Maharashtrian Kadhi

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One of the classic Indian curries is a ‘kadhi,’ which is basically a ‘spiced curd sauce.’ Just like other dishes with different regional variations, the recipe of kadhi also changes as you go from one part to the other across the Indian subcontinent. Although the primary ingredient is yogurt, the spices and other elements change resulting in distinct flavors. This post is a quick Maharashtrian Kadhi, with curd and gram flour (besan) minus pakodas. It is faintly sweet and tempered with basic spices.

maharashtrian kadhi garnished with coriander leaves and served in a black bowl with some poured over steamed rice kept on a plate with a spoon on the upper left side and a small bowl of carrots kept on the upper right side.

Kadhi with or without pakoras is always a regular at home. When I have time I make kadhi with pakoras and when busy, I make a quick kadhi without pakoras. This Maharashtrian kadhi falls in the later category.

Yogurt or curd based dishes are cooling in summers. So I end up making kadhi often at home. Kadhi is a popular yogurt and gram flour based sauce all over India. Each state and region have their own ways of making kadhi. I have already posted recipes of:

The taste of this Maharashtrian kadhi is slightly sweet due to the addition of sugar. You can use either fresh or sour yogurt. The tempering of curry leaves, asafoetida (hing), mustard and cumin perk up the kadhi. This is also a no onion and no garlic recipe.

This tasty Maharashtrian kadhi along with steamed rice, makes for a simple summer meal.

Serve a side vegetable dish, a salad or simply have the kadhi with rice along with some roasted papad and a lemon or mango pickle. One of my favorite combination is to serve this Maharashtrian kadhi with a simple Maharashtrian mung dal khichdi.

Step-by-Step Guide

How to make Maharashtrian Kadhi

Make Curd Mixture

1. In a bowl, take 1 cup curd (yogurt). Use the curd which is made from full fat milk. Otherwise, the curd can split.

Maharashtrian kadhi recipe

2. Add 2 to 3 tablespoons besan (gram flour or chickpea flour) to the curd.

Maharashtrian kadhi recipe

3. Pour 2 cups water.

Maharashtrian kadhi recipe

4. Mix very well with a wired whisk.

Maharashtrian kadhi recipe

5. Whisk the mixture very well so that no lumps are there.

Maharashtrian kadhi recipe

6. The mixture should be smooth else the kadhi will not appear smooth.

Maharashtrian kadhi recipe

7. Measure all the ingredients and keep them ready.

Maharashtrian kadhi recipe

Temper Maharashtrian Kadhi

8. Heat 1 tablespoon ghee or oil in a pan or kadai.

Maharashtrian kadhi recipe

9. Add ½ teaspoon mustard seeds.

Maharashtrian kadhi recipe

10. Let them crackle.

Maharashtrian kadhi recipe

11. Then add ½ teaspoon of cumin seeds.

Maharashtrian kadhi recipe

12. Let them crackle.

Maharashtrian kadhi recipe

13. Then add 1 or 2 slit green chilies, ½ inch grated or minced ginger and 5 to 6 curry leaves.

Maharashtrian kadhi recipe

14. Saute for a few seconds.

Maharashtrian kadhi recipe

15. Then add ¼ teaspoon turmeric powder and 2 pinches of asafoetida (hing).

Maharashtrian kadhi recipe

16. Stir and mix well.

Maharashtrian kadhi recipe

Make Maharashtrian Kadhi

17. Then add the curd+water+besan mixture.

Maharashtrian kadhi recipe

18. Stir and mix very well.

Maharashtrian kadhi recipe

19. Season with salt according to taste and add ¼ teaspoon sugar or as required. You can also add jaggery instead of sugar.

Maharashtrian kadhi recipe

20. Stir and mix very well.

Maharashtrian kadhi recipe

21. Let the sauce or kadhi come to a gentle simmer.

Maharashtrian kadhi recipe

22. Continue to simmer till it becomes slightly thick.

Maharashtrian kadhi recipe

23. Stir at intervals.

Maharashtrian kadhi recipe

24. If you cook more then the kadhi will become more thick. So depending on the consistency you prefer, you can cook accordingly.

Maharashtrian kadhi recipe

25. Check the taste and then add more salt or sugar if required.

Maharashtrian kadhi recipe

26. Lastly, add 1 to 2 tablespoons of chopped coriander leaves.

Maharashtrian kadhi recipe

27. Serve Maharashtrian kadhi hot with steamed rice or moong dal khichdi topped with a bit of ghee along with papad and pickle.

Maharashtrian kadhi recipe

Expert Tips

  1. The curd that you are using for this recipe has to be full-fat curd. If it is a low-fat curd, it can split or curdle while getting cooked.
  2. For sweetness, instead of sugar, you can also add jaggery.
  3. The tempering can be made either in ghee or oil.
  4. If you want to make this kadhi gluten free, skip the asafoetida or use gluten-free asafoetida.
  5. You can cook the kadhi more or less, depending on the thickness you prefer in it. If you cook the kadhi more, it will thicken more.

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maharashtrian kadhi recipe

Maharashtrian Kadhi

Maharashtrian kadhi is a quick yogurt and gram flour based sauce or kadhi made without pakoras. Tempered with spices and a bit sweet. It is best served with some steamed rice and makes for a simple summer meal.
5 from 5 votes
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Cuisine Indian, Maharashtrian
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 3 to 4
Units

Ingredients

for making curd mixture

  • 1 cup Curd (yogurt) – fresh or sour full-fat curd
  • 2 to 3 tablespoons besan (gram flour or chickpea flour)
  • 2 cups water

other ingredients

  • 1 tablespoon Ghee (clarified butter) or oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds – optional
  • 1 or 2 green chilies, slit
  • ½ inch ginger, made into a paste or minced or grated
  • 5 to 6 curry leaves
  • ¼ teaspoon turmeric powder
  • 2 pinches asafoetida (hing)
  • salt as required
  • ¼ teaspoon sugar or add as required
  • 1 to 2 tablespoons chopped coriander leaves (cilantro leaves)

Instructions
 

making curd mixture

  • Mix together curd, water and gram flour in a bowl.
  • Using a wired whisk, mix the batter so well so that no lumps are there.

tempering maharashtrian kadhi

  • Heat ghee or oil in a pan. Add the mustard and let them crackle.
  • Then add the cumin. Stir and add the green chilies, ginger and curry leaves.
  • Saute for a few seconds. Add the turmeric powder and asafoetida.

making maharashtrian kadhi

  • Stir and then add the yogurt+water+gram flour mixture. Season with salt and sugar. Stir very well.
  • Let the kadhi come to a gentle simmer.
  • Continue to simmer till the kadhi becomes slightly thick. Stir at intervals.
  • If you cook more it will become more thick. So depending on the consistency you prefer, you can simmer the kadhi accordingly.
  • Check the taste and then add more salt or sugar if required.
  • Lastly, garnish with chopped coriander leaves.
  • Serve the maharashtrian kadhi hot with steamed rice or mung dal khichdi topped with a bit of ghee along with papad and pickle.

Notes

  1. Use the curd which is made from full fat milk. Otherwise the curd can split.
  2. You can also add jaggery instead of sugar.

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This Maharashtrian Kadhi post from the archives first published in May 2014 has been updated and republished on December 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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