Kadhi is, one of the popular Indian dish, whose various versions are available across large parts of India. But, the common ingredients in all the recipes are curd and gram flour. Both act as the base to tempering and pakoras with a variety of spices.
Kadhi uses buttermilk and is therefore also called Chach ki Kadhi. It is one of the signature vegetarian dish of Rajasthan. kadhi is considered light, delicately spiced dish, with its soup-like consistency and tangy flavour due to curd. It is a perennial favourite in every Rajasthani household. It is usually made in evry season, be it a cold winter or a hot and wonderful summer. It suits any climate and region of India.
Kadhi is made with gram flour and buttermilk in Punjab and it is said that no Punjabi Kadhi can be seen without pakoras or fritters. Fritters are added to Punjabi version of besan ki kadhi, to make it light to eat and easy to make. There is also No-onion, no-garlic, no-pakoda Rajasthani Kadhi recipe available. It is prepared in the town of Pushkar, Rajasthan. It is also authentically lip-smacking and irresistible treat.
Use slightly sour buttermilk (chach) for a richer, more complex flavour for a perfect besan kadhi. If homemade chach is not available, you buy chach from a local dairy. You can even use a tetra pack store-bought chach, as a last resort. Try to stir continuously and vigorously to prevent lumps while mixing the besan and buttermilk. Use a balloon whisk to make the task easier and effective of getting a smooth mixture. You can also add a tadka/tempering of curry leaves in the end, although original kadhi recipe does not have this part. Kadhi is best enjoyed hot and fresh. Kadhi served with hot steamed rice is a classic combination across North India and a complete meal in itself. It acts as a favourite comfort food. Kadhi also goes well with jeera rice. Spicy brinjal and okra, papad, onion salad, and pickle are good side dishes to be served with kadhi.
Making of Pakoras
Making of Kadhi
Making a Spice Paste
Cooking of Kadhi