Maharashtrian Kadhi Recipe

This is simple and easy Maharashtrian kadhi.

Maharashtrian kadhi is tempered with mustard seeds, cumin seeds, curry leaves and ginger, garlic, green chilly paste to spice it up.

 Kadhi is considered to be light on a stomach and is ease to digest. Hence it is preferred to served kadhi in dinner along with boiled rice 🍚 or jeera rice or pakoda or kande bhajji. Also when kadhi is pipping hot some people like to drink it as soup too.

Let us now check the step by step recipe of Maharashtriyan kadhi with pictures.

Ingradients:

• Curd 1 bowl
• Water 3-4 bowl
• Besan 2 tsp
• Turmeric 1/2 tsp
• Salt as per test

For tadaka

• Mustard seeds 1/2 tsp
• Cumin seeds 1 tsp
• Pinch of Hing 
• Curry leaves 6-7
• Green chilly-Ginger-Garlic paste 1/2 tsp
• Kokum 2 petals

Recipe:

• Take 1 bowl curd into mixing bowl, Whisk curd by spoon.

• Add some water and again whisk by spoon
• Add 2 tsp Besan in curd and stir very well to make a smooth mixture without lumps. 

• Add 3 cup water and stir again, Consistency is very thin.

• Heat oil in pot, add mastard seeds, cumin seeds.

• When they are splutter then add pinch of hing, curry leaves, green chilly-ginger-garlic paste saute them very well 

• Add turmeric powder and Kokum petals into tadka and saute a minute on law heat.

• Add curd-besan thin mixture into tadaka.

• Stir it very well.

• Increase the flame to medium and bring the kadhi to a boil

• Time taken to cook kadhi will be around 15 mins.
• After it comes to a boil, then lower the heat and simmer it for 6 min.
• If kadhi is become too thick, then add some water and cook till it boiled.

• Add salt in kadhi and garnish with coriander leaves 
• Kadhi is ready. It served with hot Kande-Bhajji or Pakoda, served with plain rice, Chapati, Bhakari
• Highlighted recipes available on my website and please do visit on highlighted kande-bhajji recipes.

Please don't forget share, comments and subscribe.

Be happy, Be healthy, Be positive

Thank You 😋😊