how to make kadhi maharashtrian style

Everly

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09-01-2025

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Maharashtrian Kadhi, a comforting and flavorful yogurt-based curry, differs significantly from its North Indian counterparts. This recipe focuses on creating that authentic, tangy, and slightly sweet taste that defines this regional specialty. Let's dive into the steps to make this delicious dish.

Understanding the Key Differences

Before we start, it's important to note what sets Maharashtrian Kadhi apart:

• Sweetness: A subtle sweetness, often from jaggery or sugar, balances the tartness of the yogurt.
• Spices: While spices are used, they're more understated than in some other Kadhi variations. The focus is on the tang and the texture.
• Thick consistency: Maharashtrian Kadhi is typically thicker than other versions.
• Tempering: The tempering (tadka) plays a crucial role in enhancing the flavor.

Ingredients You'll Need

This recipe yields approximately 4 servings.

For the Kadhi:

• 1 cup thick yogurt (dahi), preferably homemade and at room temperature
• 1/2 cup water
• 1/4 teaspoon turmeric powder (haldi)
• 1/2 teaspoon red chili powder (lal mirch) or to taste (adjust according to your spice preference)
• 1/4 teaspoon asafoetida (hing)
• 1/4 teaspoon mustard seeds (rai)
• 1/2 teaspoon cumin seeds (jeera)
• 1 tablespoon oil
• 1 teaspoon jaggery (gur) or sugar (optional, for added sweetness)
• Salt to taste
• 1/2 cup chopped cilantro (dhania), for garnish

For the Tempering (Tadka):

• 1 tablespoon oil
• 1/2 teaspoon mustard seeds (rai)
• 1/2 teaspoon cumin seeds (jeera)
• 1 dried red chili, broken into pieces
• 1 sprig curry leaves (kadi patta)

Optional additions:

• 1/4 cup grated coconut (for richer flavor)
• A pinch of asafoetida (hing) in the tempering (for a stronger aroma)

Step-by-Step Instructions

1. Preparing the Kadhi Base:

1. In a mixing bowl, whisk together the yogurt and water until smooth. Make sure there are no lumps.
2. Add turmeric powder, red chili powder, asafoetida, salt, and jaggery (if using). Mix well.

2. Cooking the Kadhi:

1. Pour the yogurt mixture into a saucepan.
2. Cook over medium-low heat, stirring constantly to prevent sticking and burning. The kadhi should gently simmer and thicken. This may take around 10-15 minutes. Do not let it boil vigorously.
3. Once the kadhi has thickened to your desired consistency, remove it from the heat.

3. Making the Tempering (Tadka):

1. Heat the oil in a small pan.
2. Add the mustard seeds and cumin seeds. Let them splutter.
3. Add the dried red chili and curry leaves. Sauté for a few seconds until fragrant.
4. Pour this tempering over the cooked kadhi.

4. Serving the Maharashtrian Kadhi:

1. Garnish with chopped cilantro.
2. Serve hot with rice, roti, or bhakri.

Tips for the Best Maharashtrian Kadhi:

• Use thick yogurt: The thicker the yogurt, the thicker your kadhi will be. If your yogurt is too thin, you can strain it through a cheesecloth.
• Low and slow: Cooking the kadhi over low heat is crucial to prevent it from curdling or separating.
• Don't overcook: Overcooked kadhi can become bitter. Remove it from the heat as soon as it reaches the desired consistency.
• Adjust spices: Feel free to adjust the amount of red chili powder according to your preference.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought yogurt?

A: Yes, but homemade yogurt usually results in a richer flavor and better texture. If using store-bought, ensure it's thick and plain.

Q: What if my kadhi curdles?

A: Curdling can happen if the heat is too high or if the yogurt is too cold. Try whisking the yogurt thoroughly with water before adding spices and cook over very low heat.

Enjoy your homemade Maharashtrian Kadhi! Let me know in the comments how yours turned out.