Maharashtrian Kadhi Recipe
Maharashtrian Kadhi is a mildly spicy, sweet, and sour yogurt based dish. It is made with yogurt, some basic spices, and chickpea flour. This is a very quick and easy recipe to enjoy with steamed rice or moong dal khichdi.
It makes a perfect summertime side dish without spending a lot of time in the kitchen. Kadhi comes to a rescue when you are not in the mood to cook. It is a comforting recipe which will be ready in under 20 minutes!
It is a very tasty recipe which is easy to digest and controls dehydration during summer months. You can simply drink 2-3 bowls along with some moong dal khichdi which will keep you full for a long time without feeling guilty.
In almost all Indian households it is made in some variations. In northern India, Punjabi kadhi pakoda is a very famous dish. Gujarati kadhi is another type which is white in color and sweeter in the taste. Sindhi kadhi is made with loads of vegetables.
There are two types of yogurt based kadhi in Maharashtra – one is plain and other one is kadhi gole. Gole means balls – these balls are made with chana or toor dal and are steamed into the kadhi without frying them like pakoras.
The tempering is prepared with ghee and tastes simply heavenly. Chickpea flour (besan) gives some thickness and creaminess to the dish. I like to add some crushed garlic in the recipe but it’s completely optional. When making a thali while offering God, I skip adding the garlic.
This heart warming soup gives you so much satisfaction when you are not feeling well. It is a simple yet flavorful dish to lift your mood.
Table of Contents
Ingredients
- Yogurt
- Besan
- Green chillies
- Curry leaves
- Ginger
- Garlic
- Cilantro
- Mustard seeds
- Cumin seeds
- Asafoetida
- Turmeric powder
- Salt
- Sugar
- Ghee
Maharashtrian Kadhi Step By Step Recipe
In a medium bowl, add yogurt, besan, salt, and sugar. Whisk everything together, add 2 ¼ cups of water, and set aside.
Heat some ghee in a steel or non-stick pot on medium heat.
Once the ghee is hot, add some mustard seeds, and let them crackle.
Lower the heat to medium low, add cumin seeds, asafoetida, turmeric powder, chillies, curry leaves, and crushed ginger and garlic. Sauté the ingredients for 30 seconds.
Transfer the yogurt mixture to the pot. Let it cook for 10-12 minutes stirring in between until it thickens. You can adjust the consistency by adding some water if you like it thinner.
Let it come to a boil, add some cilantro leaves, mix, and serve hot.
Tips For Making Maharashtrian Kadhi
- For making the best tasting kadhi, use slightly sour yogurt. If your yogurt is sweet, you can leave it on a countertop for 2 hours.
- If the yogurt is too sour, add more water and besan in the recipe and increase the sugar quantity to balance the sourness.
- Always cook the it on medium heat or else yogurt will tend to curdle.
- Keep stirring the mixture frequently so the yogurt will not curdle.
Variations
- You can add oil instead of ghee in the recipe.
- Simply add ghee and loads of cumin seeds in the tempering. Skip adding the mustard seeds, turmeric, and garlic to keep it white in color.
- Skip adding the garlic in the recipe while offering it to God on special occasions.
- Adjust the water consistency according to your preferences.
How To Store Maharashtrian Kadhi?
It can be stored in the refrigerator for up to 4 days in an airtight container.
Reheat it in a microwave safe bowl. You can boil it on a stovetop until piping hot before serving.
How To Serve Maharashtrian Kadhi?
Serve it with plain basmati rice, pulao, or moong dal khichdi with some roasted papad.
It can be served as a side dish along with any dry sabzi, dry garlic chutney, pickle, and rice or roti to make a wholesome meal.
Batatyachya kacharya, bhindi fry, or matki usal pairs beautifully with this recipe .
DID YOU LIKE THIS RECIPE?
If you’ve tried the Maharashtrian Kadhi recipe then don’t forget to rate it.
I will love to hear from you!
Maharashtrian Kadhi Recipe
Ingredients
- 1 cup Yogurt slightly sour
- 2 tbsp Besan
- 2 medium Green chillies slit into 3-4 pieces
- 7-8 Curry leaves
- 1/2 inch Ginger crushed
- 2 medium Garlic cloves crushed
- 2 tbsp Cilantro chopped
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida/hing
- 1/4 tsp Turmeric powder
- 1/2 tsp Salt or as required
- 1 tsp Sugar or as required
- 2 tsp Ghee
Instructions
- In a medium bowl, add yogurt, besan, salt, and sugar. Whisk everything together, add 2 ¼ cups of water, and set aside.
- Heat some ghee in a steel or non-stick pot on medium heat.
- Once the ghee is hot, add some mustard seeds, and let them crackle.
- Lower the heat to medium low, add cumin seeds, asafoetida, turmeric powder, chillies, curry leaves, and crushed ginger and garlic. Sauté the ingredients for 30 seconds.
- Transfer the yogurt mixture to the pot. Let the kadhi cook for 10-12 minutes stirring in between until it thickens. You can adjust the kadhi consistency by adding some water if you like it thinner.
- Let it come to a boil, add some cilantro leaves, mix, and serve hot.
Notes
- For making the best tasting kadhi, use slightly sour yogurt. If your yogurt is sweet, you can leave it on a countertop for 2 hours.
- If the yogurt is too sour, add more water and besan in the recipe and increase the sugar quantity to balance the sourness.
- Always cook the kadhi on medium heat or else yogurt will tend to curdle.
- Keep stirring the kadhi mixture frequently so the yogurt will not curdle.
FOLLOW ME
Facebook|Instagram|Pinterest
Did you try this recipe?
Follow @lifeisforfoodblog on Instagram, snap a photo, and tag it #lifeisforfoodblog
I love to know what you are making!