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This kadhi is similar to a pakoda kadhi except that these pakoda like "pithore" are made differently. The kadhi is tangy because it uses sour curds instead of fresh curds. The Rajasthanis have acquired a taste for sour curds but not many of us can appreciate such a sharp kadhi. You can use fresh curds in place of sour curds.
Preparation Time: 15 mins.Cooking Time: 15 mins.
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Nice tangy kadhi with pithore.
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