I was born in the state of Maharashtra where they dominantly speak the Marathi language. In Mumbai where I spent most of my teenage years, I learned to loved vegetarian foods, because the majority of people are Hindus who are vegetarian, most of the time. We ate all types of food prepared in that particular region and their unique style of cooking. All regions have their own style of making the same foods with different spices. You will find many variations of the same dish in different states. My mom would make kadhi at least once a week, because out of 7 days in the week, we would eat meat mostly on Sundays only. For the rest of the days, she would come up with different styles of vegetarian recipes to please us. This is one of my favorites! There are few moderations to this recipe, but pretty much an authentic Maharashtra kadhi. Here’s the tasty, tangy, hot and sweet recipe for you.
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1. In a mixing bowl, whisk the yogurt, turmeric powder, and besan flour into a smooth paste. Set aside. 2. Now in a pot, heat the ghee, add garlic, mustard and cumin seeds, curry leaves, green chilies to the pot. Also known as tadka in Hindi (which means to saute all the ingredients in ghee/oil giving it an aromatic roasted taste). 3. Immediately after adding the tadka, add in the whisked yogurt mixture to the pot and keep on whisking so it doesn't develop lumps in the kadhi. 4. Add in the water to the pot while perpetually whisking it. Cover and let it cook for 5-7 minutes. Add your garnish on top and cook for an additional 3 mins. Serve hot with white basmati rice or with Khichdi and a side of Indian pickle. Enjoy this rich in fiber and protein dish. 
Ingredients
Instructions
