2409:4071:E03:9EA5:C0A2:DC2C:265F:300D at 06:04, 8 July 2021

2021-07-08T06:04:33Z

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{{About|the Indian dish||Kadi (disambiguation){{!}}Payo}}
{{refimprove|date=April 2021}}
{{Infobox food
| name = Kadhi or payo
| image = Kadhi_Chawal_from_India.jpg
| image_size = 260px
| caption = ''[[Kadhi Chawal]]'' (Kadhi served with boiled rice) from [[India]]
| alternate_name =
| country = [[Indian subcontinent]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]]
| creator =
| course =
| served =
| main_ingredient = [[Dahi (curd)|Dahi]] (yogurt), [[gram flour]], [[vegetable]]s, [[water]]
| variations =
| calories =
| other =
}}
'''Kadhi''' or '''karhi''' is a dish originating from the Rajasthan.<ref>{{Cite web|date=2012-01-04|title=Kadhi Recipe {{!}} Kadhi Pakora » Dassana's Veg Recipes|url=https://www.vegrecipesofindia.com/punjabi-kadhi-recipe-punjabi-kadhi-pakora/|access-date=2021-04-20|website=Dassana's Veg Recipes|language=en-US}}</ref> It consists of a thick gravy based on [[gram flour]], and contains vegetable fritters called [[pakora]]s, to which [[dahi (curd)|dahi]] (yogurt) is added to give it a bit of sour taste. It is often eaten with [[cooked rice]] or [[roti]].
[[File:Singhrian jo Raabro(Khaatiyo).jpg|alt=Popular Thari dish Singhrian jo Raabro (Khaatiyo), a variation of Kadhi prepared by adding Singhri(Sanghri) in Tharparkar, Sindh|thumb|'''''Singhrian jo Raabro (Khaatiyo)''''', a variation of Kadhi prepared by adding Singhri(Sanghri) is popular dish in [[Tharparkar]], [[Sindh]]]]

==India==
In Northern India, pakoras are added to the gram flour gravy and sour yogurt is added to add flavor to it. They are eaten either with boiled rice or [[roti]]. In [[Gujarat]] and [[Rajasthan]], it is usually served with [[khichdi]], [[roti]], [[paratha]] or rice. It is considered a light food. [[Gujarati cuisine|Gujarati]] and [[Rajasthani cuisine|Rajasthani]] ''kadhi'' differs from the [[Uttar Pradesh, India|Uttar Pradesh]] variety. Traditionally, it is little sweeter than the other variants, because sugar or [[jaggery]] 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. The [[Gujarati cuisine|Gujarati]] kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish include the addition of certain vegetables, notably ''bhindi'' ([[okra]]) in which case it is known as ''bhinda ni kadhi''. In [[Punjab]], kadhi is a simple, quick winter meal. Made from besan ([[Gram flour]]) to thicken the consistency, and adding pakoras, it is eaten with either long-grain basmati rice or, more commonly, with a [[roti]]. Unlike the rest of India, sour yogurt is not added—just full-fat buttermilk or unsweetened yogurt.

In Western India specially in [[Maharashtra]] kadhi is made with [[Kokum]] which is very famous in Coastal Maharashtra - [[Konkan]] with the name of [[Solkadhi]]. Other variants of kadhi in Maharashtra are made with Kacchi Kairi (raw mango) which is known as Aambyachi kadhi (Aam kadhi)
And one more Variant of kadhi in [[Maharashtra]] is made up of curd and buttermilk which is known as takachi kadhi.

In [[Haryana]], a popular variation is called ''haryanvi hara choley kadhi'', made with besan and ''hare choley'' (raw green chickpeas) with pure [[ghee]]; the generous dollops of homemade fresh butter are added during serving. ''Haryanvi kadhi'' is sometimes cooked with additional ingredients, such as seasonal farm-fresh green [[Chenopodium album|bathua]] leaves or [[Wild melon|''kachri'']], small wild melons.

