Rabodi Hara pyaaz (vegetarian dish)

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Rabodi Hara pyaaz (vegetarian dish) Recipe

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Rabodi Hara pyaaz (vegetarian dish) Recipe : This Rajasthani dish of Rabodi ki Sabzi (Rabodi Hara pyaaz) is sure to make you eat until you burst. Made out of delicious ingredients and aromatic spices, it is a food connoisseur’s delight! Rabodi is made from buttermilk and makai and can be found in any traditional Rajasthani stores. Rabodi  is a homemade traditional Marwari sabzi from the Rajasthani cuisine and this sabzi is cooking for long years from the Kings or rajwada times, at that time there was not many sufficient ingredients as we are using today. The base ingredients used to prepare this is primarily Buttermilk and Jawar/corn (makai) and are made in the form of thin sheets like papad. This is then dried, thus giving it the name Dry Rabodi which can be kept for several months and cooked as needed. Rabodi ki Sabzi (Rabodi Hara pyaaz) is simply soaking this dried rabodi in boiling water until tender and then cooked in buttermilk, topped with some spices. This is a quick and instant recipe as it doesn’t require any pre-soaking.

Rabodi Hara pyaaz (vegetarian dish) Recipe

Rabodi ki Sabzi (Rabodi Hara pyaaz) can be prepared any time and eaten with hot or cold phulka or chapati. Since it doesn’t involve any pre-preparations, it is a perfect last minute dish that one can prepare, especially when you are not able to figure out what to cook. Moreover, make sure to get yourself prepared for the next days with this list of other.

Ingredients for Rabodi Hara pyaaz  Recipe : 

• Rabodi (dried corn papad) 100 grams
• 700 grams
• Ghee 60 grams
• A pinch of asafoetida(hing)
• Musatrd seeds (rai) 10 grams
• Cumin seeds(jeera) 4 grams
• Turmeric powder(haldi) 4 grams
• Red chilli powder(mirchi) 10 grams
• Salt to taste 8 grams
• Cooking soda 2 grams
• Whole red chili 4 grams
• Water                               for boiling
• Refined oil 120 grams
• Onion 160 grams
• Coriander powder            10 grams
• Cumin powder 10 grams
• Ginger 60 grams
• Garlic 10 grams
• Fresh coriander 20 grams
• Fennel 2 grams
• Spring onion 160 grams

Method for cooking

1.  Boil water in a pan, add the rabodi pieces in it and boil for 3-4 minutes till rabodi is soft. Drain water from it and set it aside.
2. In a separate bowl, add curd with ¼ cup water, turmeric powder, red chilli powder, coriander powder and salt. Mix well and set aside.
3. Heat oil/ghee in a lagan, add mustard seeds (rai),cumin seeds(jeera) and asafoetida(hing) sauté on medium for a few seconds.
4. Put sliced onion saute for a while then add ginger, garlic paste cook for a while
5. Add prepared curd mixture in the pan and stir continuously. Cook till the ghee starts floating up.
6. Now mix the boiled rabodi in it and green spring onions in thick slice form,cook for few minutes. Add water as required if the sabzi thickens up.
7. Serve hot with Roti.

Note –

• Do not overcook the rabodi it might turn mushy,
• After adding the curd mixture, whisking continuously.
• You can garnish with chopped coriander leaves

Chef Bhawani Singh Khangarot is a renowned culinary expert specializing in Indian sweets and fusion cuisine. With over two decades of experience, he blends tradition with innovation, introducing authentic flavors globally. His expertise and passion for precision make him a leading figure in the culinary world, redefining Indian confectionery.