By Krati Purwar
September 4, 2024
Kadhi is a popular Indian savoury that is served with flatbread and dry sabzi. Kadhi-rice is a deadly combination that can leave you in a food coma with hunger satisfied. Here is a list of popular varieties prepared across India.
In Kashmir, the kadhi preparation is incomplete without adding vegetables like lotus stem or paneer to it. Flavoured with spices, it is a delight for taste buds.
Mor kuzhambu is the South Indian recipe for kadhi in which vegetables like okra, gourd, and pumpkin are cooked. Tempering of curry leaves elevates the flavour.
Punjabi kadhi is tangy. Some local recipes flaunt the base of onion and yoghurt. It is also often served with soft pakoras dipped in it.
Himachali or Pahadi kadhi is creamy and prepared with buttermilk instead of curd. It comprises spinach or fenugreek leaves that offer nutrition to the body.
Punjabi kadhi is tangy. Some local recipes flaunt the base of onion and yoghurt. It is also often served with soft pakoras dipped in it.
In comparison to the rest of the variants, Gujarati kadhi is slightly sweeter and has a thick base of curd and jaggery. It is seasoned with whole and powdered spices.
Bengali doi’r jhol is a kadhi that involves cooking lauki or spinach in the yoghurt curry. It is spiced with panch phoron, a special blend of five spices.