Kadhi (Maharashtrian Style)

Simple yet yummy… a comfort food for the soul.

Thursdays have had special place in my heart since my childhood. For two reasons. 1. Only my school had a holiday every Thursday. My brothers had to go to school while I would sleep till late and be a queen for the day. Wasn’t that great!! 2. The Thursday dinner menu was fixed and my favourite. It is till date the most comfort food for me. Kadhi, Khichdi, Bhindi fry, Bajra Bhakri and Thecha. WOW!! Writing this has made me salivate. This menu is so nostalgic.

Kadhi holds a special place in every part of India. And each region has its own variations of this dish. What we are going to see is the style I have seen my mom prepare and the legacy which I continue to prepare and is loved by everyone in my family. I guess it is one of the most simplest ways to make kadhi.

INGREDIENTS

  • Dahi – 1 cup
  • Besan – 2 tablespoon
  • Kari patta – 10-15 leaves
  • Adrak – 8-10 small peices
  • Green Chilly – 2 chillies chopped
  • Panchphoran (Rai, Jeera, Methi, Saunf and Kalonji)
  • Hing – 1 teaspoon (oops.. forgot to add in the pic beside)
  • Badi Elaichi – 1
  • Ghee – 1 tablespoon
  • Water – 1 glass
  • Salt as required
  • Water as required

Start with mixing Dahi and Besan and beat it well to make a smooth batter. Add enough water to make a runny batter. I used one glass of water for this portion size. Remember water should be enough to cook the kadhi and still keep it as thin or thick consistency of your choice. You can add haldi powder as well at this stage if you like. We don’t prefer it in our home so I never add haldi powder to the kadhi.

To a pan / kadhai add ghee, panchphoran and badi elaichi. Let is crackle a little and add hing. (I forgot to add the hing in the ingredients pic.) But hing is absolutely necessary. Then add the karipatta, chillies and ginger pieces. You can also grind the ginger and chilly in a grinder. (I will soon share a different variation of kadhi using ground spices)

Lower the gas flame and add in the besan dahi mixture. Stir well and continue to cook on low flame.

Add salt to taste and cook for 7-8 minutes. Check consistency and also make sure the rawness of besan has gone. Serve hot with some khichdi or steamed rice. What I made with kadhi tonight? Some masala Khichdi, Parwal bhujiya (Bihar style) and chapati. Very comforting and yummy. Remember Yumminess Everyday.

BE YUMMY. BE HEALTHY.

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

Published by lovemommade

I am Manasi Khandpekar, the founder of MOMmade along with my mom. She is the backbone while I enjoy being the face. Travelling from graphic design to brand communication to creating a brand of my own was a journey of learnings and excitement. The world of food fascinates me everyday. And thats where I am living every moment right now. Writing is another passion so food plus writing gave birth to this blog.

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