One of the classic Indian curries is a ‘kadhi,’ which is basically a ‘spiced curd sauce.’ Just like other dishes with different regional variations, the recipe of kadhi also changes as you go from one part to the other across the Indian subcontinent. Although the primary ingredient is yogurt, the spices and other elements change resulting in distinct flavors. This post is a quick Maharashtrian Kadhi Recipe, with curd and gram flour (besan) minus pakodas. It is faintly sweet and tempered with basic spices.
About Maharashtrian Kadhi
Kadhi is basically a sauce or gravy, the base of which is traditionally curd and gram flour or chickpea flour (besan). Hence, it has a distinct sour taste to it. Sometimes regional variations have additions like vegetable pakodas or fritters. For instance, this Punjabi Kadhi has onion pakodas in it. The sauce consistency can also be thick or thin.
This Maharashtrian Kadhi Recipe is a popular variant that belongs to West India. There are characteristic ingredients in this one, which make it unique as compared to the kadhis from other regions in India.
Table of Contents
As kadhi-chawal is quite quintessential way of having this dish throughout the length and breadth of India, the same goes for this one from the cuisine of Maharashtra.
Just like this Maharashtrian Kadhi Recipe, the Gujarati Kadhi is also a pakora-less version of kadhi. Another fact that makes both these similar is the addition of sugar, which bring in a slight sweetness in the kadhi.
This Maharashtrian style kadhi is quite simple otherwise and gets done in about 15 minutes. So, on days, when you just want to have something comforting and delicious without putting in much efforts, go for this kadhi.
Kadhi without pakoras has always been a regular at my home. When I have time, I make kadhi with pakoda and when busy, I make a quick kadhi sans the fritters in it. This Maharashtrian Kadhi Recipe falls in the latter category and is one of our favorites.
Curd or yogurt-based dishes are really good and cooling for Indian summers. So, kadhis are common at home during the hot season. As I mentioned earlier, the taste of this Maharashtrian Kadhi Recipe is slightly sweet due to the addition of sugar.
For other things, you can use either fresh or sour curd (yogurt) to make it. The tempering of curry leaves, asafoetida (hing), mustard seeds and cumin seeds perk up the preparation. This is also a no onion and no garlic Maharashtrian Kadhi Recipe.
This kadhi along with steamed rice, makes for a simple and sumptuous summer meal. You can add a homely vegetable dish, salad, roasted papad or mango pickle as a side dish along with it. One of my most preferred combinations is to serve this kadhi with a simple Maharashtrian moong dal khichdi.
How to make Maharashtrian Kadhi
Making curd mixture
1. In a bowl, take 1 cup curd (yogurt). Use the curd which is made from full fat milk. Otherwise, the curd can split.
2. Add 2 to 3 tablespoons besan (gram flour or chickpea flour) to the curd.
3. Pour 2 cups water.
4. Mix very well with a wired whisk.
5. Whisk the mixture very well so that no lumps are there.
6. The mixture should be smooth, else the kadhi will not appear smooth.
7. Measure all the ingredients and keep ready.
Tempering for Maharashtrian Kadhi
8. Heat 1 tablespoon ghee or oil in a pan or kadai.
9. Add ½ teaspoon mustard seeds.
10. Let them crackle.
11. Then, add ½ teaspoon cumin seeds.
12. Let them crackle.
13. Then, add 1 or 2 slit green chilies, ½ inch grated or minced ginger and 5 to 6 curry leaves.
14. Sauté for a few seconds.
15. Then, add ¼ teaspoon turmeric powder and 2 pinches asafoetida (hing).
16. Stir and mix well.
Making Maharashtrian Kadhi
17. Then, add the prepared kadhi mixture.
18. Stir and mix very well.
19. Season with salt and add ¼ teaspoon sugar or as required. You can also add jaggery, instead of sugar.
20. Mix very well.
21. Let the sauce or kadhi come to a gentle simmer.
22. Continue to simmer till it becomes slightly thick.
23. Stir at intervals.
24. If you cook more, then the kadhi will become more thick. So, depending on the consistency you prefer, you can cook accordingly.
25. Check the taste and add more salt or sugar, if required.
26. Lastly, add 1 to 2 tablespoons chopped coriander leaves.
27. Serve Maharashtrian Kadhi hot with steamed rice or moong dal khichdi topped with a bit of ghee along with papad and pickle.
Expert Tips
- The curd that you are using for this recipe has to be full-fat curd. If it is a low-fat curd, it can split or curdle while getting cooked.
- For the sweetness, instead of sugar, you can also add jaggery.
- The tempering can be made either in ghee or oil.
- If you want to make this kadhi gluten free, skip the asafoetida.
- You can cook the kadhi more or less, depending on the thickness you prefer in it. If you cook the kadhi more, it will thicken more.
More Curd Recipes To Try!
Potato Recipes
Gluten Free Recipes
Navratri & Fasting Recipes
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Maharashtrian Kadhi
Ingredients
for making curd mixture
- 1 cup Curd (yogurt) – fresh or sour full-fat curd
- 2 to 3 tablespoons besan (gram flour or chickpea flour)
- 2 cups water
other ingredients
- 1 tablespoon Ghee (clarified butter) or oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds – optional
- 1 or 2 green chilies, slit
- ½ inch ginger, made into a paste or minced or grated
- 5 to 6 curry leaves
- ¼ teaspoon turmeric powder
- 2 pinches asafoetida (hing)
- salt as required
- ¼ teaspoon sugar or add as required
- 1 to 2 tablespoons chopped coriander leaves (cilantro leaves)
Instructions
making curd mixture
- Mix together curd, water and gram flour in a bowl.
- Using a wired whisk, mix the batter so well so that no lumps are there.
tempering maharashtrian kadhi
- Heat ghee or oil in a pan. Add the mustard and let them crackle.
- Then add the cumin. Stir and add the green chilies, ginger and curry leaves.
- Saute for a few seconds. Add the turmeric powder and asafoetida.
making maharashtrian kadhi
- Stir and then add the yogurt+water+gram flour mixture. Season with salt and sugar. Stir very well.
- Let the kadhi come to a gentle simmer.
- Continue to simmer till the kadhi becomes slightly thick. Stir at intervals.
- If you cook more it will become more thick. So depending on the consistency you prefer, you can simmer the kadhi accordingly.
- Check the taste and then add more salt or sugar if required.
- Lastly, garnish with chopped coriander leaves.
- Serve the maharashtrian kadhi hot with steamed rice or mung dal khichdi topped with a bit of ghee along with papad and pickle.
Notes
- Use the curd which is made from full fat milk. Otherwise the curd can split.
- You can also add jaggery instead of sugar.
This Maharashtrian Kadhi Recipe from the archives was first published in June 2014. It has been updated and republished in April 2024.
