Maharashtrian Kadhi

A thin, tangy buttermilk (taak) curry thickened lightly with besan and tempered with mustard seeds, green chillies, ginger, and curry leaves. Unlike the sweeter, thicker Gujarati kadhi, the Maharashtrian version is more sour, thinner, and sharper — drunk as a liquid side alongside rice rather than eaten as a thick soup. Often finished with fresh coriander and a squeeze of lemon.