Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
It's the Maharashtrian version of kadhi pakoras.
GA readers share delicious recipes perfect for those rainy afternoons.
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