Maharashtrian Kadhi -Kalimirch By Smita| How to make Maharashtrian Kadhi
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 400 grams curd
  • 4 tbsp. (30 grams) Besan (Gram Flour)
  • 1 tsp. Sugar
  • Salt to taste
  • 2 tbsp. chopped Coriander Leaves
  • 8-10 Cloves of Garlic
  • 1 inch Ginger root
  • 3 Green Chilies
  • ½ tsp. Turmeric Powder
  • 2 tbsp. Cooking Oil
  • 1 tsp. Mustard Seeds
  • ¼th tsp Asafoetida Powder
  • 1 tsp. Cumin Seeds
  • 8-10 Curry Leaves
  • 3 Dried Red Chilies
  1. Grind Ginger, Garlic and Green Chilies into a fine paste. We have used 2-3 tbsp. water while grinding.
  2. In a large bowl, put Curd. Add Besan and whisk well. Ensure there are no lumps. Add Green Chili Paste, Sugar, Salt, Turmeric powder and Coriander Leaves. Mix well.
  3. Now gradually add 2-3 cups of water and mix well.When we boil the Kadhi, its consistency would thicken.
  4. Transfer Kadhi in a large pan. Allow it to boil on a medium heat. Kadhi starts simmering in about 5 mins. Reduce the heat and cook. Stir intermittently. Never cook Kadhi on high heat
  5. After Kadhi has been cooking for about 20 mins, Raw taste of green masala and besan has been removed. We will simmer for another 5 mins on low heat.
  6. Kadhi gets cooked in total about 20-25 minutes. Take it off the heat.
  7. For Tadka, heat 2 tbsp. Oil. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Dried Red Chilies. Add Curry Leaves. Pour this tadka on Kadhi.
  8. Keep Kadhi covered until serving
  9. Kadhi and Jeera Rice is a perfect comfort food
Recipe by Kali Mirch - by Smita at