Are you craving quick and comforting meals? This authentic Maharashtrian Kadhi Recipe is exactly what you need! Ready in just 15 minutes, this simple dish brings the perfect balance of tangy, spicy, and slightly sweet flavours to your dining table. Made with basic kitchen staples like buttermilk, gram flour, and flavorful garlic tempering, this easy Kadhi Recipe is the ultimate lifesaver on busy days.
Whether you pair it with hot steaming rice or soft jowar bhakri, it tastes absolutely delicious. Plus, it is incredibly beginner-friendly. I will share 1 foolproof secret to ensure your kadhi never splits while boiling! Let us dive straight into this simple, comforting, and 100% vegetarian delight that your entire family will love. Keep reading to learn the step-by-step process for making the best homemade buttermilk kadhi.
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Ingredients
- 2 cups buttermilk (slightly sour)
- 2 tablespoons gram flour (besan)
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- 4 to 5 garlic cloves (crushed)
- 1 sprig curry leaves
- 2 green chillies (crushed or finely chopped)
- 1/2 teaspoon turmeric powder
- 1/2 glass of water (adjust as needed)
- Salt to taste
- 1/2 teaspoon sugar or jaggery
- 2 tablespoons fresh coriander leaves (chopped)
Step-by-step Instructions
- In 1 mixing bowl, add the buttermilk and 2 tablespoons of gram flour. Whisk well until there are 0 lumps in the mixture.
- Heat 1 tablespoon of oil or ghee in 1 pan over medium heat.
- Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them splutter.
- Stir in 1 pinch of asafoetida, then add 4 to 5 crushed garlic cloves. Roast until the garlic turns slightly brown.
- Add the curry leaves and 2 crushed green chillies. Mix everything well so the flavours infuse into the oil.
- Stir in 1/2 teaspoon of turmeric powder and cook for 10 seconds.
- Pour the prepared buttermilk mixture directly into the pan.
- Add 1/2 glass of water to adjust the consistency (Kadhi tastes best when slightly thin).
- Add salt to taste and 1/2 teaspoon of sugar.
- Crucial Step: Stir continuously for 2 minutes until the kadhi starts to boil. This prevents it from splitting!
- Garnish with 2 tablespoons of fresh coriander leaves and let it simmer for 1 more minute.
- Serve hot and enjoy!
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Cooking Tips for Better Results
- Keep Stirring: The #1 secret to smooth kadhi is to stir continuously until it reaches its 1st boil. Do not leave it unattended!
- Adjust Thickness: Add 1/2 cup of extra water if the mixture gets too thick while boiling.
- Crush Your Spices: Crush your garlic and green chillies in a mortar and pestle instead of just chopping them. This releases 10 times more flavour into the hot oil.
Variations
- Vegan Version: Replace the dairy buttermilk with peanut or cashew yogurt mixed with water. Always use oil instead of ghee for the tempering.
- Spicy Version: Add 1 extra green chilli and 1/2 teaspoon of red chilli powder during the tempering stage.
- Kids-Friendly Version: Skip the green chillies entirely. The bright yellow colour and mild, sweet-tangy taste will be a big hit with children!
- Kadhi Chakolya: Add small, flat pieces of rolled wheat dough (chakolya) directly into the boiling kadhi to create 1 complete meal.
Serving Suggestions
Wondering what to eat with this dish? Here are 3 amazing combinations:
- With Rice: Serve hot over steamed white rice.
- With Bhakri: Pair it with hot jowar or bajra bhakri for a traditional Maharashtrian village-style dinner.
- As a Soup: Drink it warm straight from a bowl during cold winter evenings!
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Frequently Asked Questions (FAQs)
1. Why does my Kadhi split while boiling?
Ans: Kadhi usually splits if you stop stirring before it reaches a boil. Always stir continuously for the initial 2 to 3 minutes!
2. Can I use yogurt instead of buttermilk for this Kadhi Recipe?
Ans: Yes! You can whisk 1 cup of yogurt with 1 cup of water to make your own buttermilk for this recipe.
3. Is this Kadhi Recipe gluten-free?
Ans: Yes, gram flour (besan) is naturally gluten-free. Just ensure your asafoetida (hing) powder does not contain added wheat flour.
4. How long can I store leftover Kadhi?
Ans: You can store it in the fridge for 1 to 2 days. Reheat gently on low heat while stirring continuously.
5. Can I skip the sugar in this Maharashtrian Kadhi?
Ans: Yes, you can skip the sugar or use 1 small piece of jaggery instead. The slight sweetness balances the tanginess of the buttermilk beautifully.
Quick And Easy Maharashtrian Kadhi Recipe in 15 Mins
Ingredients
- 2 cups buttermilk slightly sour
- 2 tablespoons gram flour besan
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 pinch asafoetida hing
- 4 to 5 garlic cloves crushed
- 1 sprig curry leaves
- 2 green chillies crushed or finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 glass of water adjust as needed
- Salt to taste
- 1/2 teaspoon sugar or jaggery
- 2 tablespoons fresh coriander leaves chopped
Instructions
- In 1 mixing bowl, add the buttermilk and 2 tablespoons of gram flour. Whisk well until there are 0 lumps in the mixture.
- Heat 1 tablespoon of oil or ghee in 1 pan over medium heat.
- Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them splutter.
- Stir in 1 pinch of asafoetida, then add 4 to 5 crushed garlic cloves. Roast until the garlic turns slightly brown.
- Add the curry leaves and 2 crushed green chillies. Mix everything well so the flavours infuse into the oil.
- Stir in 1/2 teaspoon of turmeric powder and cook for 10 seconds.
- Pour the prepared buttermilk mixture directly into the pan.
- Add 1/2 glass of water to adjust the consistency (Kadhi tastes best when slightly thin).
- Add salt to taste and 1/2 teaspoon of sugar.
- Crucial Step: Stir continuously for 2 minutes until the kadhi starts to boil. This prevents it from splitting!
- Garnish with 2 tablespoons of fresh coriander leaves and let it simmer for 1 more minute.
- Serve hot and enjoy!
