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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Low
To make the kadhi slightly tangy, you could add in a few drops of lemon juice or amchur powder. This kadhi is best made using home-made curd.
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The Maharastrian kadhi is quite different from the north Indian kadhi. It is slightly sweeter, and makes use of neither onion nor garlic. The addition of pakoras is optional as well. It is also slightly thicker than the Punjabi kadhi.
- Curd (dahi) (1 cup)
- Gram flour (besan) (2 tbsp)
- Water (2 cups)
- Ginger (adrak), grated (½-inch)
- Green chillies (hari mirch), finely chopped (2)
- Sugar (1 tsp)
- Black mustard (sarson) (½ tsp)
- Cumin seeds (jeera) (½ tsp)
- MTR Haldi/Turmeric Powder (½ tsp)
- Asafoetida (hing) (a pinch)
- Curry leaves (kadipatta) ( 5 to 6)
- Desi ghee ( 1 tbsp)
- Coriander leaves (hara dhania), chopped (1 tbsp)
- Salt (to taste)
- In a bowl, mix together the dahi and the besan along with some water. Mix well enough to make sure no lumps are formed.
- Heat ghee in a kadhai. Toss in the sarson and let it crackle. Then, add in the jeera and stir.
- Next, add in the green chillies, ginger and kadipatta. Keep sautéing for a few seconds.
- Then, add in the MTR Haldi/Turmeric Powder and the hing. Now, pour in the dahi-besan mixture, along with some salt and sugar. Keep stirring.
- Keep simmering the kadhi till it has turned fairly thick.
- Garnish with hara dhania.
- Serve hot with steamed rice, papad and pickle.
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