In [[Purvanchal]] (eastern Uttar Pradesh) and [[Bihar]], it is called '''Kadhi-Badi''' because Pakoda which is added in the kadhi is basically small '''badi or vadi''' made simply out of chickpea flour, no vegetables are added to make it a standard pakoda. The name Kadhi is also derived from several [[Indo-Aryan languages]] spoken in northern India, in which काढ़ना kadhna means to take out which in this context means to reduce and hence the yogurt and chickpea curry is cooked for a very long time until it is reduced and consistency changes from runny to thick and creamy.

In Southern states, it is seasoned with sauteed [[asafoetida]], mustard seeds, cumin, and fenugreek. The soup is thickened in a different way by the addition of pureed split chickpea soaked overnight with whole coriander seeds and dry red chili pepper. Squash, okra, tomato, Chinese spinach, carrots, sweet peas are a few vegetables that are added to seasoning before bringing the soup to a boil. Pakoras (gram flour fritters) are added for special occasions like ceremonies. It is called ''majjige huli'' in Kannada, ''majjiga pulusu'' in Telugu and ''mor kuzhambu'' in Tamil with similar meaning. In Kerala, it is called [[kaalan]].

The [[Sindhis|Sindhi]] diaspora in [[India]] usually make kadhi by first roasting the chickpea flour and adding vegetables to the chickpea gravy. It is called kadhi because of the use of [[curry leaves]], which are called ''kadhi patta'' in Sindhi. Instead of yogurt, tamarind pulp is used to give it a sour taste. An alternate way is to make a liquid mixture of the chickpea flour instead of roasting chickpeas.

==Pakistan==
[[File:Kadhipakora.jpg|thumb|right|Popular in Southern Pakistan, Karachi & Hyderabad. It can be made with the addition of vegetables such as drumstick beans.]]
In [[Pakistan]], it is usually served with [[plain cooked rice|boiled rice]] and [[naan]]. [[Tharparkar|Thari]] people commonly refer Kadhi with the name of '''''Raabro''''' or '''''Khaatiyo'''''.

In Northern Pakistan, in and around Hazara region of Khyber Pakhtunkhwa province, Kadhi is prepared with a variety of additives at a time. These include chicken Kadhi, kaddu (pumpkin) Kadhi, sarson (mustard leaves) kadhi are some of the more famous varieties.

In [[Karachi]] & [[Hyderabad, Sindh]], apart from plain kadhi, a variety of vegetables such as [[okra]], [[aubergine]] and [[Moringa_oleifera|drumstick beans]] may be added. In Pakistan, Kadhi, by default, implies that [[Pakodas]] are included. It is eaten with [[chapatis]] or plain boiled rice.

==See also==
{{portal|Food}}
* Kadhi-[[Churma]]
* [[Kadhi chawal]]
* [[Gujarati kadhi]]
* [[List of Indian dishes]]
* [[List of soups]]
* [[List of stews]]

==References==
<references />

==External links==
{{Cookbook|Kadhi}}
*[http://www.manjulaskitchen.com/2013/08/21/sindhi-kadhi-vegetable-in-gram-flour-gravy Sindhi kadhi]
*[http://secretindianrecipe.com/recipe/gujarati-kadhi Gujarati kadhi]
*[http://secretindianrecipe.com/recipe/rajsthani-pakoda-kadi-rajasthani-kadhi-dumplings Rajasthani kadhi]
*[http://secretindianrecipe.com/recipe/punjabi-kadhi Punjabi kadhi]
*[https://homtainment.com/kadhi-pakora-recipe-pakistani/ Kadhi Pakora Recipe Pakistani]

{{Indian Dishes}}
{{Pakistani dishes}}
{{Yogurts}}

[[Category:Indian soups and stews]]
[[Category:Pakistani soups and stews]]
[[Category:North Indian cuisine]]
[[Category:Rajasthani cuisine]]
[[Category:Gujarati cuisine]]
[[Category:Sindhi cuisine]]
[[Category:Punjabi cuisine]]
[[Category:Chickpea dishes]]
[[Category:Kutchi cuisine]]
[[Category:Yogurt-based dishes]]

Kadhi - Revision history

2409:4071:E03:9EA5:C0A2:DC2C:265F:300D at 06:04, 8 July 2021