Marwari Special: Make This Spicy Rajasthani Rabodi Ki Sabzi In 30 Minutes


The colourful, bright, and mesmerizing culture of Rajasthan has given us a lot to look at. The beautiful forts, mountains, deserts and especially the delicious food of this state is something which you don’t want to miss out on. While we all have heard about the famous dal baati and churma there are many other hidden gems that are spicy and all tasty. One of these hidden gems is rabodi ki sabzi. Rabodi or corn papad is a bright-looking masaledar sabzi that can be easily made at home and enjoyed with chapati, paratha, or anything you prefer.


Dal Baati is a famous Rajasthani food

Rabodi Ki Sabzi is one of the oldest traditional dishes from Rajasthan; and is made from buttermilk and makai. People make this and keep it stored in airtight containers. Rabodi Ki Sabzi is just rabodi that has been soaked in water till soft and then cooked in curd with other Indian masalas.

To make this sabzi you would require one cup of rabodi, one chopped onion, two green chillies, half a cup of curd, one tablespoon of cumin seeds, half teaspoon of turmeric, coriander powder, salt and red chilli powder according to taste.

First, you need to take the rabodi and break it into smaller pieces. Soak the rabodi in water until it turns soft. Then, add some oil in a pan and put it in cumin seeds, onion and green chillies, and cook it until the onions turn soft. Next, add salt, chilli powder, coriander powder and stir it well. When the spices are mixed with the onion, add the curd and cook it until the oil starts floating on top. Then throw in the rabodi and fold it with the curd and spice base. Cook on a medium flame for 7-8 minutes and then pour the sabzi into a bowl. Garnish it with coriander leaves and enjoy!

Click here for the full recipe of rabodi ki sabzi

Try making this sabzi at home and let us know you liked it!

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