How to make Maharashtrian Kadhi in 8 simple steps.

Whisk the yogurt, in a bowl, whisk together 1 cup of yogurt and 2 tbsp of besan until smooth.

Add water, mix in 2 cups of water to make a thin, smooth batter.

Prepare the tempering, heat 1 tbsp of oil or ghee in a pan and add mustard seeds, cumin seeds, and a pinch of asafoetida.

Add spices, toss in curry leaves, green chilies, and a pinch of turmeric powder, and stir for a minute.

Adjust seasoning, add salt and sugar to taste and continue cooking until the kadhi thickens slightly.

Pour the yogurt mixture, slowly pour the yogurt-besan mixture into the pan while stirring continuously to avoid lumps.

Cook on low flame, simmer on low heat for about 10-15 minutes, stirring occasionally to avoid curdling.

Serve, garnish with fresh coriander leaves and serve hot with rice or chapati.