Kadhi

Maharashtrian Kadhi in a creamy yogurt curry simmered with besan mixture. There are so many varieties of this simple dish. People across India cook this dish in different ways. For Example : Gujarati Kadhi version, Punjabi Kadhi, Rajasthani Kadhi, etc.
Maharashtrian Kadhi is quite different from the North Indian Kadhi. It is slightly sweeter and is onion and garlic free. You can enjoy this kadhi with steamed rice or enjoy it as soup as well.
In Maharashtra this is served with Puran Poli, Vada and Bhaje or with Spicy Masala Bhat. I personally love to dip Vadas in it and  have it.
You can enjoy making this Kadhi at your home and enjoy it with simply Steamed Rice, Roti, or as a Soup. The taste of this Kadhi will surely tickle up your taste buds and will add an amazing curdy and gingery flavor to your meals.

Kadhi

Ingredients

• 4 tsp gram flour (Besan)
• 1 cup dahi (Yogurt)
• 2-3 cups water
• 1 tsp ghee or oil
• 8-10 curry leaves
• 2-3 green chilies finely chopped
• Half tsp mustard seeds
• Half tsp cumin seeds
• 1/4th tsp turmeric powder
• 1 inch ginger minced or grated
• 2 tsp finely chopped coriander leaves
• Salt as per taste
• 1 tsp sugar
• 2-3 pinches asafoetida (Hing)

Recipe

Take gram flour in a mixing bowl and add curd to it and mix well. Add water to it and mix well. Make sure there are no lumps in the mixture at all.

Heat ghee or oil in pan and add mustards seeds and cumin seeds to it, let them crackle and then lower the heat. Now add green chilies and curry leaves to it. Add asafoetida and turmeric powder to it and mix well.

Pour this tempering over the curd and gram flour mixture. Stir and then add salt and sugar as per your taste.

Now put the mixture on lower heat. Let it boil on medium heat. 

Finally garnish Kadhi with coriander leaves. Serve hot with Rice, Moong Dal Khichdi, Masala Bhat, Roti or enjoys it as a Soup.