 Kadhi Goole |
| Kadhi Goole Indian State: Maharashtra |
Kadhi Gole is a typical Maharashtrian curry consumed with steamed rice.
Maharashtrian food is a little on the sweeter side at least I discovered the sweet hint after marriage. In Vidarbha where I grew up, that was never the case.
So today we have reached Maharashtra in our Blogging Marathon! It is difficult to believe that we have reached day 16 in the Marathon where we are blogging on cuisines of Indian States!
Maharashtra is a state in the western region of India. It is the second-most populous state after Uttar Pradesh and third largest state by area in India.
Maharashtrian (or Marathi) cuisine is cuisine of the Marathi people from the state of Maharashtra in India. Maharashtrian cuisine is an extensive balance of many different tastes. Maharashtrian cuisine covers a range from
being mild to very spicy dishes.
being mild to very spicy dishes.
Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet.
The cuisine of Maharashtra can be divided into two major sections—the coastal and the interior. The Konkan, on the coast of the Arabian Sea has its own type of cuisine, a homogeneous combination of Malvani, Goud Saraswat Brahmin, and Goan cuisines. In the interior of Maharashtra, the Vidarbha and Marathwada areas have their own distinct cuisines.
The cuisine of Vidarbha uses ground nuts, poppy seeds, jaggery, wheat, jowar, and bajra extensively. A typical meal consists of rice, "poli" roti or '"Bhakar" both along with "varan" or "aamtee"—lentils and spiced vegetables. Cooking is common with different types of oil. People love spicy food. Savji food from Vidharbh is famous all over Maharashtra.
Like other coastal states, there is an enormous variety of vegetables eaten, fish and coconuts are common. Peanuts and cashews are often served with vegetables. Grated coconuts are used to flavour many types of dishes, but coconut oil is not widely used; peanut oil is preferred. Kokum, most commonly served chilled, in an appetiser-digestive called sol kadhi, is prevalent. During summer, Maharashtrians consume panha, a drink made from raw mango. The sweet which is famous in Maharashtra is modak, peda, etc. even the locals are found of gulab jamaun, kaju katri.
Popular dishes include puran poli, ukdiche modak, batata wada, and masala bhat and wada pav. Shrikhand, a sweet dish made of strained yogurt, is a main dessert of Maharashtrian cuisine.
Maharashtra, I wanted to make something simple and yet delicious!
I did not want to make modak, shrikhand sorry again, zunka bhakar,puran poli, masala bhat and wada pav I have made, my amti well we will talk about it some other time.
So in desperation, I rang up Smita my SIL, she suggested Kadhi Goole and how to make it.
Simple yet delicious! A representative of everyday food in Maharashtra! Come and share Kadhi Goole with me…
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Kadhi Goole
Indian State: Maharashtra
Ingredients:
For Goole:
For Goole:
- ½ cup Chana Dal
- 1 tablespoon Ginger-Garlic Paste
- 1 tablespoon Green Chilli Paste
- ½ teaspoon Asafoetida Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds Powder
- Salt to taste
For Kadhi:
- 2 cup Sour curds
- 2 tablespoon Besan/Chickpea Flour .
- ½ teaspoon Ginger Paste
- 2 Garlic Flakes (Optional)
- 2 Green Chillies
- ½ tablespoon Sugar
- Salt to taste
For Tempering:
- 2 teaspoon Oil / Ghee
- 1 teaspoon Cumin Seeds
- ½ teaspoon Asafoetida Powder
- 1 teaspoon Turmeric Powder
- 5-6 Curry leaves
Method:
How to make Goole for the Kadhi :
- Soak Chana Dal in luke-warm water for 3-4 hours. (I soaked them overnight).
- Drain and grind Chana dal with the ginger-garlic paste, green chilli paste, asafoetida powder, turmeric, Cumin Powder, and salt into a grinder. As far as possible take care not to add water while grinding. (refer note 1)
- Make tight balls of this mixture.
How make the kadhi:
- For the kadhi make buttermilk first to make buttermilk mix the curds and add 3 cups water. Whisk or use the immersion mixer and whisk well.
