Kadhi

Kadhi or karhi is a yogurt-based dish originating from Rajasthan, India. It is made by simmering yogurt with besan (gram flour) and spices until it forms a thick, tangy gravy. It is sometimes mixed with pakoras (deep-fried fritters). It is often eaten with cooked rice or roti.

Etymology

The word Kadhi is derived from the Sanskrit root ''kvathita'' (क्वथित) which refers to a decoction or a gruel of curcuma, asafoetida and buttermilk. In Sanskrit literature, Kadhi has been referred to with the name ''kvathika'' (क्वथिका).

Origin

The kadhi is believed to be originated in the arid landscapes of Rajasthan, where cooks incorporated dairy products to compensate for the limited availability of vegetables.

Although Punjabis may have a strong association with kadhi-chawal, its origins trace back to Rajasthan, according to Celebrity Chef Kunal Kapur. Historically, kadhi was first crafted in Rajasthan before spreading to Gujarat and Sindh regions. Chef Kunal elaborates that kadhi was traditionally concocted when households had surplus milk, which was churned into butter, leaving behind buttermilk (chaas) to be used in preparing kadhi.

Variations

India

Kadhi is generally considered a staple everyday food in many parts of India and is thought to aid in digestion. In Gujarat and Rajasthan, it is usually served with khichdi, roti, paratha, or rice. Gujarati and Rajasthani kadhi differ from the Uttar Pradesh variety. Gujarati kadhi is a 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. Gujarati kadhi may be made from buttermilk, which gives it a smoother texture compared to yogurt. Variations of this basic dish include the addition of certain vegetables, notably ''bhindi'' (okra); kadhi containing okra is known as ''bhinda ni kadhi''. In Punjab, kadhi is a simple and quick winter meal. Unlike the rest of India, yogurt may or may not be added – full-fat buttermilk may be used instead, although some households still prefer to use yogurt. Depending on the region, kadhi is commonly tempered with red chili peppers, cumin, coriander seeds, asafoetida, and fenugreek seeds.

In Western India, especially in coastal Maharashtra and in the Konkan region, kadhi is made with '' kokum'', creating a variant called '' solkadhi''. Other variants of kadhi in Maharashtra are made with ''kacchi kairi'' (raw mango), which is known as ''aambyachi kadhi'' (raw mango kadhi). Another variant of kadhi in Maharashtra is made with curd and buttermilk; this 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) plus pure ghee, which is added during serving. ''Haryanvi kadhi'' is sometimes cooked with additional ingredients, such as seasonal farm-fresh green ''bathua'' leaves or ''kachri'', a kind of small, wild melon.

In Purvanchal (eastern Uttar Pradesh) and Bihar, it is called ''kadhi-badi'' because of the addition of pakoras, small ''badi (''or ''vadi)'' made out of chickpea flour, with no vegetables added (unlike standard pakora).

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, so the yogurt and chickpea curry is cooked for a very long time until it is reduced and the 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 chickpeas soaked overnight with whole coriander seeds and dry red chili pepper. Squash, okra, tomato, Chinese spinach, carrots, and sweet peas are some of the vegetables that are added to the 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; all of these names have similar meanings. In Kerala, it is called '' kaalan''.

The Sindhi diaspora in India usually make kadhi by 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 method is to make a liquid mixture of chickpea flour instead of roasting chickpeas.

Pakistan

In Pakistan, kadhi is usually served with steamed rice and naan. Thari people commonly refer to kadhi as ''raabro'' or ''khaatiyo''.

In Northern Pakistan, in and around the Hazara region of Khyber Pakhtunkhwa province, kadhi can be prepared with a variety of additives such as chicken, pumpkin, and '' sarson ka saag''.

In Karachi and Hyderabad, Sindh, in addition to plain kadhi, a variety of vegetables such as okra, aubergine, and drumstick beans may be added. In Pakistan, kadhi is generally understood to always include fritters.

Trinidad and Tobago

Kurhi was brought to Trinidad and Tobago by the indentured Indians from Uttar Pradesh, Bihar, and Jharkhand in the 19th and 20th century. It is a staple dish served with rice and other tarkaris at poojas, yajnas, Indian weddings, and Hindu religious festivals. It made in a similar preparation to its Indian counterpart, with the exception of dahi and grind dhal ( yellow split-pea flour) is used instead of besan flour. It is made with pholouries (also referred to as "boulders") being placed in the grind dhal mixture.

See also

* Rajasthani Cuisine
* Kadhi- Churma
* Kadhi chawal
* Gujarati kadhi
* List of Indian dishes
* List of soups
* List of stews

References

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Rajasthani cuisine
Indian cuisine
Vegetarian dishes of India
Indian soups and stews
North Indian cuisine
Yogurt-based dishes
Gujarati cuisine
Sindhi cuisine
Punjabi cuisine
Indo-Caribbean cuisine