how to make maharashtrian kadhi recipe. making curd mixture for kadhi. 1. in a bowl, take 1 cup curd (yogurt or dahi). use the curd which is made from full fat milk. otherwise the curd can split. 2. add 2 to 3 tablespoons besan (gram flour) to the curd. 3. pour 2 cups water. 4. mix very well with a wired whisk.
While making any kadhi one thing you should keep in mind is that always mix besan well into the curd and see that there are no lumps formed. Even after pouring the besan curd mixture in the tempered spices continuously stir the kadhi till it gets one boil or else the curd will get split.
This khadi is a coolant for a hot scorching summer. The only difference in this kadhi is that it is little sweet when compared to others. A tempering of mustard seeds, cumin seeds, ginger and dry red chilli is made and then added on top of the yogurt gravy to give a spicy flavour to the dish.
Kadhi is considered to be light on stomach and is ease to digest. Hence it is preferred to serve Kadhi in dinner along with khichdi or boiled rice or even jeera rice. Also when kadhi is piping hot some people like to drink it as soup too. Kadhi makes an excellent soup for winter nights.