Kadhi

Kadhi or karhi ( Hindi: कढ़ी, Rajasthani: कड्डी/खाटो, Punjabi: ਕੜ੍ਹੀ, Gujarati: કઢી, Urdu: کڑھی‎, Marathi: कढी) is an Indian dish, originated in Rajasthan . It is called as pareh(परेह) in Jharkhand. It is a spicy dish whose thick gravy is based on chickpea flour (called Besan in Hindi and Urdu) and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. Among the Sindhi people, a different variety is popular and often vegetables are also added.

India

In Northern India, pakoras are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, parantha and rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is 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 kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish includes 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 thickening Besan Garam Flour and adding pakoras. It is eaten with either long grain basmati rice or, (more commonly) with a roti. Unlike the rest of India, sour youghurt is not added, just full fat milk, or unsweetened yoghurt.