Kadhi

Kadhiorkarhiis a yogurt-based dish originating from theIndian subcontinent.It is made by simmeringyogurtwithbesan (gram flour)andIndian spicesuntil it forms a thick, tangy gravy. Sometimes, it is also mixed withpakoras(deep-fried fritters). It is often eaten withcooked riceorroti.
The word Kadhi is derived from theSanskritrootkvathita(क्वथित)which refers to a decoction or a gruel of curcuma, asafoetida and buttermilk. In Sanskrit literature, Kadhi has been referred to with the namekvathika(क्वथिका).
The kadhi is believed to be originated in the arid landscapes ofRajasthan, where cooks incorporated dairy products to compensate for the limited availability of vegetables.
Although Punjabis may have a strong association withkadhi-chawal, its origins trace back to Rajasthan, according to CelebrityChef Kunal Kapur. Historically, kadhi was first crafted in Rajasthan before spreading toGujaratandSindhregions. Chef Kunal elaborates that kadhi was traditionally concocted when households had surplus milk, which was churned into butter, leaving behind buttermilk (chaas) to be used in preparing kadhi.
Kadhi is generally considered a staple everyday food in many parts of Indiaand is thought to aid in digestion.InGujaratandRajasthan, it is usually served withkhichdi,roti,paratha, orrice.GujaratiandRajasthanikadhi differ from theUttar Pradeshvariety. Gujarati kadhi is a little sweeter than the other variants becauseSugarorjaggeryis added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras, and its consistency is slightly thinner.Gujaratikadhi may be made from buttermilk, which gives it a smoother texture compared to yogurt. Variations of this basic dish include the addition of certain vegetables, notablybhindi(okra); kadhi containing okra is known asbhinda ni kadhi. InPunjab, kadhi is a simple and quick winter meal. Unlike the rest of India, yogurt may or may not be added — full-fat buttermilk may be used instead, although some households still prefer to use yogurt. Depending on the region, kadhi is commonlytemperedwith redchili peppers,cumin,corianderseeds,asafoetida, andfenugreekseeds.
In Western India, especially in coastalMaharashtraand in theKonkanregion, kadhi is made withkokum, creating a variant calledsolkadhi. Other variants of kadhi in Maharashtra are made withkacchi kairi(raw mango), which is known asaambyachi kadhi(raw mango kadhi). Another variant of kadhi inMaharashtrais made with curd and buttermilk; this is known astakachi kadhi.
InHaryana, a popular variation is calledharyanvi hara choley kadhi, made withbesanandhare choley(raw green chickpeas) plus pureghee, which is added during serving.Haryanvi kadhiis sometimes cooked with additional ingredients, such as seasonal farm-fresh greenbathualeaves orkachri, a kind of small, wild melon.
InPurvanchal(eastern Uttar Pradesh) andBihar, it is calledkadhi-badibecause of the addition of pakoras, smallbadi (orvadi)made out of chickpea flour, with no vegetables added (unlike standard pakora).
The name kadhi is also derived from severalIndo-Aryan languagesspoken in northern India, in which काढ़नाkadhnameans 'to take out,' which, in this context, means to reduce, so the yogurt and chickpea curry is cooked for a very long time until it is reduced and the consistency changes from runny to thick and creamy.
In Southern states, it is seasoned with sauteedasafoetida, mustard seeds, cumin, and fenugreek. The soup is thickened in a different way by the addition of pureed split chickpeas soaked overnight with whole coriander seeds and dry red chili pepper. Squash, okra, tomato, Chinese spinach, carrots, and sweet peas are some of the vegetables that are added to the seasoning before bringing the soup to a boil. Pakoras (gram flour fritters) are added for special occasions like ceremonies. It is calledmajjige huliin Kannada,majjiga pulusuin Telugu, andmor kuzhambuin Tamil; all of these names have similar meanings. In Kerala, it is calledkaalan.
TheSindhidiaspora inIndiausually make kadhi by roasting the chickpea flour and adding vegetables to the chickpea gravy. It is called kadhi because of the use ofcurry leaves, which are calledkadhi pattain Sindhi. Instead of yogurt, tamarind pulp is used to give it a sour taste. An alternate method is to make a liquid mixture of chickpea flour instead of roastingchickpeas.
InPakistan, kadhi is usually served withsteamed riceandnaan.Tharipeople commonly refer to kadhi asraabroorkhaatiyo.
In Northern Pakistan, in and around the Hazara region ofKhyber Pakhtunkhwaprovince, kadhi can be prepared with a variety of additives such as chicken, pumpkin, andsarson ka saag.
InKarachiandHyderabad, Sindh, in addition to plain kadhi, a variety of vegetables such asokra,aubergine, anddrumstick beansmay be added. In Pakistan, kadhi is generally understood to always include fritters.
Kurhi was brought toTrinidad and Tobagoby theindenturedIndiansfromUttar Pradesh,Bihar, andJharkhandin the 19th and 20th century. It is a staple dish served with rice and othertarkarisatpoojas,yajnas,Indian weddings, and Hindu religious festivals.It made in a similar preparation to its Indian counterpart, with the exception of dahi and grind dhal (yellow split-peaflour) is used instead of besan flour. It is made withpholouries(also referred to as "boulders") being placed in the grind dhal mixture.