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(Home made preferred)
2 tbsp Besan (Chana Dal flour)
1 tbsp of Cooking Oil
2 tbsp of chopped Coriander
Salt to taste
1 cup Water
How to Make Maharashtrian Kadhi
Take dahi and besan in a bowl and whisk it until its texture looks smooth.
There should not be lumps of either besan or dahi.
Heat oil in a pan and add musturd and methi seeds.
Let it split in a oil, then add cut green chilli, ginger paste and let it golden brown in the oil.
Add chopped coriander then curry leaves, salt and last asafetida.
Mix it well while on the stove.
Add a cup of water in it and let the water start boiling.
Add dahi and besan mixture to boiling water in the pan and on high heat or high flame of strove, start stirring it with spoon for 3 to 4 minutes.
Don't let it boil now.
And now kadhi is ready to serve.
It is traditionally served as a part of dinner in Maharashtra.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.