Maharashtrian Kadhi

Kadhi is prepared by cooking besan together with the curd.

Each state in India has its special way of preparing the kadhi. This is a Maharashtrian style of kadhi which I learnt from my mother in law. I have cooked it in a ghee based seasoning of jeera, methi dana and green chillies. Do not skip the methi dana as it gives a peculiar and awesome taste to the kadhi.

Ingredients:
Besan/ Chickpeas flour - 2 tbsp
Curd/ Yogurt - 2 cups
Ghee/ Clarified butter - 1 tbsp
Jeera/ Cumin seeds - 1 tsp
Sauf seeds - half tsp
Ajwain/ Carom seeds - half tsp
Methi dana/ Fenugreek seeds - half tsp
Hing/ Asafoetida - pinch
Green chillies (chopped) - 3
Chili powder - half tsp
Sugar - 2 tsp
Salt - as needed

Procedure:
1. Take a mixing bowl, add the yogurt , sugar and the besan and mix them well and keep it aside. Make sure that besan does not form any lumps.
2. Take a wok, add ghee. Once the ghee is hot, add cumin seeds, fenugreek seeds, ajwain, saunf, hing and green chilies.
3. Next add chilli powder and finally add the besan - yoghurt mix.
4. Add sufficient salt and water.
5. Let it boil uncovered on a medium flame for around 10 mins

The delicious Kadhi is ready to serve. Serve it with khichdi or rice.

Notes:
1. Adjust the sugar depending on the sourness of the curd. The curd I get here in Sydney is really sweet and hence I did not have to add much sugar. If the curd is sour, you may have to add ard 3-4 tbsp sugar.
2. Garnish it with Coriander leaves/ Cilantro. Since I did not have one, I skipped it.
3. You can make onion pakodas and add in the kadhi to prepare kadhi-pakodi.
4. Do not add too much water as the kadhi has to be thick.