Рецепт Maharashtrian kadhi recipe – How to make maharashtrian kadhi recipe – kadhi recipes

by charulata

Kadhi is a thick gravy based on gram flour and curd or buttermilk, sometimes served with pakoras or without pakoras.  It is often had with rice or as a side dish for rotis too.  In Gujarat and Rajasthan, kadhi is served with khichdi, rice or rotis.  Traditionally sugar or jaggery is added to the kadhi to give a mild sweet taste to it.  But it can be made even without adding sugar.  Kadhi is considered as a light meal.  This kadhi recipe is done in Maharastrian style.  Garlic and ginger is added to give a nice taste and aroma to the kadhi.  It is a no-onion kadhi recipe.  Kadhi when prepared with ghee gives a nice flavor to it.  Enjoy this kadhi with hot steamed rice and as a comfort meal for dinner!! Prep Time : 5 mins Cook Time :  15 mins Servings : 4  persons Indian cuisine INGREDIENTS Curd – 1 cup Besan or gram flour – 2 tablespoons Turmeric powder – 1/4 teaspoon Sugar – 1/2 teaspoon (optional) Ghee or oil – 1 tablespoon A pinch of asafetida or hing Mustard seeds or oil – 1/2 teaspoon Cumin seeds or jeera – 1/2 teaspoon Green chillies – 2 (chopped finely) 10-12 curry leaves Ginger-garlic – 1 tablespoon (crushed) Salt to taste Few coriander leaves for garnishing HOW TO MAKE OR PREPARE MAHARASHTRIAN KADHI RECIPE Take 1 cup of curd in a vessel.  Add 2 cups of water to the curd.  Whisk well.  Then add gram flour, turmeric powder, sugar and salt.  Mix everything well. Ensure there are no lumps in the mixture.  Heat oil in a pan or kadai.  Add mustard seeds and allow it to splutter.  Then add cumin seeds and let it crackle. Then add hing, chopped green chillies, crushed ginger-garlic and curry leaves.  Saute everything on a low flame for few seconds.  Add the curd besan mixture Mix very well.  Let the kadhi simmer for 4-5 minutes.  Keep stirring at regular intervals.  Once the kadhi reaches a thick consistency and swells a bit, switch off the flame. Garnish with chopped coriander leaves and serve kadhi hot with  steamed rice or khichdi. NOTES/TIPS Use full fat curd for better taste. Ensure that the mixture is smooth and without any lumps for better kadhi. Do not overboil the kadhi, else it will not be smooth.  Once it swells and reaches a thick consistency, switch off the flame.   Related RecipesBhindi kadhi recipe – how to make bhindi kadhi recipeSprouted green moong khichdi recipe – How to make sprout green moong khichdi recipe – healthy recipesPadwal subzi/padavalakai palya/snakegourd stir-fry recipe – snakegourd recipesGreen peas subzi recipe – How to make dried green peas sabzi recipe – side dish for rotisBread burfi recipe – How to make bread barfi recipe – easy bread recipesVegetable tikki or veg cutlet recipe – How to make vegetable tikki recipe – Indian snacksPoha or flattened rice recipes – Collection of 9 poha/aval recipes – Indian veg recipesSprouts masala sabzi recipe – How to make sprouts masala subzi recipe – green moong recipesMatar mushroom recipe – How to make peas mushroom masala recipe – mushroom recipesCollection of dal recipes – Indian curries – dal recipes