 Kadhi with red chilli as garnish | |
| Course | Lunch or dinner |
|---|---|
| Place of origin |  India |
| Region or state | Rajasthan[1] |
| Associatedcuisine | Indian |
| Serving temperature | Hot or warm |
| Main ingredients | Dahi (yogurt),gram flour,vegetables,water |
| Variations | Kadhi chawal,kadhi bari, Rajasthani kadhi,Gujarati kadhi, Punjabi kadhi, Sindhi kadhi, Maharashtrian kadhi, Trinidadian kurhee |
Kadhi orkarhi is a yogurt-based dish originating fromRajasthan, India.[2] It is made by simmeringyogurt withbesan (gram flour) andspices until it forms a thick, tangy gravy. It is sometimes mixed withpakoras (deep-fried fritters). It is often eaten withcooked rice orroti.[3]
The word 'kadhi' is derived from theSanskrit rootkvathita (क्वथित)[4] 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).[5]
Kadhi is believed to have originated inRajasthan, where cooks incorporated dairy products to compensate for the limited availability of vegetables in arid regions.[6][7]
Although Punjabis may have a strong association withkadhi-chawal, its origins trace back to Rajasthan, according toKunal Kapur. Historically, kadhi was first prepared in Rajasthan before spreading toGujarat andSindh regions. 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.[8]
Kadhi is generally considered a staple everyday food in many parts of India[9] and is thought to aid in digestion.[10] InGujarat andRajasthan, it is usually served withkhichdi,roti,paratha, orrice.Gujarati andRajasthani kadhi differ from theUttar Pradesh variety. Gujarati kadhi is a little sweeter than the other variants because sugar orjaggery 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.Gujarati kadhi 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 commonlytempered with redchili peppers,cumin,coriander seeds,asafoetida, andfenugreek seeds.[10]
In Western India, especially in coastalMaharashtra and in theKonkan region, 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 inMaharashtra is made with curd and buttermilk; this is known astakachi kadhi.
InHaryana, a popular variation is calledharyanvi hara choley kadhi, made withbesan andhare choley (raw green chickpeas) plus pureghee, which is added during serving.Haryanvi kadhi is sometimes cooked with additional ingredients, such as seasonal farm-fresh greenbathua leaves orkachri, a kind of small, wild melon.
InPurvanchal (eastern Uttar Pradesh) and Bihar, it is calledkadhi-badi because 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 languages spoken in northern India, in which काढ़नाkadhna means '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, fresh coconut ground with green chilies, ginger and cumin is added to slightly sour buttermilk/yogurt and is seasoned withasafoetida, mustard seeds, cumin, and fenugreek. Sometimes, split chickpeas soaked with coriander seeds and dry red chili pepper is puréed and added to the buttermilk/yogurt. Squash, ash gourd, okra, eggplant, cucumber, bell peppers are some of the vegetables that are added to the seasoning before bringing the soup to a boil. It is calledmajjige huli in Kannada,majjiga pulusu in Telugu, andmor kuzhambu in Tamil; all of these names have similar meanings. In Kerala, there are variations of this calledkaalan, pulisseri, moru kari, etc.
TheSindhi diaspora in India usually 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 patta in 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.
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In Pakistan, kadhi is usually served withsteamed rice andnaan.[11]Thari people commonly refer to kadhi asraabro orkhaatiyo.
In Northern Pakistan, particularly in the Hazara region ofKhyber Pakhtunkhwa province, kadhi can include a variety of ingredients such as chicken, pumpkin, andsarson ka saag.
In Karachi andHyderabad, Sindh, in addition to plain kadhi, a variety of vegetables such asokra,aubergine, anddrumstick beans may be added. In Pakistan, kadhi is generally understood to always include fritters.
Kurhi was brought toTrinidad and Tobago by theindenturedIndians fromUttar Pradesh, Bihar, andJharkhand in the 19th and 20th century. It is a staple dish served with rice and othertarkaris atpoojas,yajnas,Indian weddings, and Hindu religious festivals.[12] It made in a similar preparation to its Indian counterpart, with the exception of dahi and grind dhal (yellow split-pea flour) is used instead of besan flour. It is made withpholouries (also referred to as "boulders") being placed in the grind dhal mixture.[13]
Karhi was born in the deserts of Rajasthan, where water was scarce and food was mostly milk, yogurt or ghee-based
It is widely believed that the kadhi originated in the deserts of Rajasthan, where cooks started using dairy products to supplement scarce vegetables
It is widely believed that the kadhi originated in the deserts of Rajasthan, where cooks started using dairy products to supplement scarce vegetables.
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