Maharashtrian Kadhi Recipe – A Flavorful Delight
Maharashtrian Kadhi is a traditional, light, and tangy curry that is a staple in Maharashtrian cuisine. This dish is made using yogurt, gram flour (besan), and a variety of aromatic spices, giving it a distinct flavor. The addition of curry leaves, ginger, and green chilies adds depth to this dish, making it perfect for a comforting lunch or dinner. It is commonly paired with steamed rice, bhindi (okra) sabzi, and chapati for a wholesome meal. Let’s dive into the recipe!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Hung yogurt (Hing Dahi) | 1 cup |
| Gram flour (Besan) | 4 tbsp |
| Sugar | 1 tbsp |
| Mustard seeds (Rai) | 1 tsp |
| Cumin seeds (Jeera) | 1 tsp |
| Ginger (grated) | 1-inch piece |
| Green chili (chopped) | 1 |
| Curry leaves (Kadhi Patta) | 1 sprig |
| Fresh coriander (for garnishing) | 1 sprig |
| Asafoetida (Hing) | A pinch |
| Water | 1 cup |
| Salt | To taste |
| Oil | 2 tbsp |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Maharashtrian
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prepare the Base for Kadhi:
In a mixing bowl, combine 1 cup of hung yogurt and 4 tablespoons of gram flour (besan). Whisk them together well until there are no lumps. Gradually add 1 cup of water and continue whisking to make a smooth mixture. -
Temper the Spices:
Heat oil in a saucepan over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them splutter and sizzle in the oil. -
Add Aromatics:
To the tempered spices, add a pinch of asafoetida (hing), grated ginger, chopped green chili, and curry leaves. Sauté for about 20 seconds, allowing the flavors to meld together. -
Cook the Kadhi:
Pour the yogurt and gram flour mixture into the pan with the spices. Reduce the heat to low and let the kadhi simmer gently. Stir occasionally to prevent the mixture from sticking to the bottom of the pan. Allow it to come to a gentle boil and thicken. -
Season the Kadhi:
Once the kadhi thickens, add salt and 1 tablespoon of sugar to balance the tanginess of the yogurt. Stir well to incorporate the seasoning. Let it simmer for another 2 minutes to blend the flavors. -
Finish and Serve:
Turn off the heat and garnish the kadhi with freshly chopped coriander leaves. Serve the Maharashtrian Kadhi hot with steamed rice, bhindi sabzi (okra curry), and soft chapatis for a wholesome meal.
Serving Suggestions:
This flavorful Maharashtrian Kadhi pairs wonderfully with steamed rice, bhindi ki sabzi (okra curry), and phulka (Indian flatbreads). The tangy, mildly spiced flavor of the kadhi is the perfect contrast to the savory dishes served alongside it.
Tips for Best Results:
- Consistency of Kadhi: If you prefer a thinner kadhi, you can add more water to the mixture while whisking. On the other hand, if you like a thicker kadhi, let it simmer for a little longer.
- Use of Fresh Ingredients: Always use fresh curry leaves and ginger for the best flavor in your kadhi.
- Yogurt: If you don’t have hung yogurt, you can use regular thick yogurt, but make sure it’s well-beaten to avoid lumps in the kadhi.
This Maharashtrian Kadhi is a delightful addition to your culinary repertoire. Its rich, creamy texture and savory yet tangy flavor make it a beloved comfort food in many Maharashtrian households. Serve it as part of a traditional meal and enjoy the authentic taste of Maharashtra!
