Simple Way to Make Favorite Maharashtrian Buttermilk Kadhi

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, maharashtrian buttermilk kadhi. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Maharashtrian Buttermilk Kadhi is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Maharashtrian Buttermilk Kadhi is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook maharashtrian buttermilk kadhi using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Maharashtrian Buttermilk Kadhi:

1. Make ready gramflour/ besan
2. Take Buttermilk
3. Take Water
4. Take Curry leaves
5. Take Chopped green chillies
6. Make ready Chopped ginger
7. Make ready Cumin seeds
8. Make ready Asafoetida/hing
9. Make ready Chilli powder
10. Make ready Turmeric powder
11. Get Cumin powder
12. Take Sugar
13. Prepare Salt
14. Prepare Boiled drumsticks 2 (cut in fingers)
15. Get Ghee

Instructions to make Maharashtrian Buttermilk Kadhi:

1. In a deep vessel, add gram flour, buttermilk, and make a smooth paste using water slowly. When all the lumps are dissolved, add rest of the water and make a smooth flowy mixture.
2. Keep it on slow flame with a ladle dipped in the vessel to avoid the mixture boiling over. Keep stirring and cook for 5 minutes.
3. Then add turmeric powder, chilli powder, Cumin powder and sugar. Add the boiled drumsticks also. Cook for 2 minutes or until a boil comes and switch off flame before it overboiles. The consistency should be uniform nad the mixture should not split. Add salt at the very last and keep covered. Adjust the spices as per your liking.
4. Then heat a small seasoning pan to heat. Add ghee. When it heats up, add cumin seeds. When seeds splutter, add asafoetida, curry leaves, green chillies, ginger and pour over the kadhi. Cover immediately and keep for 5 minutes. Then stir and serve piping hot with steamed rice or khichdi.

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