Kadhi Recipe Maharashtrian Style.

Kadhi Recipe Maharashtrian Style.

Preparation time 15 minutes

Cooking time 15 minutes

Total time 30 minutes

Servings 4 people

Type of recipe:  Lunch and dinner

Author: Asmi Kadam


·       2 to 3 bowl Butter Milk

·       1 small chopped Onion

·       3 to 4 green Chilies

·       5 to 6 Garlic cloves

·       Small piece of Ginger

·       Coriander leaves

·       ½ cup of grated Coconut

·       1 teaspoon Cumin

·       1 teaspoon Coriander seeds

·       2 tablespoons Chickpea flour

·       Turmeric

·       Salt

·       Oil

·      For tempering

ü 1 teaspoon Mustered seeds

ü 1 teaspoon Cumin seeds

ü Curry leaves

ü ¼ th teaspoon Asafoetida

ü 2 to 3 Garlic cloves

ü 1 green Chilies

ü 2 dry red Chillies


For grinding masala, take mixture Jaar. Add chopped onions, chilies, garlic, ginger, coriander leaves, coriander seeds, cumin seeds, grated coconut, turmeric and chickpea flour into the mixture jar. Add little water and grind this masala into a fine paste.

Now add 3 bowl of butter milk in a mixing bowl. Into this butter milk add the masala paste. Mix with a spoon.

Now heat a pot or kadai on a medium flame. Add oil. Once oil heated, add mustard seeds, cumin seeds, asafoetida, curry leaves, green chilies and dry red chillies fry for seconds. Then, add crushed garlic into this tadka fry till garlic turn golden brown. Do not burn. Slow the flame. 

Now pour the mixture of butter milk into this tadka. Add the water if required. But, if you want thin kadhi use very little water. Add salt. Mix it well. Stir the kadhi till it boil. Otherwise, kadhi can spoil and it creates the lumps. So, you have to stir the kadhi till it get boiled. Once kadhi started boiling keep the gas on a medium flame. Allow to boil for at least another 10 minutes. 

Now add 1 tablespoons of sugar or jaggery. Mix it well. Allow to cook for another 5 minutes.

Switch off the flame. Garnish with chopped coriander.

Serve with steam rice.

Thank you

Have a wonderful day.

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