Maharashtrian Kadhi Recipe | Sweet & Tangy Kadhi Recipe | Yogurt Curry

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Maharashtrian kadhi is a traditional dish from the Indian state of Maharashtra. It’s a yogurt-based curry that is typically seasoned with spices like cumin seeds, ginger, green chillies, and curry leaves.

This is a super simple & quick curry recipe. This kadhi is a no onion no garlic recipe, a beginner-friendly dish that goes best with rice.

About Maharashtrian Kadhi

The main ingredient in Maharashtrian kadhi is yogurt (curd or dahi). This yogurt forms the base of the curry and gives it a tangy flavour.

Maharashtrian kadhi is known for its unique balance of flavours. It has a tangy and slightly sour taste due to yogurt, which is balanced with the warmth of spices like cumin and ginger.

It often has a hint of sweetness and heat from ingredients like sugar and green chillies.

A crucial step in making Maharashtrian kadhi is tempering, also known as tadka.

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This involves heating ghee/oil and adding cumin seeds and curry leaves. This tadka is poured over the prepared kadhi to enhance its flavour.

Maharashtrian kadhi is often served with mugachi khichadi (Moong dal khichdi) and also with steamed rice. It can also be accompanied by side dishes like batata bhaji (potato curry), bhakri (a type of bread), or even with plain chapatis.

There can be variations in the ingredients and preparation method depending on the region and personal preferences. Some versions may include vegetables like okra (bhindi) or pakoras (fried gram flour dumplings).

Kadhi is a nutritious dish as it contains probiotics from yogurt, which is good for gut health. It’s also a good source of protein, calcium, and various vitamins and minerals.

Kadhi is an integral part of Maharashtrian cuisine and is often prepared for special occasions and festivals. It’s considered comfort food and is known for its soothing qualities.

The level of spiciness can vary depending on personal taste. Some people prefer a milder version, while others enjoy it spicier by adding more green chilies or red chilli powder.

Maharashtrian kadhi is typically pale yellow in colour due to the use of turmeric and besan (gram flour). It is usually served hot, and the tempering is poured over the kadhi just before serving to infuse it with the aromatic flavours of the spices.

lngredients

Curd / Yogurt – This is the base ingredient for making this kadhi. I have used storebought curd / yogurt for making this kadhi, you can make use of homemade curd too. Make sure the curd is little sour in taste.

Besan (Gram Flour) – Besan is added to kadhi to prevent it from curdling. It also gives a nice thickness and creaminess to the kadhi.

Ginger & Chillies – To give a nice warmth to this sweet & sour kadhi, I add roughly crushed ginger and green chilli paste. If you like garlic, you may use it along with ginger chilli and add it to this kadhi too.

For Tadka – We will require a teaspoon of cumin seeds along with a few curry leaves. Here you can also add dry red chillies if you like.

Seasonings – This Maharashtrian curry is sweet, sour and mildly spicy in taste hence we will need to add 2-3 tablespoons of sugar here. You can adjust the quantity of sugar as per your personal preference and also depending on how sour the curd is. We will also need salt to taste.

Ghee – To make kadhi, we will use ghee (clarified butter) which gives a nice distinct taste to this curry. You can also use oil instead.

Variations

You can add garlic and dry red chillies to the tempering.

Many times, vegetables are also added like padwal (snake gourd), ridge gourd, and carrots to name a few.

Serving Suggestions

Maharashtrian kadhi is commonly served with Mugachi Khichadi (Moong dal khichdi) along with some pickle and papad.

This kadhi also pairs best with plain steamed rice, vegetable pulao,

You can also serve this as a soup before your meals.

Storage Options

This Maharashtrian kadhi stays good for about 2-3 days in the refrigerator. Reheat before serving.

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How to make Maharashtrian Kadhi

• In a mixing bowl, add curd/yogurt and whisk to a smooth paste.

• Add roughly crushed ginger-green chilli paste, turmeric powder, besan (gram flour), salt, sugar and water. Mix well and make sure no lumps remain in this mixture.

• Add one glass of water and mix well.

• In a saucepan, add the curd mixture. Add 2 cups of water and let the mixture simmer on medium flame. Maharashtrian kadhi is always on the thinner side, unlike the North Indian kadhi which is quite thick. In the meantime let’s make the tadka.

• In a tadka pan, heat ghee, add cumin seeds, and let them sizzle till they change colour to a golden brown. Add a few curry leaves.

• Pour this tadka on the kadhi and mix well.

• Let the kadhi come to a boil. Stir occasionally. Let the kadhi boil for 3-4 minutes.

• Our easy Maharashtrian Kadhi is ready. Lastly, garnish with coriander leaves

• .Serve hot with mugachi khicahdi or steamed rice.

Note:

Important: This curry when it starts boiling can overflow immediately hence do not leave it unattended. If you feel it starts to overflow while boiling, lower the flame and stir.

Adjust the quantity of sugar as per the sourness of the curd / yogurt.

Traditional Maharashtrian kadhi is quite thin in consistency but you can adjust the consistency as per your preference.

You can use homemade curd or store-bought curd for this recipe.

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