Mar 01, 2025
It is thought that Kadhi originated in Rajasthan, where water shortage led to the widespread use of buttermilk.
Source: Canva
Ayurveda emphasises the cooling qualities of yoghurt, which help with digestion and balance body heat in kadhi.
Source: Canva
Unlike gramme flour (besan), which is frequently used nowadays, early forms of kadhi would have used maize flour (makki ka atta).
Source: Canva
Yoghurt, gramme flour, and a mixture of flavourful spices are the three essential ingredients of kadhi, regardless of regional variances.
Source: Canva
Rich, creamy, and frequently accompanied by deep-fried besan dumplings (pakoras) and a flavourful blend of spices and ghee.
Source: Canva
Made with sugar or jaggery, ginger, green chillies, and occasionally peanuts, this dish is pleasantly sweet and lighter.
Source: Canva
Other varieties include Maharashtrian Sol Kadhi (coconut milk with kokum), Sindhi (tamarind-based), and Rajasthani (spicy and thin).
Source: Canva
In some places, kadhi is consumed as part of religious or wedding feasts, on days when people fast, and as a post-festival detox meal.
Source: Canva
In Indian cooking, kadhi is more than just a dish; it's a symbol of cosiness, nostalgia, and generational shared memories.
Source: Canva
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