On April 14 every year, people across the Indian subcontinent celebrate the festival of Baisakhi. While Punjabis celebrate it as a harvest festival, Bengalis celebrate Pohela Boishakh as the beginning of the Hindu year. In Assam, people celebrate Rongali Bihu, while Sikhs across the world consider Baisakhi to be a holy day too. Naturally then, there are traditional dishes with immense significance that are prepared across India to mark Baisakhi. One such remarkable must-have is Kadhi.
Because Baisakhi is primarily a harvest festival, the colours of yellow and white hold special significance on this day. For Punjabis especially, this means indulging in a bowl or two of delicious yellow Kadhi Pakoda. But did you know that there are many varieties of Kadhi cooked across India? All of these are either yellow in colour and are especially consumed during the summer months, ritually beginning with the festivals of Basant Panchami and Baisakhi.
Video courtesy: YouTube/Sanjeev Kapoor Khazana
In case you didn’t know, Kadhi is a yoghurt or curd-based curry which is mildly spiced, prepared usually with gram flour, and extremely nutritious. Traditionally consumed with rice, Kadhi not only nourishes the body during summers but also keeps it cool. Most varieties of Kadhi come from North and West India, although some Eastern states like Bihar also have their own version. Here are all the major Kadhi varieties you should know about and indulge in to celebrate Baisakhi this year.
Punjabi Kadhi
What sets Punjabi Kadhi, also known as Kadhi Pakoda, apart are the deep-fried onion fritters that are added to the dish. Punjabi Kadhi is prepared with curd, gram flour, water and mild spices like cumin and turmeric powder. Many people choose to add plenty of chillies and red chilli powder to add some heat to the dish. Another feature of this Punjabi Kadhi is the addition of chopped onions in the Kadhi gravy apart from the onion Pakodas of course.
Gujarati Kadhi
Where most Kadhi varieties are sour, Gujarati Kadhi is paler in colour and sweeter in taste. Unlike Punjabi Kadhi, Gujarati Kadhi is made without any Pakodas at all. Instead, this one is a sublimely sweetened Kadhi made with jaggery, curd and gram flour, but without the addition of turmeric powder. Gujarati Kadhi is also completely devoid of onion and garlic, and is instead flavoured with spices like asafoetida, cumin seeds, mustard seeds, curry leaves, etc.
Fajeto Kadhi
Also from the state of Gujarat, Fajeto is a Kadhi variety which is tangy, sweet and slightly spicy. The standout feature of this Kadhi variety is the addition of raw mangoes, which add the sourness to the dish more than the curd can. A must-have during early summer months, Fajeto is a no onion-no garlic variety of Kadhi which is credited to the Gujarati Jain community. This mango Kadhi can be eaten with rice as well as rotis, which is an additional feature.
Sindhi Kadhi
Just like Punjabis, Sindhis love their Kadhi Chawal—so it is quite natural that the community would have its own version of the dish. But unlike Punjabi Kadhi, Sindhi Kadhi has no deep-fried fritters. Instead, this Kadhi variety is packed with plenty of vegetables, making it look almost like a gram flour and curd-based Sambhar! Usually, vegetables like gawarfali, bhindi and drumsticks are added to this Sindhi Kadhi, making it a very nutritious addition to your summer platter.
Jaisalmeri Kadhi
This stunning Kadhi variety from Rajasthan has one standout feature—the addition of boiled chickpeas or kala chana. While Punjabis add fried fritters to their Kadhi, people from the city of Jaisalmer make their Kadhi more protein-packed with the addition of these chickpeas. This Kale Chane Ki Kadhi also has a deeper, meatier taste despite being completely devoid of onion and garlic. This Kadhi does have more spices and red chilli though, making it a spicier version of Kadhi too.
Maharashtrian Kadhi
Unlike Punjabi Kadhi, Maharashtrian Kadhi does not include any Pakodas at all. Instead, this Kadhi variety is sweetened slightly with sugar or jaggery, making its flavour profile closer to the Gujarati Kadhi. This one is, however, yellow in colour and spiced generously with red chillies, cumin seeds, curry leaves and asafoetida. Usually made without onions and garlic, Maharashtrian Kadhi is eaten with rice as well as khichdi.
Tamatar Kadhi
Tangier than regular Kadhi, this version of the dish is flavoured predominantly with fresh, juicy tomatoes. The tomatoes add a natural sourness to this Kadhi, making the addition of curd unnecessary. That apart, the Kadhi is thickened with gram flour like all other Kadhi varieties are. The spice profile of Tamatar Kadhi is also quite similar to other Kadhis, thanks to the addition of asafoetida, cumin, mustard seeds and curry leaves.
Moongfali Kadhi
Also known as Farali Kadhi, this version of the iconic Kadhi is tailormade for consumption during the sattvik fasts like Navratri, Shivratri, etc. Since ingredients like gram flour and spices like turmeric powder are not allowed during fasts, this Kadhi is made with roasted and powdered peanuts, curd, amaranth or rajgira flour and mild spices like cumin seeds, green chillies and ginger. Thinner in consistency than other Kadhi varieties, Moongfali Kadhi is a must-have during your next fast.
Bihari Kadhi
Where the Punjabi Kadhi has big, fat onion Pakodas made of sliced onions, this Bihari version of the iconic Kadhi stands out because of the round fritters called Phulauri. Made with chopped onions, chillies and gram flour, this Pakoda is also often called a Badi because of its shape. Apart from the addition of this unique Pakoda, Bihari Kadhi has a taste profile quite similar to Punjabi Kadhi as the same spices are used to make both.
Solkadhi
Also known as Kokum Kadhi, this Kadhi variety originates in the Konkani region of Maharashtra, Goa and Karnataka. Thinner in consistency than most Kadhi variety, many believe this one to be more of a drink than a curry, though it tastes just as soothing and delicious with rice as any other Kadhi variety. Also, unlike other Kadhi varieties that use curd and gram flour, Solkadhi is made with kokum extract and coconut milk, which makes it an outstanding counterpart of all other Kadhis from around the country.