Kadhi

Kadhi is a yogurt-based curry from the Indian subcontinent. The base is made by whisking yogurt with besan (gram flour) and water, then simmering until it thickens to a smooth, pourable consistency. Aromatics such as cumin seeds, mustard seeds, curry leaves, asafoetida, turmeric, and green chilies are commonly used, with garlic or ginger added in some regional versions. A tempering (tataka or chhonk) of hot oil or ghee, often with additional cumin, mustard seeds, curry leaves, and dried red chilies, is poured over the finished kadhi.

Regional variants vary in ingredients and thickness. Punjabi kadhi is typically thicker and is often served with pakoras (fried gram flour fritters) added to the curry or served on the side. Sindhi kadhi is usually tangier and may include vegetables and sometimes farsan or pakoras. Gujarati kadhi tends to be lighter and can be sweeter, occasionally incorporating a touch of jaggery. Rajasthani kadhi is frequently spicier, sometimes fortified with garlic and chili and served with rice or roti.

Kadhi is commonly served with rice, roti, or bhakri, and is often paired with pakoras or fritters to provide texture and contrast. It is a traditional dish in several North Indian and Pakistani cuisines and appears in various regional guises across the subcontinent. Overall, kadhi offers a yogurt-based, savory curry with a range of regional flavors and accompaniments.