Kadhi Goole Indian State: Maharashtra

Kadhi Goole  Indian State: Maharashtra

So today we have reached Maharashtra in our Blogging Marathon! Its 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.

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…

Kadhi Goole  Indian State: Maharashtra

Kadhi Goole 

Indian State: Maharashtra

Ingredients:
For Goole: 

• 1/2 cup Chana Dal 
• 1 tbsp Ginger-Garlic Paste 
• 1 tbsp Green Chilli Paste 
• 1/2 tsp Asafoetida Powder 
• 1 tsp Turmeric Powder 
• 1 tsp Cumin Seeds Powder 
• Salt to taste 

For Kadhi: 

• 2 cup Sour curds 
• 2 tbsp Besan/Chickpea Flour . 
• 1/2 tsp Ginger Paste 
• 2 Garlic Flakes (Optional) 
• 2 Green Chillies 
• 1/2 tbsp Sugar 
• Salt to taste 

For Tempering:

• 2 tsp Oil / Ghee
• 1 tsp Cumin Seeds
• 1/2 tsp Asafoetida Powder
•  1 tsp 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 tbsp 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.

The making of Kadhi Goole  Indian State: Maharashtra

• Serve hot with rice. We had it with Dum Biryani!!

My plate of Kadhi Goole  Indian State: Maharashtra

Now there is way to serve Kadhi Goole... make a phodni/ vargarni, okay take 1/4 cup oil heat it add jeera/cumin seeds once they splutter add hing about 1/2 a tsp 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!

Kadhi Goole

Notes:

1.      If like me your mixture of channa dal cannot be ground to even in the chutney jar then add 2 tsp of water and 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.

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