Kadhi

Dish

Kadhi

Kadhi is a thick and creamy soup-like dish that is made with yogurt, gram flour, and spices. It is usually served with rice or roti. The dish has a tangy and sour taste due to the use of yogurt. The gram flour gives it a thick and creamy texture. The spices used in the dish include cumin, coriander, turmeric, and red chili powder. The dish is usually garnished with fried onions and fresh coriander leaves.

Jan Dec

Origins and history

Kadhi has its roots in the Indian state of Gujarat. It is a popular dish in the northern and western parts of India. The dish is believed to have originated in the 16th century during the Mughal era. It was introduced to India by the Mughals who were known for their love of rich and creamy dishes.

Dietary considerations

Vegetarian, gluten-free

Variations

There are many variations of Kadhi that are made in different parts of India. Some of the popular variations include Punjabi Kadhi, Rajasthani Kadhi, and Gujarati Kadhi. The Punjabi Kadhi is made with pakoras (deep-fried fritters) and is usually served with rice. The Rajasthani Kadhi is made with buttermilk and is usually served with bajra roti (millet bread). The Gujarati Kadhi is sweet and sour and is usually served with khichdi (rice and lentil dish).

Presentation and garnishing

Kadhi is usually served in a bowl with rice or roti. It is garnished with fried onions and fresh coriander leaves. The dish can also be served with papadum (thin and crispy Indian crackers).

Tips & Tricks

To make the dish creamier, you can add a tablespoon of cream to the Kadhi. You can also add vegetables like okra, eggplant, or spinach to the dish to make it more nutritious.

Side-dishes

Rice, roti, papadum

Drink pairings

Lassi, buttermilk