Maharashtrian Kadhi Recipe | How to Make Maharashtrian Kadhi


Maharashtrian Kadhi

Indian cuisine, across the regions has many common food items. Of course, they vary in few ingredients or the procedure but still, the base remains quite similar One such basic dish that is an integral part of many regions be it Gujarat, Rajasthan, Punjab, Maharashtra etc is the curd-based Kadhi. With slight changes, each regional preparation tends to have its own unique flavour. The Maharashtrian Kadhi is quite easy and quick to make and yet due to a number of seasonings in it, quite delicious as each ingredient brings its flavour to it.
Course Lunch
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 97 kcal
Author Anju Bhagnari


  • 1 cup Curd
  • 2 tablespoons Besan
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Red Chilli Powder
  • ¼ teaspoon Turmeric Powder
  • 10 Curry Leaves
  • 2 Green Chillies (de-seeded and slit)
  • 1 pinch Hing
  • ½ teaspoon Sugar (optional)
  • 1 teaspoon Ginger (grated)
  • 1 tablespoon Fresh Coriander Leaves (chopped finely)
  • 1 tablespoon Oil
  • Salt to taste
  • Water as needed


  1. Take the curd and besan in a bowl.

  2. Whisk them to a smooth paste.

  3. Add 2 glasses of water and whisk again to a lump-free mixture.

  4. Use a hand-held blender or a balloon whisk for this purpose.

  5. Mix in the red chilli powder and turmeric powder.

    Curd Mixture for Maharashtrian Kadhi
  6. Keep it aside till the tempering is prepared.

  7. Heat the oil in a thick bottom pan on low heat.

  8. Add the mustard seeds and the cumin seeds.

  9. Let them crackle.

  10. Quickly add the grated ginger, curry leaves, hing and the slit green chillies.

  11. Let them cook for a few seconds and then put in the curd mixture.

  12. Add salt and sugar.

  13. Add more water if needed.

    Maharashtrian Kadhi cooking process
  14. Let it simmer for about 10 minutes or till it gets the desired consistency.

    Maharashtrian Kadhi cooking process
  15. The kadhi tends to thicken a little bit on keeping, so adjust the water quantity and cooking time accordingly.

  16. Lastly, garnish with fresh coriander leaves and serve hot with boiled rice

    How to make Maharashtrian Kadhi


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