Wednesday, 15 June 2016

Maharashtrian Kadhi !

Kadhi is a yogurt based dish that is often served with rice. It is sometimes made with pakoras or just plain kadhi. The method preparation and the taste varies from region to region depending on the amount of spiciness, sweetness and few other ingredients. 
There is also a south Indian version of this kadhi that is made in Tamilnadu called as More Kuzhambu where few other veggies are also added to it. 


  • 1 cup thick curd / yogurt
  • 2 - 2 1/2 cup  water (approx)
  • 2 to 2 1/2 tbsp Besan (Gram Flour)
  • 1/2 tsp Turmeric Powder
  • salt as needed

For tempering

  • 1 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1 tsp Cumin Seeds (Jeera)
  • a pinch of asafoedita (hing)
  • 1 tsp Ginger (finely chopped)
  • 2 small Green chillis (finely chopped)
  • 1 sprig Curry leaves
  • 2 tbsp coriander (finely chopped)

  • In a bowl, take the curd/yogurt ,add water and beat it well until it is smooth.
  • Add turmeric , salt and besan  (gram flour) to it.

  • Beat well with a whisk or just run in a mixie to make sure there are no lumps.
  • Heat oil in a pan and add all the tempering ingredients.

  • Pour the kadhi mixture to the tempering and allow it to come to simmer.

  • Continue to cook in low flame for another 5 to 7 minutes and by stirring in intervals.
  • The kadhi would turn slightly thick and turn off stove when it reaches your desired consistency.
  • Add chopped coriander leaves, give a mix and serve with hot rice.


  • You can also add a pinch of sugar if desired. Dont add too much sugar else it will become Gujarati Kadhi :)
  • Adjust amount of green chillis as per taste.
  • Served with papad, pickle and hot rice it makes a wholesome and satisfying meal. I love the fryums with this :)

With Love,

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