Are you looking for the ultimate comfort food for hot summer days or cozy dinners? You have to try this authentic Maharashtrian Dahi Kadhi recipe! Dahi Kadhi is a traditional, tangy, and soothing Indian yogurt curry made with thick curd, gram flour (besan), and a fragrant tempering of spices.
When you don’t feel like eating heavy meals, this light and flavorful Maharashtrian Dahi Kadhi acts as the perfect saviour. It is incredibly simple to make, uses basic pantry ingredients, and gets ready in just a few minutes. Whether you are a beginner or an experienced cook, you will love how effortless this Dahi Kadhi recipe is.
Pair it with piping hot steamed rice or khichdi, and you have a soul-satisfying meal ready to go. Let’s dive into how to make this delightful and easy Dahi Kadhi at home!
Also Read: Vegetables Kadhi Recipe | Veg Kadhi Recipe
Ingredients List
- 250 grams thick Yogurt (Dahi)
- 1 tbsp Gram Flour (Besan)
- Water (as required to adjust consistency)
- 2 tbsp Oil or Ghee (for tempering)
- 1 tsp Mustard Seeds (Rai)
- 1 tsp Cumin Seeds (Jeera)
- A pinch of Asafoetida (Hing)
- 1 whole head of Garlic (crushed)
- 1 sprig of Curry Leaves (Kadi Patta)
- 3-4 Pale Green Chillies (crushed)
- ½ tsp Turmeric Powder (Haldi)
- Salt to taste
- A pinch of Sugar or Jaggery (for balancing the flavour)
- Fresh Coriander Leaves (chopped, for garnish)
Step-by-Step Instructions
- Whisk the Yogurt: Take 250 grams of thick yogurt in a bowl. Add 1 tablespoon of gram flour (besan) to it. Whisk it thoroughly until smooth so that no lumps form.
- Add Water: Once the besan is mixed perfectly, pour in water to thin out the mixture and whisk again. Keep this mixture aside.
- Prepare the Tempering (Tadka): Heat a pan or wok (kadai) on medium flame. Add oil or ghee and let it get hot.
- Add Spices: Add mustard seeds, cumin seeds, a pinch of hing, crushed garlic, and curry leaves. Sauté well.
- Sauté Chillies & Turmeric: Add the crushed green chillies and turmeric powder. Mix well until the raw smell disappears and the tempering is nicely roasted. Add salt to taste.
- Pour the Yogurt Mixture: Lower the heat slightly and carefully pour the whisked yogurt-besan mixture into the pan.
- Stir Continuously: Keep the gas flame on medium and stir the Maharashtrian Dahi Kadhi continuously until it comes to a boil. Do not stop stirring, or the yogurt might split.
- Garnish and Simmer: Once it boils, add freshly chopped coriander leaves and a little sugar or jaggery to balance the tanginess. Simmer for 2 to 3 minutes.
- Serve: Turn off the heat. Your delicious Dahi Kadhi is ready to be served hot!
Also Read: Homemade Buttermilk Kadhi Recipe | Kadhi Recipe
Cooking Tips for Better Results
- Avoid Lumps: Always mix the gram flour (besan) into the thick yogurt before adding water. This ensures a silky, lump-free texture.
- Prevent Splitting: The biggest secret to a perfect kadhi is to stir it continuously on medium heat until it reaches its first boil. Leaving it unattended can cause the curd to curdle or split.
- Use Sour Yogurt: For the best, most traditional taste, use yogurt that is slightly sour.
- Crush the Spices: Crushing the garlic and green chillies instead of chopping them releases much more flavour into the hot oil.
Variations
- Vegan Version: Swap the dairy yogurt with plain, unsweetened peanut curd, soy yogurt, or coconut yogurt. Use vegetable oil instead of ghee for tempering.
- Spicy Version: Add half a teaspoon of red chilli powder along with the turmeric, or use dark green, fiery chillies instead of pale ones.
