Rabodi ki Sabzi is a simple yet flavorful curry from the heart of Rajasthan, made using sun-dried wheat and buttermilk strips (Rabodi). This rustic delicacy is a staple in Marwari households, offering warmth and comfort, especially in winters. Rabodi is known for its tangy, creamy texture that pairs perfectly with bajra roti or steamed rice.

Let’s dive into this heirloom recipe from the desert kitchens of Rajasthan.

Ingredients:

• Rabodi (Sun-dried wheat and buttermilk strips) – 50 g
• Mustard oil / Ghee – 2-3 tbsp
• Cumin seeds (Jeera) – 1 tsp
• Asafoetida (Hing) – 1 pinch
• Green chilies (slit or chopped) – 2
• Garlic (finely chopped or crushed) – 4-5 cloves
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tsp
• Salt – to taste
• Curd (whisked well) – ½ cup
• Water – 2-3 cups
• Coriander leaves (optional for garnish)

Method:

Step 1: Preparing the Rabodi

1. Break Rabodi into small pieces.
2. Soak it in warm water for 10-15 minutes or until slightly soft.

Step 2: Cooking the Sabzi

1. Heat oil or ghee in a heavy-bottomed pan.
2. Add cumin seeds and hing.
3. Once the cumin crackles, add garlic and green chilies. Sauté until garlic turns golden.
4. Add turmeric, red chili, and coriander powder. Stir quickly on low flame.
5. Add the soaked Rabodi along with some water.
6. Let it simmer for 5-7 minutes, allowing the Rabodi to absorb the spices.
7. Lower the flame and gently add whisked curd, stirring continuously to avoid curdling.
8. Cook on a slow flame for another 5-10 minutes until the curry thickens and flavors blend well.
9. Adjust salt and consistency as needed.

Serving Suggestions:

Serve hot Rabodi ki Sabzi with Bajra roti, Missi roti, or Jeera rice.
It tastes even better when consumed fresh and hot during winters.

Why Try Rabodi?

• A forgotten gem of Rajasthani village kitchens.
• High in probiotics and fiber.
• Comfort food with authentic Marwari flavors.
• Perfect for winter warmth and gut health.