Authentic Maharashtrian Dahi Kadhi Recipe | Easy Steps
Learn how to make the perfect Maharashtrian Dahi Kadhi with this easy step-by-step recipe. A comforting, tangy Indian yogurt curry perfect with rice.
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!