Name: Khandeshi Kadhi recipe by Prachi Gaddam at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: Mildly sour curd 1 cup; Water to thin curd 1 cup; Besan/ chickpea flour 2 teaspoon; Green chilly 2-3 (thicker variety); Ghee 1 teaspoon; Cumin seeds 1 teaspoon; Mustard seeds 1 teaspoon; Asafoetida 1 pinch; Lichen 3-5 pieces; Garlic cloves 7-8; Peanuts coarsely ground 8-10; Curry leaves 8-10; Cloves 2-3; Bay leaf 1, cinnamon 1 inch, Pepper 3-4 optional; Salt to taste; Coriander for garnish

ABOUT Khandeshi Kadhi RECIPE

There are region wise variation in kadhi recipies. In spite of having so many ways to make kadhi, undoubtedly, it is the best accompaniment for khichadi, rice or as side drink with bhakri and chutney. Here I have mentioned a household heirloom recipie of kadhi made in khandesh region of maharashtra. In the olden days, people used to make it in earthen pot with smokey flavour with coal. Though you skip the smokey part, rest recipie still assures a best taste owing to aroma of spices and ghee in curd.

Ingredients Serving: 2

Mildly sour curd 1 cup
Water to thin curd 1 cup
Besan/ chickpea flour 2 teaspoon
Green chilly 2-3 (thicker variety)
Ghee 1 teaspoon
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Asafoetida 1 pinch
Lichen 3-5 pieces
Garlic cloves 7-8
Peanuts coarsely ground 8-10
Curry leaves 8-10
Cloves 2-3
Bay leaf 1, cinnamon 1 inch, Pepper 3-4 optional
Salt to taste
Coriander for garnish

Instructions

Take curd in bowl. Whisk it smooth and add besan to it. If curd in not sour, you can squeeze a lemon in it.
Mix well till there are no lumps in curd mixture
Heat ghee in a vessel
Assemble all other ingredients like cut green chillies, garlic, cumin, mustard seeds, curry leaves, asafoetida, lichen, clove, bay leaf, cinnamon, pepper etc.
When ghee is heated, add all the above ingredients one by one and roast well.
Add crushed peanuts also
Now add besan and curd mixture
Add salt to taste and let kadhi boil.
Let kadhi boil at least 3-4 times. Keep a watch while it is boiling as it may spill.
Kadhi is ready to be served hot now. You may garnish with coriander while serving. It is served with steamed soft rice/khichdi/ rustic chutney bhakri in khandesh.
You may give a smokey flavour to this kadhi by adding heated charcoal with a drop of ghee while boiling.

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