https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKadhi%2F7%2Fen 2026-08-18T07:37:55Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Kadhi/7/en&diff=161778&oldid=prev 2025-07-12T00:19:10Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>===India===<br /> 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 cuisine|Gujarati]] and [[Rajasthani cuisine|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 cuisine|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 &#039;&#039;bhindi&#039;&#039; ([[okra]]); kadhi containing okra is known as &#039;&#039;bhinda ni kadhi&#039;&#039;. 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 [[Tempering (spices)|tempered]] with red [[chili pepper]]s, [[cumin]], [[coriander]] seeds, [[asafoetida]], and [[fenugreek]] seeds.</div>

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