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Kadhi or karhi is a dish originating from the Indian subcontinent. It consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with boiled rice or roti.
|Place of origin||Indian subcontinent|
|Associated national cuisine||India, Bangladesh, Pakistan|
|Main ingredients||Dahi (yogurt), chickpea flour, vegetables, water|
In Northern India, pakoras are added to the gram flour gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Gujarat and Rajasthan, it is usually served with khichdi, roti, paratha or rice. It is considered a light food. Gujarati and Rajasthani kadhi differs from the Uttar Pradesh variety. Traditionally, it is little sweeter than the other variants, because sugar or jaggery is 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. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish includes the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In Punjab, kadhi is a simple, quick winter meal. Made from besan (also known as gram flour) to thicken the consistency, and adding pakoras, it is eaten with either long-grain basmati rice or, more commonly, with a roti. Unlike the rest of India, sour yoghurt is not added—just full-fat buttermilk or unsweetened yoghurt.
In Western India specially in Maharashtra kadhi is made with Kokum which is very famous in Coastal Maharashtra - Konkan with the name of Solkadhi. Other variants of kadhi in Maharashtra are made with Kacchi Kairi(raw mango) which is known as Aambyachi kadhi ( Aam kadhi) And one more Variant of kadhi in Maharashtra is made up with curd and buttermilk which is known as takachi kadhi.
In Haryana, a popular variation is called haryanvi hara choley kadhi, made with besan and hare choley (raw green chickpeas) with pure ghee; the generous semi-melting dollops of homemade fresh butter are added during serving. Haryanvi kadhi is sometimes cooked with additional ingredients, such as seasonal farm-fresh green bathua leaves or kachri, small wild melons.
In Southern states, it is seasoned with sauteed asafoetida, mustard seeds, cumin, and fenugreek. The soup is thickened in a different way by addition of pureed split chickpea soaked overnight with whole coriander seeds and dry red chili pepper. Squash, okra, tomato, Chinese spinach, carrots, sweet peas are a few vegetables that are added to seasoning before bringing the soup to a boil. Pakoras (gram flour fritters) are added for special occasions like ceremonies. It is called majjige huli in Kannada, majjiga pulusu in Telugu and mor kuzhambu in Tamil with a similar meaning. In Kerala, it is called kaalan.
The Sindhi diaspora in India usually make kadhi by first roasting the chickpea flour and adding vegetables to the chickpea gravy. It is called kadhi because of the use of curry leaves, which are called kadhi patta in Sindhi. Instead of yogurt, tamarind pulp is used to give it a sour taste. An alternate way is to make a liquid mixture of the chickpea flour instead of roasting chickpeas.