Many varieties of Kadhi are famous in our country. The taste of Kadhi also varies from region to region. In this context, Maharashtrian style Kadhi is also liked a lot. If you are also interested in enjoying different types of tastes, then you can enjoy it at lunch or dinner. Its combination with rice is amazing. It can also be served with Khichdi. If you have never made this dish at home, then it is okay. With the help of our recipe, you can prepare it very easily. Those who eat it will keep praising it. Whenever they get a chance, they will order it.

Ingredients

Curd – 1 cup
Gram flour – 2-3 tbsp
Cumin seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Green chillies – 2
Ginger – 1/2 inch piece
Curry leaves – 5-6
Turmeric – 1/4 tsp
Coriander leaves – 2 tbsp
Sugar – 1/4 tsp
Asafoetida – 2 pinches
Oil – 2 tsp
Salt – as per taste

Recipe

- First of all, take a big bowl add curd and 2 cups of water in it, and churn it well with the help of a churner. After this, add gram flour to the churned curd and mix it well.

- If you want, you can also prepare the solution using a whisk. There should be no lumps of gram flour in the curd solution. After this, keep the prepared batter aside.

- Now put some oil in a pan and heat it. After the oil is heated, add mustard seeds and cumin seeds and let them crackle. After this, add chopped green chilies, finely chopped ginger, and curry leaves and fry them.

- After frying for a few seconds, add turmeric and 2 pinches of asafoetida. Now take the curd-gram flour mixture and mix it again with the help of a churner and then put it in the pan.

- After this, add sugar and salt according to taste. Now put the curry to boil on medium flame.

- When the curry starts boiling slightly, start stirring it. Keep in mind that the curry should not be boiled till it becomes too thick.

- If you like a thicker curry, then you can boil it. After the curry is cooked, turn off the gas and garnish it with green coriander leaves.

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