Maharashtrian kadhi

• Produce

  • 2 pinches Asafoetida
  • 1 tbsp Coriander
  • 1/2 inch Ginger
  • 1 Green chilies

• Refrigerated

  • 1 cup Curd

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1 Salt as required
  • 1/4 tsp Turmeric

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Dairy

  • 1 tbsp Ghee

• Frozen

  • 5 Curry

• Liquids

  • 2 cups Water

• Other

  • 2 to 2.5 tablespoon besan ((gram flour
  • ¼ teaspoon sugar or as required

Found on vegrecipesofindia.com

Description

Directions

• mix together the yogurt, water and gram flour in a bowl.
• using a wired whisk, mix the batter so well so that no lumps are there.
• 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.
• stir and then add the yogurt+water+gram flour mixture. season with salt and sugar. stir very well.
• let the sauce/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 kadhi 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.