Maharashtrian kadhi recipe – How to make maharashtrian kadhi recipe – kadhi recipes

Kadhi is a thick gravy based on gram flour and curd or buttermilk, sometimes served with pakoras or without pakoras.  It is often had with rice or as a side dish for rotis too.  In Gujarat and Rajasthan, kadhi is served with khichdi, rice or rotis.  Traditionally sugar or jaggery is added to the kadhi to give a mild sweet taste to it.  But it can be made even without adding sugar.  Kadhi is considered as a light meal.  This kadhi recipe is done in Maharastrian style.  Garlic and ginger is added to give a nice taste and aroma to the kadhi.  It is a no-onion kadhi recipe.  Kadhi when prepared with ghee gives a nice flavor to it.  Enjoy this kadhi with hot steamed rice and as a comfort meal for dinner!!

Prep Time : 5 mins

Cook Time :  15 mins

Servings : 4  persons

Indian cuisine

INGREDIENTS

Curd – 1 cup

Besan or gram flour – 2 tablespoons

Turmeric powder – 1/4 teaspoon

Sugar – 1/2 teaspoon (optional)

Ghee or oil – 1 tablespoon

A pinch of asafetida or hing

Mustard seeds or oil – 1/2 teaspoon

Cumin seeds or jeera – 1/2 teaspoon

Green chillies – 2 (chopped finely)

10-12 curry leaves

Ginger-garlic – 1 tablespoon (crushed)

Salt to taste

Few coriander leaves for garnishing

HOW TO MAKE OR PREPARE MAHARASHTRIAN KADHI RECIPE

Take 1 cup of curd in a vessel.  Add 2 cups of water to the curd.  Whisk well.  Then add gram flour, turmeric powder, sugar and salt.  Mix everything well.

Ensure there are no lumps in the mixture.  Heat oil in a pan or kadai.  Add mustard seeds and allow it to splutter.  Then add cumin seeds and let it crackle.

Then add hing, chopped green chillies, crushed ginger-garlic and curry leaves.  Saute everything on a low flame for few seconds.  Add the curd besan mixture

Mix very well.  Let the kadhi simmer for 4-5 minutes.  Keep stirring at regular intervals.  Once the kadhi reaches a thick consistency and swells a bit, switch off the flame.

Garnish with chopped coriander leaves and serve kadhi hot with  steamed rice or khichdi.

NOTES/TIPS

Use full fat curd for better taste.

Ensure that the mixture is smooth and without any lumps for better kadhi.

Do not overboil the kadhi, else it will not be smooth.  Once it swells and reaches a thick consistency, switch off the flame.

 

Leave a Reply

Your email address will not be published. Required fields are marked *