Maharashtrian Kadhi
Veg
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.
Cuisines
Vidarbha
Kolhapuri
Maharashtrian
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
|
1 cup | Yogurt |
|
2 tablespoons | Gram Flour |
|
2 cups | Water |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Fenugreek Seed |
|
2 | Green Chili , slit |
|
1 pinch | Asafoetida |
|
1 tablespoon | Ghee |
|
1 tablespoon | Sugar |
|
— | Salt , to taste |
|
1 handful | Cilantro , chopped |
Instructions
- 1 In a bowl, whisk together the yogurt, gram flour, turmeric powder, and water until smooth and lump-free.
- 2 Heat ghee in a pan over medium heat.
- 3 Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to splutter.
- 4 Add the slit green chilies and asafoetida. Sauté for a few seconds.
- 5 Pour the yogurt mixture into the pan, stirring continuously to avoid curdling.
- 6 Add sugar and salt, then bring the mixture to a gentle boil.
- 7 Reduce the heat and let it simmer for 10-15 minutes, stirring occasionally.
- 8 Garnish with fresh coriander leaves before serving.
Tips
Serve hot with steamed rice or khichdi for a comforting meal.