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.

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
• kashmiri dum aloo

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Maharashtrian Kadhi

3.5 from 2 votes

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

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.

(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)
• 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 maharashtrian 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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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.

2. add 2 to 3 tablespoons besan (gram flour) to the curd.

3. pour 2 cups water.

4. mix very well with a wired whisk.

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

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

7. measure all the ingredients and keep ready for making maharashtrian kadhi.

tempering maharashtrian kadhi

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

9. add ½ teaspoon mustard seeds (rai).

10. let them crackle.

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

12. let them crackle.

13. then add 1 or 2 slit green chilies, ½ inch grated or minced ginger (adrak) and 5 to 6 curry leaves (kadi patta).

14. saute for a few seconds.

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

16. stir and mix well.

making maharashtrian kadhi

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

18. stir and mix very well.

19. season with salt and add ¼ teaspoon sugar or as required. you can also add jaggery instead of sugar.

20. mix very well.

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

22. continue to simmer till the kadhi becomes slightly thick.

23. stir at intervals.

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.

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

26. lastly add 1 to 2 tablespoons chopped coriander leaves (dhania patta) in the maharashtrian kadhi.

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