Khandeshi Takachi kadhi |Marathi style buttermilk kadhi

Whenever we are bored of eating dal or amti with rice we need something different.At that times kadhi comes to our rescue.Kadhi is a curry made using buttermilk & besan (chickpeaflour) ,few spices & then tempered.

In india kadhi is prepared in different manner in different states though the basic ingredients ie besan & dahi is common.

I have posted punjabi pakora kadhi & gujarati kadhi recipe

Todays kadhi is from khandesh region of maharashtra

In Khandesh the kadhi is made bit differently. Traditionally, ginger, garlic and green chilies are roughly ground together and mixed with ghee. 
Kadhi is made in earthen pot. And tempering is made with live coal. The ghee-masala ball is carefully put over coal and as ghee starts melting, lichen, mustard seeds and cumin seeds added. Once mustard seeds start spluttering, everything including coal is poured in boiling kadhi.


Dont skip lichen /dagadphool in above recipe as it imparts a different taste.I have followed exact recipe from VADANI KAVAL GHETA

Recipe source:http://www.vadanikavalgheta.com



Ingredients:

1 cup Yogurt (preferably sour)
3-4 tbsp Besan or Chick Pea Flour
Salt per taste
1-2 tsp Sugar
10-12 sprigs of Cilantro (chopped)

4-5 cups of water (use as needed)

Masala - 
2 Green Chilies (or per your taste)
1" Ginger Blob
3-4 Cloves of Garlic

Tempering -  
8-9 Curry Leaves
4-5 DagadFool (or edible Lichen) 
2 tbsp Ghee (solid)
1 tsp Mustard Seeds
1 tsp Cumin Seeds



Method:

1.grind yoghurt with besan in a mixer grinder along  salt, sugar so that no lumps remain in the mixture.Add about 2.5 cups to 3 cups of water to besan curd mixture & again grind it.


2.Now keep the this kadhi mixture on low-medium flame and keep stirring almost constantly . Do not increase the heat to make kadhi faster it can curdle. 

3.Grind green chilies, garlic and ginger into coarse paste without water. Mix  solid ghee with ginger garlic chilli paste  keep it in a plate. 

4Once kadhi/buttermilk mixture comes to boil, heat small kadhai/tadka pan,now add ghee-masala mixture to the hot kadhai. Ghee will melt with a minute then add dagadfool, curry leaves,  mustard seeds and cumin seeds. 

5.Once the mustard seeds start spluttering and ginger garlic turns golden brown, add this tempering to boiling kadhi. Let it boil just one more time and turn off the heat.



6.Garnish with coriander leaves.



Tips:
1.Don't add all the water at the same time instead check the consistency. It should be very similar to fat free milk.

2.In case you are using coal and earthen pot then boil kadhi is a steel utensil. Heat coal over and let it become completely red. Put this live coal in earthen pot, make tempering as per recipe above. Once tempering is ready, add the boiling kadhi over. 
Remove coal before serving or within half an hour.