Maharashtrian Kadhi
Maharashtrian Kadhi is rich in probiotics, aids digestion, boosts immunity, and provides essential nutrients like calcium and protein. This dish is also low in calories and can be made gluten-free, making it suitable for various dietary needs.

1 small bowl
For 4 people
Difficulty
Easy
Taste
Sour
Health Benefits
Probiotic-Rich: Full-fat buttermilk is a great source of probiotics, promoting healthy digestion.
Anti-inflammatory: Turmeric contains curcumin, known for its anti-inflammatory properties.
Immune Boosting: Ginger and garlic enhance immunity and fight infections.
Digestive Aid: Cumin seeds help in improving digestion and relieving bloating.
Low in Calories: This dish is relatively low in calories, making it a healthy choice for weight management.
120 kcal
in 261g
Protein:
3g
Fats:
10g
Carbs:
10g
Cholesterol:
5mg
Sodium, Na:
300mg
Potassium, K:
150mg
Maharashtrian Kadhi is a soothing, tangy, and lightly spiced yogurt-based curry, perfect for pairing with steamed rice. This traditional recipe is a staple in Maharashtrian households, celebrated for its comforting flavors and digestive benefits. It's a quick and easy dish that can be prepared in under 30 minutes, making it an ideal choice for busy weeknights.
Allergy Advice
This recipe contains Dairy Products. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
250 ml Full - fat buttermilk
1 & half grams Turmeric
1 tablespoon Besan
30 ml Oil
half teaspoon Mustard seeds
half teaspoon Cumin Seeds
half teaspoon Asafoetida
6 pieces Curry leaves
1 tablespoon Ginger garlic, chopped
2 pieces Green chillies
240 ml Water
1 teaspoon Sugar
Salt as per taste
Tips
Ensure the curd used is full-fat to prevent splitting.
For sweetness, jaggery can be used instead of sugar for a more authentic flavor.
Adjust the cooking time based on your preferred consistency.
Tempering can be done in ghee for added richness.
Make it gluten-free by skipping asafoetida.
Directions
In a bowl, add 250 ml of full-fat buttermilk.
Add 0.5 tsp of turmeric powder.
Add 1 tbsp of besan (gram flour).
Mix well until smooth and lump-free.
Heat a saucepan over medium heat.
Add 2 tbsp of oil.
Once the oil is hot, add 1 tsp of mustard seeds and let them splutter.
Add 1 tsp of cumin seeds.
Add 0.5 tsp of asafoetida (hing).
Add 6 curry leaves.
Add 1 tbsp of chopped ginger and garlic.
Sauté until the ginger-garlic mixture is golden brown.
Add 2 chopped green chillies and sauté for another minute.
Add the buttermilk mixture to the pan.Add 1 cup of water and stir well.
Cook on medium heat, stirring continuously to prevent curdling.Add 1 tsp of sugar and salt to taste.
Cook until the kadhi reaches your desired thickness (longer cooking for thicker kadhi).
Notes
Maharashtrian Kadhi is beneficial for digestive health due to its probiotic content from buttermilk. It can help with indigestion and bloating.
However, individuals with dairy allergies or lactose intolerance should avoid this dish.
Additionally, those with gluten intolerance should omit the asafoetida.
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