One of the classic Indian curries is “kadhi” which is basically a “spiced curd paste”. Just like other dishes with different regional variations, kadhi recipes change as you travel from one part of the Indian subcontinent to another. Although the main ingredient is yogurt, the spices and other elements are varied to create a unique flavor. This post is a quick Maharashtrian kadi recipe using curd and gram flour (besan) minus the pakodas. It is slightly sweet and tempered with basic spices.
About Maharashtra Khadi
Kadhi is basically a sauce or gravy whose base is traditionally curd and gram flour or chickpea flour (besan). Therefore, it has a distinct sour taste. Sometimes regional differences include additives such as vegetable wraps or fried dough sticks.For example, this punjabi khadi There are onion pakodas in it. The consistency of the sauce can also be thick or thin.
This Maharashtrian khadi recipe is a popular variation belonging to West India. The product has a unique composition that makes it unique compared to khadis from other parts of India.
Since kadhi-chawal is the typical way of eating this dish across India, so is Maharashtrian cuisine.
Like this Maharashtrian Kadhi recipe, gujarat khadi It is also the pakora-less version of kadhi. Another fact that makes the two similar is the addition of sugar, which gives the kadhi a slight sweetness.
This Maharashtrian style kadhi is very simple and can be made in about 15 minutes. So, on those days when you just want something comforting and delicious without putting in much effort, go for this kadhi.
More information about this recipe
Kadhi without fried vegetables has always been a regular in my house. When I have time, I make kadhi with pakoda and when I am busy, I make a quick kadhi without fritters. This Maharashtrian kadhi recipe falls into the latter category and is one of our favorites.
Curd or yogurt based dishes are perfect for Indian summer and are cool. Therefore, kadis are common in homes during the hot season. As I mentioned earlier, the taste of this Maharashtrian kadhi recipe is slightly sweet due to the added sugar.
For other things, you can make it using fresh or sour curd (yoghurt). The blend of curry leaves, asafoetida, mustard seeds and cumin seeds makes this dish vibrant. This is also a Maharashtrian kadhi recipe without onions and garlic.
This kadhi along with rice makes a simple yet hearty summer meal. You can add a side dish of house vegetables, salad, grilled papaya or mango pickle. One of my favorite combinations is to serve this kadi with a simple Maharashtrian moong dal khichdi.
Step-by-step guide
How to Make Maharashtrian Kadi
Make the curd mixture
1. In a bowl, take 1 cup of curd (yogurt). Use curd made from whole milk. Otherwise, the curds may split.
2. Add 2 to 3 tablespoons of besan (gram flour or chickpea flour) to the curd.
3. Pour in 2 cups of water.
4. Mix thoroughly with a corded mixer.
5. Stir the mixture well to make sure there are no lumps.
6. The mixture should be smooth otherwise the kadhi will not appear smooth.
7. Weigh all materials and set aside.
Maharashtrian kadhi workout
8. Heat 1 tablespoon of ghee or oil in a pan or kadai.
9. Add ½ teaspoon mustard seeds.
10. Make them crackle.
11. Then, add ½ teaspoon of cumin seeds.
12. Make them crackle.
13. Then, add 1 or 2 green chillies, 1/2 inch grated or chopped ginger and 5 to 6 curry leaves.
14. Fry for a few seconds.
15. Then, add 1/4 teaspoon turmeric powder and 2 pinches of asafoetida.
16. Stir evenly.
Making Maharashtrian Khadi
17. Then, add the prepared kadhi mixture.
18. Stir evenly.
19. Season with salt and add 1/4 teaspoon sugar or as desired. You can also add jaggery in place of sugar.
20. Stir evenly.
21. Bring the sauce or kadhi to a simmer.
22. Continue to cook until slightly thickened.
23. Stir every once in a while.
24. If you cook it more, then the kadhi will become thicker. So, depending on the consistency you like, you can cook accordingly.
25. Check the taste and add more salt or sugar if needed.
26. Finally, add 1 to 2 tablespoons of chopped coriander leaves.
27. Serve hot Maharashtrian Kadhi with steamed rice or moong dal khichdi, topped with a little ghee, papad and pickle.
Expert Tips
- The curd you use for this recipe must be full fat curd. If it's low-fat curd, it may split or curdle while cooking.
- For sweetness, jaggery can also be added in place of sugar.
- Tempering can be done with ghee or oil.
- If you want to make this kadhi gluten-free, skip the asafoetida.
- You can cook the kadhi more or less depending on how thick you like it. If you cook the kadhi more, it will become thicker.
More curd recipes to try!
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maharashtra khadi
Maharashtrian Kadhi is a quick yogurt and gram flour based sauce or kadhi made without the need for French fries. Tempered with spices, a little sweet. Best served with some rice for an easy summer meal.
Preparation time 3 minute
cooking time 12 minute
total time 15 minute
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Make the curd mixture
Mix curd, water and gram flour in a bowl.
Use a corded mixer to mix the batter thoroughly, making sure there are no lumps.
Reconciling Maharashtrian Khadi
Heat ghee or oil in a pan. Add the mustard and let them pop.
Then add cumin. Stir and add green chillies, ginger and curry leaves.
Saute for a few seconds. Add turmeric powder and asafoetida.
Making Maharashtrian Khadi
Stir and then add the yogurt + water + gram flour mixture. Season with salt and sugar. Mix well.
Let the kadhi cook slowly.
Continue cooking until the kadhi thickens slightly. Stir every once in a while.
If you cook it more, it will become thicker. So, depending on your preferred consistency, you can cook the kadhi accordingly.
Check the taste and add more salt or sugar as needed.
Finally, garnish with chopped coriander leaves.
Serve Maharashtrian kadhi with steamed rice or mung dal khichdi, sprinkled with a little ghee, mupada and pickles.
- Use curd made from whole milk. Otherwise the curd will split.
- You can also add jaggery instead of sugar.
This Maharashtrian khadi recipe from the archives was first published in June 2014. Updated and republished in April 2024.
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