Maharashtrian Kadhi Recipe

This is a Maharashtrian variation of the recipe of Kadhi. It is prepared in a thick gravy which mainly consists of chickpea flour, curd, and some spices. Mainly all the Kadhi recipes are pretty much the same, but, a little variation can be seen in different regions of India. Follow the step by step instructions to prepare this delicious Maharashtrian Kadhi Recipe.

Print Recipe

Maharashtrian Kadhi

This is a Maharashtrian variation of the recipe of Kadhi. It is prepared in a thick gravy which mainly consists of chickpea flour, curd, and some spices.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course, Side Dish

Cuisine: Indian

Servings: 4

Ingredients

• 1/4 cup Chickpea flour, besan
• 1 cup Curd
• 2-3 Dry red chili (whole)
• 1/2 tsp Cumin seeds
• 1 tsp Garlic
• 1/2 tsp Ginger
• to taste Salt
• 1/4 tsp Turmeric powder
• 2 Green chili
• 1/4 tsp Asafoetida
• 1tbsp Mustard oil
• 5-6 Curry leaves

Instructions

• Keep all the ingredients ready. In a mixing bowl, add curd, flour, turmeric, powder, and salt.
• Mix it well to get the creamy texture. Add 1/2 cup of water, mix it again.
• In a wok, Pour the liquid ingredients.
• Add green chili and cook it on a high flame to medium. Keep stirring while cooking it to avoid any lumps in the gravy.
• Cook it for 8-10 Minutes, when the gravy starts thicken switch off the flame.
• Heat the tempering wok with mustard oil.
• Temper with cumin seeds, ginger, garlic, dry red whole chili, asafoetida and curry leaves. When the chillies are staring getting brown switch off the flame. add this tempering ingredients in the wok and immediately cover it to get the aroma of the spices. Delicious kadhi is ready to serve.

Steps with pictures

Keep all the ingredients ready. In a mixing bowl, add curd, flour, turmeric, powder and salt.

Mix it well to get the creamy texture. Add 1/2 cup of water, mix it again.

In a wok, Pour the liquid ingredients.

Add green chili and cook it on a high flame to medium. Keep stirring while cooking it to avoid any lumps in the gravy.

Cook it for 8-10 Minutes, when the gravy starts thicken switch off the flame.

Heat the tempering wok with mustard oil.

Temper with cumin seeds, ginger, garlic, dry red whole chili, asafoetida and curry leaves. When the chilies are staring getting brown switch off the flame. add these tempering ingredients in the wok and immediately cover it to get the aroma of the spices. Delicious kadhi is ready to serve.