Name: Maharashtrian Kadhi
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 0.25 cup Hung Curd (Greek Yogurt); 1 tbsp Gram Flour (Besan); 0.25 tsp Sugar; 0.25 tsp Mustard Seeds (Rai/Kadugu); 0.25 tsp Cumin Seeds (Jeera); 0.5 inch Ginger, grated; 0.5 Green Chilli, chopped; 1 sprig Curry Leaves, chopped; 1 sprig Coriander (Dhania) Leaves, chopped; 0 Asafoetida (Hing) (A pinch, Spring Onion- 1 tbsp chopped, Cooking oil- 1 tsp, Water- as needed)

Instructions

This recipe will make 1 serving of maharashtrian kadhi. To prepare Maharashtrian Kadhi, start by combining yogurt and besan in a bowl. Add 1 cup of water and whisk until you achieve a smooth mixture without any lumps.
In a saucepan, heat oil and add mustard seeds and cumin seeds. Allow them to splutter for about 10 seconds.
Add asafoetida, green chili, ginger, and curry leaves,spring onion frying for an additional 10 seconds until the aroma is released.
Now, introduce the yogurt and besan mixture to the pan. Keep the heat low and let it come to a boil. Continuously whisk the mixture until it thickens.
Season with salt and sugar, adjusting according to your taste preferences. Turn off the heat.
Once the Kadhi reaches the desired consistency, garnish it with freshly chopped coriander leaves.
Serve the Maharashtrian Kadhi alongside Gajarachi Koshimbir,