Kadhi, the name itself brings a tangy taste in one’s mouth. Kadhi is very simple side dish prepared mainly using gram flour and sour curd. In different part of India, there are many variations of Kadhi. I have earlier shared some of the variations like Bihari Kadhi Bari and Punjabi Kadhi. This recipe is specifically based on how it is prepared in Maharashtra and very easy to prepare. The delicious side dish goes very well with roti, plain rice as well as famous Maharashtrian masala bhaat. 
Ingredients
- 1/3 cup Gram flour( besan)
- 3/4 cup Sour curd (yogurt)
- 1/2 tsp Turmeric powder
- 2 tsp Broken jaggery
- 3 tbsp Oil
- 1/4 tsp Cumin Seeds
- 1/8 tsp Fenugreek seeds
- 1/4 tsp Mustard seeds
- 1/2'' Cinnamon Stick
- 2-3 Cloves
- 3 Red chilis
- 10-12 Fresh curry leaves
- 1/4 tsp Asafoetida (hing)
- 2 tsp Ginger grated
- 1 tsp Garlic grated
- Salt to taste
- some coriander leaves chopped
Instructions
- In a mixing bowl, whisk besan, yogurt, salt and jaggrey along with 5 cups of water to make a thin batter. Keep it aside.
- Heat oil in a deep pan at medium heat. When oil gets hot add cumin seeds, mustard seeds and fenugreek seeds. Let the seeds get light brown in color then add red chili and curry leaves in to it. Saute it for few seconds. Add ginger-garlic paste, turmeric powder and hing and saute till ginger-garlic gets golden in color.
- Add besan mix liquid prepared in step 1. Bring it to boil for about 10 to 15 minutes. Keep stirring regularly to avoid it getting burnt at bottom.
- Once its done, turn off the heat and leave it covered it for 10 minutes before serving.
- Yummy Masarashtrian kadhi is ready to served. Garnish with coriander leaves.
- Serve it hot with plain rice, roti or masala bhaat.
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