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A light, tangy yogurt curry from Maharashtra, subtly sweetened with jaggery and spiced with a classic tempering of mustard seeds and curry leaves. A comforting and quick dish best enjoyed with steamed rice.
For 4 servings
Prepare the Kadhi Base
Cook the Kadhi
Prepare the Tempering (Tadka)
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A light, tangy yogurt curry from Maharashtra, subtly sweetened with jaggery and spiced with a classic tempering of mustard seeds and curry leaves. A comforting and quick dish best enjoyed with steamed rice.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 117.09 calories per serving with 3.66g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve
Substitute dairy curd with a plant-based yogurt like coconut or soy yogurt. Use a neutral vegetable oil or vegan ghee for the tempering.
Increase the number of green chilies or add a pinch of red chili powder along with the turmeric for extra heat.
For a different flavor profile, add 2-3 cloves of finely chopped garlic to the tempering along with the curry leaves.
Make it slightly sweeter by adding more jaggery. You can also add 2-3 cloves and a small piece of cinnamon to the tempering for a different aromatic profile.
The combination of probiotics from curd and digestive spices like ginger, cumin, and hing (asafoetida) helps improve gut health and makes it easy to digest.
Being a curd-based dish, it is an excellent source of beneficial bacteria (probiotics) that support a healthy gut microbiome and boost immunity.
Yogurt has natural cooling properties, making this kadhi an ideal dish to consume during hot weather to help cool the body from within.
Both curd and besan (gram flour) provide a decent amount of protein and calcium, which are essential for bone health and muscle maintenance.
One serving of Maharashtrian Kadhi (approximately 1 cup or 250g) contains around 100-120 calories, making it a light and low-calorie dish. The exact count can vary based on the fat content of the curd and the amount of ghee used.
Yes, it is considered very healthy. It's rich in probiotics from the curd which aids digestion, contains protein from besan, and uses beneficial spices like turmeric and ginger. It is light on the stomach and hydrating.
Kadhi can curdle for a few reasons: 1) The heat was too high when you started cooking. 2) You did not stir it continuously until it came to a boil. 3) The curd used was too low in fat. To prevent this, always cook on medium-low heat and stir constantly until the first boil.
The main differences are in consistency and ingredients. Maharashtrian Kadhi is thin, soupy, and has a subtle sweet and tangy taste from jaggery. Punjabi Kadhi is much thicker, richer, and often contains fried gram flour dumplings called 'pakoras'.
Yes, you can make it ahead of time and store it in the refrigerator for up to 2 days. The kadhi will thicken upon cooling. Reheat it gently on low heat, adding a little water to adjust the consistency if needed. It's best to add the tempering just before serving for maximum flavor.