Zero Oil recipes
Please sign in to create shopping lists!
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.
Show me for
Also View These Related Recipes
Also View These Related Videos
The most Helpful Favourable review
Nice tangy kadhi with pithore.
Unexplored Frontiers of Chinese Cuisine
Missed out on our mailers?Our mailers are now online!
View Mailer Archive