MAHARASHTRIAN STYLE KADHI | महाराष्ट्रियन कढी

Kadhi is a dish basically from Maharashtra,Gujrat,Punjab and Rajasthan.It is basically a thick gravy with base as besan/chickpea flour/gram flour. Kadhi is the combination of curd/butter milk to which besan/chickpea is added and is spiced with chillies,curry leaves,coriander and garlic.Its preparation varies from one region to another.Here we are preparing the Maharashtrian Style Kadhi. Kadhi is prepared in different variations like,



MAHARASHTRIAN STYLE KADHI





course : main course
cuisine : maharashtrian
prep : 10 mins
cook : 15 minutes
total : 25 minutes
servings : 4
author : suchita pradeep



INGREDIENTS :

  • 2 cups sour dahi / curd /butter milk(ताक)
  • 1 tbsp gram flour/chick-pea flour/besan
  • 5-6 chopped chillies
  • 5-6 crushed garlic
  • Curry leaves
  • 1 tsp Cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp sugar (can add as per taste)
  • 1 tbsp cooking oil
  • Coriander for garnishing
  • Salt to taste



METHOD :

  • In a mixer jar take the curd and to it add besan/chickpea flour.
  • Whisk it twice to thrice so that the besan and curd gets mixed properly with each other.
  • In a pan now add the cooking oil.
  • Temper it with cumin seed,mustard seeds,curry leaves.
  • Now add chopped chillies and once chillies get fried add the turmeric powder to the tempering.
  • Pour the curd and besan mix into the pan and give it a nice mix.
  • Add warm water to adjust the consistency.
  • Kadhi should not be too thick nor too flowy.
  • Add the salt to taste.
  • Now add sugar to balance the sourness of the kadhi.
  • Lastly add chopped coriander to the Kadhi.
  • Let it cook on low flame for 5-10 minutes.
  • Your Maharashtrian Kadhi is ready to serve.
  • You can serve it with Roti/Chapaati,Jeera Rice or Steamed Rice or Khichdi.



RECIPE NOTE :

  • Besan is added to the curd while making kadhi so as to stop the splitting of the kadhi.
  • Sugar is added to balance the sour taste of the kadhi.
  • When you whisk the curd and besan in a mixer don’t over whisk it as due over-whisking you will get butter instead of smooth mix of curd and besan.


STEP BY STEP METHOD OF PREPARING MAHARASHTRIAN STYLE KADHI :



  • In a mixer jar take the curd and to it add besan/chickpea flour.
  • Whisk it twice to thrice so that the besan and curd gets mixed properly with each other.

  • In a pan now add the cooking oil.
  • Temper it with cumin seed,mustard seeds,curry leaves.

  • Now add chopped chillies and once chillies get fried add the turmeric powder to the tempering.
  • Pour the curd and besan mix into the pan and give it a nice mix.
  • Add warm warer to adjust the consistency.
  • Kadhi should not be too thick nor too flowy.
  • Add the salt to taste.
  • Now add sugar to balance the sourness of the kadhi.
  • Lastly add chopped coriander to the Kadhi.
  • Let it cook on low flame for 5-10 minutes.

  • Your Maharashtrian Kadhi is ready to serve.
  • You can serve it with Roti/Chapaati,Jeera Rice or Steamed Rice or Khichdi.
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