maharashtrian kadhi

Maharashtrian kadhi recipe with step by step photos. Maharashtrian kadhi is a quick yogurt and gram flour based sauce or kadhi made without pakoras. Tempered with spices and a bit sweet.

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.

maharashtrian kadhi

Yogurt or curd based dishes are cooling in summers. so I end up making kadhi often at home. Kadhi is a popular yogurt & 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.

How to make Maharashtrian kadhi

Making curd mixture for kadhi

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 ready.

Maharashtrian kadhi recipe

Tempering 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 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

Making 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 and add ¼ teaspoon sugar or as required. You can also add jaggery instead of sugar.

Maharashtrian kadhi recipe

20. 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 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

More yogurt recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Maharashtrian Kadhi

5 from 3 votes
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.
maharashtrian kadhi recipe
Author:Dassana Amit
Prep Time:3 mins
Cook Time:12 mins
Total Time:15 mins
Course:main course
Cuisine:indian,maharashtrian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

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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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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18 comments/reviews

  1. Thank you for this amazing website and recipe, I’ve just made it for lunch and out of several kadhi I’ve experiemented with in the past I like this one the best! : )

    • thank you uma for sharing the feedback. nice to read your comment. wish you a happy holi festival.

  2. Thank u so much for all the awesome recepies From being an absolute hopeless in cooking to churning out yummy dishes all with the help of urs simple and helpful pics of different recepies Now every morning starts with opening ur website and deciding what to make today . Thank u so much

    • thanks mrunalini for this sweet feedback 🙂

  3. a very very big thanks for sharing this simple though awesome recipe, marataha ko kadhi tak pahuchane ke liye SHUKRIYA!!!! 🙂5 stars

    • welcome nikhil. jai maharashtra, jai bharat.

  4. Good recipes I like it

    • thanks rina

  5. nice recipes. all so good. 2 stars

    • thanks.

  6. Hi Dassana,

    Just preparing the Maharashtrian Kadhi. Thanks for the lovely recipes. On days that I don’t know what to make I know I will definitely find something on your blog. And whatever i try always comes out well following your recipes. 🙂

    • thats nice to know preethi. but i still feel that are many important recipes i need to add. hope the maharashtrian kadhi turned out good as well.

  7. I like very much maharashtrain kadhi.I love the vibrant color and sweetish taste of this kadhi.
    Thanks for the recipe….

  8. Thanks for the recipe. Can you suggest a substitute for besan, the one that I can find in a grocery store in USA?

    • welcome aashita. arrow root flour could be a substitute but i don’t know how it will turn out in this recipe.

  9. Mouth watering..

  10. What a coincidence….my mother in law made this for lunch today…..though hers is a bit different, will def give your version a try. BTW love the new look and layout 🙂

    • thanks nisa