low, slowly and carefully add in the solution of curd that we made earlier.
  • Season with salt and stir.
  • Bring it to a boil on high heat and then simmer for 3-4 minutes till it gets thicker and the raw smell of besan is gone.
  • Pyaz Kadhi is ready, but before serving we need to finish it with a final tempering.

Final Tempering (Tadka) -

  • Heat ghee in a pan and add in cumin seeds, asafoetida (Hing), curry leaves and let them crackle.
  • Remove from heat and carefully pour over this tadka over the kadhi.
  • Rajasthani Pyaz Ki Kadhi is now ready to serve!





  • Name
  • Rajasthani Pyaz Ki Kadhi | Onion Kadhi
  • Sub name
  • Pyaz wali kadhi | Comfort food for lunch-dinner
  • Category
  • Kadhi
  • Cuisine
  • Rajasthani
  • Key ingredients
  • Onion, gramflour, cumin seeds
  • Cooking technique
  • Boiling and simmering
  • Technicality
  • Easy
  • Taste
  • Mild spicy
  • Preparation time
  • 10 minutes
  • Cooking time
  • 15 minutes
  • Servings
  • 4
  • Equipment used
  • Mixing bowl, whisk, wok, tempering pan
  • Steps
  • 0
  • Created date
  • 2019-03-09 09:47:23

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About Sunayana Gupta

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Hi,

I am founder, recipe creater, blogger and food photographer for this website. Here we provide you with some lip smacking veg. and egg recipes that you can easily replicate in your kitchen and create a soulful platter for your family & friends following our serving suggestions. From some regional Indian cuisine to popular recipes from around the globe, our focus is to make cooking easy for you with simple to follow steps, staple ingredients and accessible cooking techniques.

After you try any of our recipe, we are longing back to hear from you as your feedback means a lot to us. Hope you enjoy cooking and together we share some enticing ideas and tips.

Happy cooking!