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.
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.