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.
Serves 1-2
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.

Recipe for Maharashtrian Kadhi:
Serves 1-2
Ingredients:
| Ghee | 1/4-1/2 tsp |
| Cumin Seeds | 1/4 tsp |
| Turmeric Powder | 1/8 tsp |
| Curry Leaves | A few |
| Yogurt | 1/4 cup |
| Chickpea Flour | 1 tsp |
| Water | 3/4 cup |
| Greenchilli Paste | 1/4 tsp |
| Ginger paste | 1/8 tsp |
| Salt | To taste, (~1 tsp) |
| Sugar | 1/4 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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