Kadhi
Kadhi[edit | edit source]
Kadhi is a traditional dish in the cuisine of the Indian subcontinent. It consists of a thick gravy based on gram flour (besan) and is often combined with yogurt or buttermilk. The dish is typically seasoned with a variety of spices and may include vegetables or pakoras (fried fritters). Kadhi is a staple in many regional cuisines across India and Pakistan, with each region having its own variation.
Preparation[edit | edit source]
The preparation of kadhi involves creating a smooth mixture of gram flour and yogurt or buttermilk, which is then cooked with water to form a thick, creamy sauce. The mixture is seasoned with spices such as turmeric, cumin, mustard seeds, and fenugreek. Often, a tempering of ghee, curry leaves, and dried red chilies is added to enhance the flavor.
Regional Variations[edit | edit source]
Kadhi varies significantly across different regions:
- Punjabi Kadhi: Known for its thick consistency and the addition of pakoras, Punjabi kadhi is often served with rice or roti.
- Gujarati Kadhi: This version is typically sweeter and lighter, with the addition of sugar or jaggery.
- Rajasthani Kadhi: Often spicier, this variation may include additional ingredients like asafoetida and is sometimes served with bajra roti.
- Sindhi Kadhi: Made without yogurt, this version uses tamarind pulp for tanginess and includes a variety of vegetables.
Serving Suggestions[edit | edit source]
Kadhi is commonly served as a main dish accompanied by steamed rice or flatbreads such as roti or paratha. It is a popular choice for lunch or dinner and is often part of festive meals and special occasions.
Cultural Significance[edit | edit source]
Kadhi holds a special place in the culinary traditions of the Indian subcontinent. It is not only a comfort food but also a dish that brings families together during festivals and celebrations. The simplicity and versatility of kadhi make it a beloved dish across various communities.
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See Also[edit | edit source]
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