Maharashtrian Kadhi Recipe
Description:
Maharashtrian Kadhi is a delicately spiced, creamy yogurt-based curry made with gram flour (besan). Known for its mild sweetness, this Kadhi is an ideal comfort dish, especially during the summer, offering a soothing relief from the heat. While the Kadhi has regional variations across India, the Maharashtrian version stands out with its simple yet flavorful profile, bringing together a perfect balance of tanginess and sweetness. Whether enjoyed on a lazy afternoon or at a special lunch, it pairs beautifully with steamed rice, phulkas, and a side of sabzi.
Cuisine:
Maharashtrian Recipes
Course:
Lunch
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Hung Curd | 1 cup |
| Gram Flour (Besan) | 4 tbsp |
| Sugar | 1 tbsp |
| Mustard Seeds | 1 tsp |
| Cumin Seeds | 1 tsp |
| Ginger (1-inch piece) | 1, finely chopped |
| Green Chilli | 1, finely chopped |
| Curry Leaves | 1 twig, chopped |
| Fresh Coriander | 1 twig, chopped |
| Asafoetida (Hing) | 1 pinch |
Preparation Time:
10 minutes
Cooking Time:
25 minutes
Instructions:
-
Prepare the Yogurt and Gram Flour Mixture:
Begin by placing the hung curd (strained yogurt) in a bowl. Add the gram flour (besan) and mix thoroughly until there are no lumps. Gradually add about 1 cup of water while continuing to stir the mixture to ensure it’s smooth and well-blended. -
Tempering the Spices:
Heat some oil in a medium-sized saucepan over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Let them sizzle and crackle for a few seconds to release their flavors. -
Add Aromatics and Cook:
Next, add a pinch of asafoetida (hing), finely chopped green chilies, ginger, and curry leaves to the pan. Cook for 20-30 seconds, allowing the spices to release their fragrance. -
Cook the Kadhi:
Pour the yogurt and gram flour mixture into the saucepan, stirring continuously. Bring the mixture to a gentle boil, keeping the heat on low. Stir occasionally to prevent lumps from forming and to ensure the consistency remains smooth. -
Season the Kadhi:
Once the Kadhi has thickened slightly, add sugar and salt to taste. Continue stirring to dissolve the sugar and ensure the Kadhi is well-seasoned. Let it cook for another 2 minutes on low flame. -
Garnish and Serve:
Once the Kadhi reaches your desired consistency, turn off the heat and garnish with freshly chopped coriander leaves. -
Serving Suggestion:
Serve your delicious Maharashtrian Kadhi with steamed rice, onion bhindi sabzi, and soft phulkas for a complete and satisfying lunch.
Tips for Perfect Maharashtrian Kadhi:
- Consistency Adjustment: If the Kadhi becomes too thick while boiling, you can add a little more water to adjust the consistency to your liking.
- Customizing the Sweetness: You can adjust the sugar quantity according to your preference, as the sweetness is a defining characteristic of this dish.
- Enhance the Flavor: Add a pinch of turmeric or a dash of garam masala for an extra layer of flavor if desired.
This Maharashtrian Kadhi recipe is a perfect combination of simplicity and flavor, offering comfort in every spoonful. Whether served with rice or as an accompaniment to other dishes, it is sure to be a hit with your family and friends!
