Maharashtrian Kadhi is best described as a spiced yogurt soup that is thickened using besan (gram flour or chickpea flour). It is usually eaten along with meal rather than as a separate soup course. Kadhi is classic Maharashtrian dish, comfort food at its finest.

Besan (aka gram flour or chickpea flour) is easily available in any large Indian or Asian grocery store. I have also seen it in some large grocery stores & many specialty markets as well in the larger metropolitan cities.

I had this dish a lot growing up especially during the fall & winter months. It warms both the body & soul from the inside out. It’s super simple to make, absolutely delicious & healthy to boot. This is my grandmother’s recipe, which was passed down to my mother and now to me. I am both proud & happy to share it with you.


MAHARASHTRIAN KADHI (Spiced Yogurt Soup)

Ingredients:

1-cup plain yogurt or buttermilk (you can use low fat)
2 tbsp besan (gram flour or chickpea flour)
1” piece of fresh ginger, peeled & finely minced
pinch of turmeric (haldi)
3-4 dried red chilies (or you can use fresh green Thai chilies, slit in half lengthwise)
1 tsp mustard seeds
1 tsp cumin seeds
pinch of asafetida (hing)
5-6 fresh curry leaves
salt, to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

In a medium saucepan on medium low heat, add 1½ cups of water along with the yogurt. If you are using buttermilk, add only ½ cup or so of water. Whisk until smooth and add the ginger, salt & turmeric. Stir and slowly add the besan, a little at a time while stirring continuously. Reduce the heat to low and let simmer for 10-12 minutes until the kadhi has slightly thickened. Remove from the heat.

In the meantime, heat a small saucepan on medium high heat. When hot, add the oil. Carefully add the mustard seeds, when the splattering slows – quickly add the cumin seeds. After 30 seconds, add the dried red chilies along with the curry leaves and asafetida. Now pour this hot oil mixture over the kadhi. Garnish with freshly chopped cilantro leaves & serve with any Indian meal.


VARIATIONS:

You can add some pieces of zucchini (or even peeled cucumber pieces) to the kadhi just before simmering for a different but equally delicious dish.

I love adding some crispy oven roasted baby potatoes & baby spinach to this dish. Just add the potatoes just before serving so they will remain crispy. This dish has wonderful tastes & textures.

Feel free to add in about ½ to 1 cup of pureed pumpkin or butternut squash to the kadhi. The exact amount of puree will depend upon your desired consistency (thin vs thick kadhi). Adjust the seasonings as needed.




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