Rabodi ki Sabzi
A tangy and spicy Rajasthani curry made from sun-dried corn and buttermilk papads (rabodi) simmered in a yogurt-based gravy. This rustic delicacy offers a unique texture and flavor, perfect with bajra roti.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Rabodi
- b.In a saucepan, bring 3 cups of water to a rolling boil.
- c.Add the broken rabodi pieces and cook for 5-7 minutes until they are tender but still retain their shape. Be careful not to overcook them.
- d.Drain the water completely and set the boiled rabodi aside.
- 2
Step 2
- a.Create the Yogurt Masala Base
- b.In a medium bowl, whisk the curd until it is completely smooth and free of lumps.
- c.Add the red chili powder, turmeric powder, and coriander powder to the whisked curd.
- d.Mix thoroughly to form a smooth, uniform paste. This step is crucial to prevent the yogurt from curdling in the hot pan.
- 3
Step 3
- a.Sauté Aromatics and Masala
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Once the ghee is hot, add the cumin seeds and let them splutter for about 30 seconds.
- d.Add the asafoetida, followed by the finely chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- f.Stir in the tomato puree. Cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see ghee separating from the sides.
- 4
Step 4
- a.Incorporate the Yogurt Mixture
- b.Reduce the heat to the absolute lowest setting.
- c.Slowly pour the yogurt-spice mixture into the pan while stirring continuously and vigorously. Do not stop stirring.
- d.Continue to stir for 2-3 minutes until the mixture is well combined and comes to a gentle simmer. This constant stirring on low heat prevents the yogurt from splitting.
- 5
Step 5
- a.Simmer the Curry
- b.Once the yogurt masala is cooked and you see a sheen of ghee on the surface, gently add the boiled rabodi.
- c.Pour in 2 cups of water for the gravy and add salt. Stir gently to combine.
- d.Increase the heat to bring the curry to a boil, then immediately reduce it to low.
- e.Cover the pan and let it simmer for 8-10 minutes. This allows the rabodi to absorb the flavors and the gravy to thicken to the desired consistency.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat and stir in the garam masala.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the sabzi rest for 5 minutes before serving. This helps the flavors to meld together.
- e.Serve hot with traditional Rajasthani breads like bajra roti, missi roti, or with phulka/chapati.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To ensure a smooth, non-curdled gravy, always add the yogurt mixture on low heat while stirring constantly.
- 2Do not over-boil the rabodi initially, as it can become mushy and fall apart in the curry.
- 3The gravy will thicken as it rests. Adjust the amount of water based on your desired consistency.
- 4Using ghee provides a more authentic and richer Rajasthani flavor compared to oil.
- 5For a deeper flavor, you can lightly roast the rabodi in a dry pan for a minute before boiling.
Adapt it for your goals.
Creamier Version
For a richer, creamier gravy, add 1-2 tablespoons of fresh cream (malai) or cashew paste along with the water in the final simmering step.
No Onion/Garlic VersionNo Onion/Garlic Version
To make a satvik or Jain-friendly version, simply omit the onion and ginger-garlic paste. The flavor will still be excellent due to the yogurt and spices.
Spicier KickSpicier Kick
Increase the number of green chilies or add a pinch of dried red chili flakes along with the cumin seeds for extra heat.
With Other VegetablesWith Other Vegetables
You can add boiled potato cubes or green peas to the curry along with the rabodi for added texture and nutrition.
Why this is on our healthy list.
Gut-Friendly Probiotics
The use of curd (yogurt) as the base for the gravy makes this dish rich in probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut health.
Good Source of Fiber
Rabodi is made from corn flour, which is a good source of dietary fiber. Fiber aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Rich in Protein
Both yogurt and corn contribute to the protein content of this dish, making it a satisfying meal that helps in muscle repair and overall body function.
Anti-inflammatory Spices
The recipe includes spices like turmeric, ginger, and coriander, which are known for their anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Frequently asked questions
Rabodi is a traditional Rajasthani sun-dried papad or nugget made from a fermented mixture of corn (makai) flour and buttermilk (chaas). It has a unique tangy taste and chewy texture.