By Shreya Goswami
Kadhi is a staple dish eaten across North, West and parts of East India, but each region has its own delicious twist to the dish. Here are some types you should try out this Baisakhi.
Made of urd, gram flour, water and mild spices like cumin and turmeric powder, this dish has outstanding onion pakodas too.
Made without pakodas, onion and garlic, Gujarati Kadhi is white in colour and sweet in taste.
Also from the state of Gujarat, Fajeto is a Kadhi variety which is tangy, sweet and slightly spicy thanks to the raw mangoes in it.
This variety is packed with plenty of vegetables, like gawarfali, bhindi and drumsticks, making it a very nutritious indeed.
Also known as Kale Chane Ki Kadhi, this Rajasthani Kadhi is packed with chickpeas and devoid of onion and garlic.
With no pakodas and slightly sweet, this Kadhi variety resembles the Gujarati version more than the Punjabi one.
Packed with tomatoes, safoetida, cumin, mustard seeds and curry leaves, this Kadhi is tangier than others.
Also known as Farali Kadhi, this version is packed with sattvik ingredients and has no onion or garlic.
Packed with round fritters called Phulauri, this Kadhi variety is unique to the state of Bihar.
Also known as Kokum Kadhi, this one is made with kokum juice, coconut milk and mild spices.