Indications

• It balances all the three dosha
• The kadi is hot in potency
• Light to digest
• Nourishing
• Binds the stools
• Suitable for all kapha prakrti
• It increases the Agni
• Advised in Grahani (sprue)
• Diarrhea
• Mal absorption
• Weakness
• Disorders of stomach
• Vata diseases.
• It reduces Kapha in the body but increases kapha in the throat So it is not suitable for cough, cold and sinusitis.

Ingredients

1. Buttermilk            – 3 cups
2. Turmeric powder   – 1 pinch
3. Rock salt             – to taste
4. Pepper                – 1 spoon
5. Cumin                 – 1 spoon
6. Coriander seeds    – ½ spoon
7. Ajwain seeds        – ¼ spoon
8. Fennel seeds        – ¼ spoon
9. Fenugreek           – ¼ spoon
10. Dill seeds            – ¼ spoon
11. Mung dal             – 1 spoon
12. Grated coconut    – 3 spoons
13. Coconut oil          – 1 spoon
14. Ginger                – 1 small piece
15. Mustard              – 1 spoon
16. Asafoetida          – 2 pinch
17. Curry leaves        – few
18. Coriander leaves   – few

Preparation

maharashtiran kadhi

• Take buttermilk.
• Add rock salt and a pinch of turmeric powder and little water.
• Churn well and keep it aside.
• Soak Mung dal, pepper, ginger, coriander seeds, fennel seeds, ajwain seeds, dill seeds, cumin, and fenugreek in water.
• After 15 minutes of soaking take it.
• Add grated coconut to this and grind it well.
• Add this to the buttermilk.
• Mix well and boil it for 5-10 minutes.
• Remove from flame when it starts to boil and rise up.
• Season it with mustard seeds and asafoetida in coconut oil.
• Garnish it with curry leaves and coriander leaves.