maharashtrian kadhi recipe, how to make maharashtrian kadhi recipe

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maharashtrian kadhi recipe

maharashtrian kadhi recipe - quick yogurt and gram flour based sauce or kadhi without pakoras. tempered with spices and a bit sweet. maharashtrian kadhi is best served with some steamed rice and makes for a simple summer meal.

4.25 from 4 votes
total time:
15minutes

maharashtrian kadhi recipe with step by step photos – 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 recipe

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 punjabi kadhi with pakora, rajasthani kadhi and gujarati kadhi on the blog.

the taste of this maharashtrian kadhi is slightly sweet due to 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 kadhi 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.

if you are looking for more yogurt recipes then do check dahi bhindi, dahi aloo, dahi bhalla, mor rasam and dahi vada.

maharashtrian kadhi recipe

maharashtrian kadhi recipe
4.25 from 4 votes
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maharashtrian kadhi recipe

maharashtrian kadhi recipe - quick yogurt and gram flour based sauce or kadhi without pakoras. tempered with spices and a bit sweet. maharashtrian kadhi is best served with some steamed rice and makes for a simple summer meal.
course main course
cuisine indian, maharashtrian
prep time 3 minutes
cook time 12 minutes
total time 15 minutes
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

for making curd mixture

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

other ingredients for making maharashtrian kadhi

  • 1 tablespoon ghee or oil
  • ½ teaspoon mustard seeds (rai or sarson)
  • ½ teaspoon cumin seeds (jeera) - optional
  • 1 or 2 green chilies, slit (hari mirch)
  • ½ inch ginger, made into a paste or minced or grated
  • 5 to 6 curry leaves (kadi patta)
  • ¼ teaspoon turmeric powder (haldi)
  • 2 pinches asafoetida (hing)
  • salt as required
  • ¼ teaspoon sugar or add as required
  • 1 to 2 tablespoons chopped coriander leaves (dhania patta)

how to make maharashtrian kadhi recipe

making curd mixture

  1. mix together curd, water and gram flour in a bowl.

  2. using a wired whisk, mix the batter so well so that no lumps are there.

tempering maharashtrian kadhi

  1. heat ghee or oil in a pan. add the mustard and let them crackle.
  2. then add the cumin. stir and add the green chilies, ginger and curry leaves.
  3. saute for a few seconds. add the turmeric powder and asafoetida.

making maharashtrian kadhi

  1. stir and then add the yogurt+water+gram flour mixture. season with salt and sugar. stir very well.
  2. let the kadhi come to a gentle simmer.

  3. continue to simmer till the kadhi becomes slightly thick. stir at intervals.
  4. if you cook more it will become more thick. so depending on the consistency you prefer, you can simmer the maharashtrian kadhi accordingly.

  5. check the taste and then add more salt or sugar if required.
  6. lastly garnish maharashtrian kadhi with chopped coriander leaves.

  7. serve the maharashtrian kadhi hot with steamed rice or mung dal khichdi topped with a bit of ghee along with papad and pickle.

recipe 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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how to make maharashtrian kadhi recipe

making curd mixture for kadhi

1. in a bowl, take 1 cup curd (yogurt or dahi). 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) 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 for making maharashtrian kadhi.

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 (rai).

maharashtrian kadhi recipe

10. let them crackle.

maharashtrian kadhi recipe

11. then add ½ teaspoon cumin seeds (jeera).

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 (adrak) and 5 to 6 curry leaves (kadi patta).

maharashtrian kadhi recipe

14. saute for a few seconds.

maharashtrian kadhi recipe

15. then add ¼ teaspoon turmeric powder (haldi) 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 the kadhi 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 the maharashtrian kadhi 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 (dhania patta) in the maharashtrian kadhi.

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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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18 comments/reviews

  1. 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 🙂

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

    • welcome nikhil. jai maharashtra, jai bharat.

  3. Good recipes I like it

    • thanks rina

  4. nice recipes. all so good.

    • thanks.

  5. 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.

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

  7. 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.

  8. Mouth watering..

  9. 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

  10. I love the vibrant color and sweetish taste of this kadhi,a pleasing alternate to south Indian mor kuzhambu

    • thanks harini

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