Kadhi facts for kids
Kadhi Chawal (Kadhi served with boiled rice) from India
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| Place of origin | India |
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| Region or state | Rajasthan |
| Associated national cuisine | Indian |
| Main ingredients | Dahi (yogurt), gram flour, vegetables, water |
Kadhi (pronounced Kah-dee) is a yummy and popular dish from India. It's like a thick, creamy soup made from gram flour (chickpea flour) and dahi (yogurt). The yogurt gives it a slightly sour and tangy taste. Sometimes, it has crispy vegetable fritters called pakoras floating in it! People often eat Kadhi with cooked rice or roti (a type of Indian bread). It's a comforting meal enjoyed by many.
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Kadhi Across India
Kadhi is made in many different ways across India. Each region has its own special touch!
Northern Indian Kadhi
In Northern India, Kadhi often has pakoras (vegetable fritters) added to the thick gravy. People usually eat it with boiled rice or roti.
Western Indian Kadhi
In states like Gujarat and Rajasthan, Kadhi is often served with khichdi (a rice and lentil dish), roti, paratha, or rice. It's thought of as a light and easy-to-digest meal.
Sweet and Sour Kadhi
The Kadhi from Gujarat and Rajasthan is often a little sweeter than other types. This is because people sometimes add sugar or jaggery (a type of unrefined sugar) to it. But you can also make it without sugar if you prefer a more sour taste! This version is usually thinner and doesn't always have pakoras. In Gujarat, Kadhi is often made with buttermilk, which makes it extra smooth. Sometimes, vegetables like bhindi (okra) are added, and then it's called bhinda ni kadhi.
Punjabi Kadhi
In Punjab, Kadhi is a simple and quick meal, especially in winter. It's made thicker with Gram flour and has pakoras. People eat it with long-grain basmati rice or roti. Unlike other parts of India, they often use full-fat buttermilk or unsweetened yogurt instead of sour yogurt.
Maharashtra's Kadhi Variations
In Maharashtra, some Kadhi types are made with Kokum, which is a sour fruit. This is very popular in coastal areas and is called Solkadhi. Other types include Aambyachi Kadhi, made with raw mango, and takachi kadhi, made with curd and buttermilk.
Haryanvi Kadhi
In Haryana, a special Kadhi is called haryanvi hara choley kadhi. It's made with chickpea flour and raw green chickpeas. People often add lots of homemade fresh butter when serving it. Sometimes, they also add seasonal greens like bathua leaves or small wild melons called kachri.
Eastern Indian Kadhi
In eastern Uttar Pradesh and Bihar, Kadhi is known as Kadhi-Badi. This is because the pakoras added to it are small badi or vadi made simply from chickpea flour, without extra vegetables. The name "Kadhi" comes from a word that means "to reduce," because the yogurt and chickpea curry is cooked for a long time until it becomes thick and creamy.
Southern Indian Kadhi
In Southern states, Kadhi is seasoned with spices like asafoetida, mustard seeds, cumin, and fenugreek. It's made thick by adding pureed chickpeas that have been soaked overnight with coriander seeds and dry red chili. Vegetables like squash, okra, tomato, and carrots are often added. Pakoras are usually added for special occasions. This dish has different names in the South, like majjige huli in Kannada, majjiga pulusu in Telugu, and mor kuzhambu in Tamil. In Kerala, it's called kaalan.
Sindhi Kadhi
The Sindhi community in India often make Kadhi by first roasting the chickpea flour. They add vegetables to this gravy. It's called Kadhi because of the use of curry leaves, which are called kadhi patta in Sindhi. Instead of yogurt, they use tamarind pulp to give it a sour taste.
Kadhi in Pakistan
Kadhi is also a popular dish in Pakistan. People usually eat it with boiled rice or naan (a type of flatbread).
Regional Varieties in Pakistan
In the Tharparkar region, people often call Kadhi Raabro or Khaatiyo. In Northern Pakistan, especially around the Hazara region, you can find many types of Kadhi. These include chicken Kadhi, kaddu (pumpkin) Kadhi, and sarson (mustard leaves) Kadhi.
In Karachi and Hyderabad, Sindh, besides plain Kadhi, people often add vegetables like okra, aubergine, and drumstick beans. In Pakistan, when you say "Kadhi," it usually means that Pakodas are included in the dish. It's commonly eaten with chapatis or plain boiled rice.
