Friday, 9 September 2016

Maharashtrian Kadhi

Kadhi (कढी ) is an accompaniment to khichadi, steamed rice or poli. It has the consistency of daal. It consists of spiced yogurt, thickened with chickpea flour.

Recipe for Maharashtrian Kadhi:

Serves 1-2


Ghee1/4-1/2 tsp
Cumin Seeds1/4 tsp
Turmeric Powder1/8 tsp
Curry LeavesA few

Yogurt1/4 cup
Chickpea Flour1 tsp
Water3/4 cup
Greenchilli Paste1/4 tsp
Ginger paste1/8 tsp
SaltTo taste, (~1 tsp)
Sugar1/4 tsp

How to make Maharashtrian Kadhi:

1. Mix the yogurt and chickpea flour to make a smooth paste. To this, add water, greenchilli paste,  ginger paste, salt and sugar and mix it well.
2. To make the tempering, heat the ghee in a pan and then add the curry leaves. Once they pop, add the cumin seeds and turmeric powder.
3. Then, give the  yogurt mixture a quick stir and add it to the pan. Don't take too long, otherwise you risk burning the tempering!
4. Keep stirring the kadhi on medium heat, untill it thickens.

Serve it warm, with rice or poli. It is best to make this kadhi just before eating, since it tastes best fresh.

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