- Kids-Friendly Version: Skip the crushed green chillies entirely or use just one mild chilli. The mild, slightly sweet flavour (from the sugar/jaggery) makes it an instant hit with kids.
- Pakoda Kadhi: You can fry simple onion or besan pakodas (fritters) and drop them into the simmering kadhi at the very end.
Serving Suggestions
- With Steamed Rice: The ultimate comfort combo! Pour hot kadhi over fluffy basmati rice.
- With Khichdi: Serve alongside a warm bowl of moong dal khichdi and a side of roasted papad.
- With Flatbreads: It tastes wonderful dipped with soft rotis, phulkas, or traditional Maharashtrian Bhakri (jowar or bajra flatbread).
Also Read: Smooth and Delicious Kadhi Recipe
FAQs
Q: Why did my Dahi Kadhi split/curdle?
A: Kadhi usually splits if the yogurt is added to very high heat without constant stirring. Make sure to stir continuously until the first boil to keep the texture smooth.
Q: Can I use buttermilk (taak) instead of yogurt?
A: Yes, absolutely! You can replace the thick yogurt and water mixture with ready-made buttermilk. The rest of the Dahi Kadhi recipe steps remain exactly the same.
Q: Is it necessary to add sugar or jaggery?
A: Adding a pinch of sugar or jaggery is traditional in Maharashtrian cuisine. It doesn’t make the dish sweet but beautifully balances the sourness of the yogurt and the heat of the chillies.
Q: Can I store leftover Kadhi in the fridge?
A: Yes, you can store leftover Kadhi in an airtight container in the refrigerator for up to 2 days. Reheat it gently on a low flame while stirring.
Q: Can I add ginger to this recipe?
A: Yes! If you like the flavour of ginger, you can crush half an inch of ginger along with the garlic and add it to the hot oil tempering.
Authentic Maharashtrian Dahi Kadhi Recipe | Easy Steps
Ingredients
- 250 grams thick Yogurt Dahi
- 1 tbsp Gram Flour Besan
- Water as required to adjust consistency
- 2 tbsp Oil or Ghee for tempering
- 1 tsp Mustard Seeds Rai
- 1 tsp Cumin Seeds Jeera
- A pinch of Asafoetida Hing
- 1 whole head of Garlic crushed
- 1 sprig of Curry Leaves Kadi Patta
- 3-4 Pale Green Chillies crushed
- ½ tsp Turmeric Powder Haldi
- Salt to taste
- A pinch of Sugar or Jaggery for balancing the flavour
- Fresh Coriander Leaves chopped, for garnish
Instructions
- Whisk the Yogurt: Take 250 grams of thick yogurt in a bowl. Add 1 tablespoon of gram flour (besan) to it. Whisk it thoroughly until smooth so that no lumps form.
- Add Water: Once the besan is mixed perfectly, pour in water to thin out the mixture and whisk again. Keep this mixture aside.
- Prepare the Tempering (Tadka): Heat a pan or wok (kadai) on medium flame. Add oil or ghee and let it get hot.
- Add Spices: Add mustard seeds, cumin seeds, a pinch of hing, crushed garlic, and curry leaves. Sauté well.
- Sauté Chillies & Turmeric: Add the crushed green chillies and turmeric powder. Mix well until the raw smell disappears and the tempering is nicely roasted. Add salt to taste.
- Pour the Yogurt Mixture: Lower the heat slightly and carefully pour the whisked yogurt-besan mixture into the pan.
- Stir Continuously: Keep the gas flame on medium and stir the Maharashtrian Dahi Kadhi continuously until it comes to a boil. Do not stop stirring, or the yogurt might split.
- Garnish and Simmer: Once it boils, add freshly chopped coriander leaves and a little sugar or jaggery to balance the tanginess. Simmer for 2 to 3 minutes.
- Serve: Turn off the heat. Your delicious Dahi Kadhi is ready to be served hot!