- Mix chickpea flour to this buttermilk. Remove all the lumps. Whisk again.
- Heat 2-3 tablespoon oil in a kadhai/wok.
- Add jeera/cumin seeds, hing/asafoetida powder, haldi/turmeric Powder, Curry leaves, Ginger paste, Garlic Flakes (if
using) and chopped green chillies. Fry for few seconds. - Then add Buttermilk. Turn the heat on medium. Add salt and sugar and start stirring. keep stirring until kadhi boils. (if you stop stirring your kadhi will split).
- Once kadhi starts boiling drop one Chana dal dumpling in it. Make sure that it stays firm and not break into
the kadhi. My daughter’s suggestion was I place the ball on the spoon then lower the spoon in. This works fine too. - Then add all the dumplings one by one. Boil Kadhi for 4-5 minutes after last dumpling added. It will help to cook the dumplings.
 Making of Kadhi Goole |
| The making of Kadhi Goole Indian State: Maharashtra |
- Serve hot with rice. We had it with Dum Biryani!!
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| My plate of Kadhi Goole Indian State: Maharashtra |
Now there is way to serve Kadhi Goole... make a phodni/ vargarni, okay take ¼ cup oil heat it add jeera/cumin seeds once they splutter add hing about ½ a teaspoon and a few curry leaves.
Take the goole out of the kadhi in a plate break them open add the phodni then add a little kadhi!!! enjoy with roti, chapati or poli!
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| Kadhi Goole |
Notes:
1. If like me your mixture of channa dal cannot be ground to even in the chutney jar then add 2 teaspoon of water and
grind. Now you will not be able to make balls out of the dough/ ground batter.
grind. Now you will not be able to make balls out of the dough/ ground batter.
2. So add 2 tblspn of besan/Chana dal atta. You will not need any more besan but if you need add sparingly.
Adjust the seasonings. Make the balls.
Adjust the seasonings. Make the balls.
Priya Suresh says
Kadhi goole sounds very much like South Indian Paruppu mor Kuzhmbu, the dish is very delicious, couldnt stop drooling myself here.
vaishali sabnani says
This sounds like Gujarati Dapka Kadhi too...we had moon daal golas to the curry..what diversity!..unbelievable.
Varadas Kitchen says
This is a one of my favorites. Nice pick. The besan kadhi, khamang jeera phodni and the gola, love everything about it.
Gayathri Kumar says
This is so much like our paruppu urundai mor kulambu. Looks so yumm..
Harini-Jaya R says
Very interesting dumplings in the kadhi! Good one.
Nivedhanams Sowmya says
besan kadhi is so flavorful!!
Srivalli says
Very nice one Archana...so much similarity in all the cuisines right..so nice..this is almost like the dhokar Dalna of Bengali cuisine..you have done it so well..
Jayanthi Padmanabhan says
kadhi (our mor kuzhambu) looks nice and comforting.. the goole is a nice twist..
Pavani N says
Good one Archana.. Looks delicious.
Chef Mireille says
kadhi looks so delicious
Nalini's Kitchen says
Kadi gole sounds like South Indian vada morkulambhu,its so tempting and thanks for sharing the recipe...........
Sandhya Ramakrishnan says
Every region has their own version of kadhi and each and every recipe is so yummy...Lovely!
Usha says
I like the way the kadhi goole is served, pouring the tempering and kadhi over the goole. Nice simple everyday recipe from the state. Looks delicious. It must have been so much funn cooking for the BM with your daughters.
Mayuri Patel says
Archana it is believed that Gujarati and Maharashtrian food somewhat are similar. This kadhi goole is so similar to rasiya muthia that Gujaratis make. Only difference is that we use chana flour and add methi, sometimes either grated doodhi or cabbage. Such a lovely recipe and anyway any type of kadhi I love.
ArchanaPotdar says
I do agree Mayuri Gujarati and Maharashtrian foods are similar. I will try making this kadi goole with veggies. SOunds healthy and delicious.