Maharashtrian Kadhi is a popular, gluten-free, yogurt-based curry that is distinct for its balanced sweet, sour, and mildly spicy profile. It’s a comforting dish, typically served with steamed rice, khichdi, or bhakri.
Unlike some North Indian variations, the Maharashtrian version is slightly sweet, less tangy, and does not typically include pakoras (fritters). It has a velvety, slightly runny consistency, achieved by simmering a mixture of curd (yogurt), water, and a small amount of besan (gram flour). It is often consumed at the end of a meal in Maharashtra, as it is believed to aid digestion.
Ingredients
- 2 tablespoon besan flour (chickpea flour) for 2 bowl full
- 2 cups buttermilk or 1 cup plain yogurt
- 2 chopped green chillies
- 2 tablespoon ghee
- 1 teaspoon mustard and cumin seeds
- 3-4 curry leaves (optional)
- 4 cloves of garlic crushed
- 1 teaspoon sugar (optional)
- 2 tsp turmeric powder
- salt to taste
- 1 & 1/2 cup of water
- Coriander for garnishing
Instructions
1. In a mixing bowl, whisk the yogurt/ buttermilk, pinch of turmeric powder, and besan/ gram flour together until a smooth, lump free mixture/ paste is formed. Set aside.
Note – If you have chacch or ghaar che taak you can use it too.
2. Add in the whisked yogurt mixture to a bigger pot/ patila and keep on whisking so it doesn’t develop lumps in the kadhi.
You can add green chillies and curry leaves at this step. It helps the flavours to get added from this level only.
3. Let is reduce and thicken while stirring in between intervals. You can adjust the flour or water as per your requirement.
4. Once the Kadhi looks thickened/ cooked and is reduced prepare tadka/ tempering.
5. In a separate pan/ tempering kadhai, heat ghee and add the mustard seeds/ rai, allowing them to splutter. Also known as tadka in Hindi (which means to saute all the ingredients in ghee/oil giving it an aromatic roasted taste). Then add cumin seeds, curry leaves, minced ginger/garlic, green chilies, asafoetida, and a pinch of turmeric powder, sautéing for a few seconds.
– (I like adding turmeric at this step as it gives enhanced color when added in tempering.)
6. Immediately add the tadka to kadhi pot.
7. Add in the water to the pot while perpetually whisking it. Cover and let it cook for 5-7 minutes. Bring the kadhi to a gentle simmer and cook until it thickens slightly to the desired consistency. Garnish with fresh coriander leaves and serve hot.
8. Serve hot with hot phulkas or white basmati rice or with Khichdi and a side of Indian pickle. Enjoy this rich in fiber and protein dish.
If you don’t want fried pakoras, you can check the recipe for Kadhi Gole a steamed gole/ pakora version with kadhi.
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