Kadhi: Difference between revisions

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{{Short description|Yogurt-based dish from India}}

{{About|the Indian dish|the term for Islamic judge in Uganda|Qadi}}

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'''Kadhi''' or '''karhi''' is a yogurt-based dish originating from [[Rajasthan]], India. It is made by simmering [[yogurt]] with [[Gram flour|besan (gram flour)]] and [[List of Indian spices|spices]] until it forms a thick, tangy gravy.  It is sometimes mixed with [[pakora]]s (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|kadhi-chawal]], its origins trace back to Rajasthan, according to Celebrity [[Kunal Kapur|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.

===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 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 ''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 [[Tempering (spices)|tempered]] with red [[chili pepper]]s, [[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 [[Chenopodium album|''bathua'']] leaves or [[Wild melon|''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 [[Sindhis|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 [[chickpea]]s.

===Pakistan===

[[File:Kadhipakora.jpg|thumb|right|Popular in Southern Pakistan, Karachi, and Hyderabad. It can be made with the addition of vegetables such as drumstick beans.]]

In Pakistan, kadhi is usually served with [[Cooked rice|steamed rice]] and [[naan]]. [[Tharparkar|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 [[Moringa oleifera|drumstick beans]] may be added. In Pakistan, kadhi is generally understood to always include fritters.

===Trinidad and Tobago===

[[File:Divali meal.JPG|thumb|left|[[Diwali]] meal with kurhi on the rice, curry channa and aloo, mango tarkari, bhaji, and [[paratha]].]]

Kurhi was brought to [[Trinidad and Tobago]] by the [[Indian indenture system|indentured]] [[Indo-Trinidadian|Indians]] from [[Uttar Pradesh]], Bihar, and [[Jharkhand]] in the 19th and 20th century. It is a staple dish served with rice and other [[tarkari]]s at [[Puja (Hinduism)|poojas]], [[yajna]]s, [[Weddings in India|Indian weddings]], and Hindu religious festivals. It made in a similar preparation to its Indian counterpart, with the exception of dahi and grind dhal ([[Split pea|yellow split-pea]] flour) is used instead of besan flour. It is made with [[pholourie]]s (also referred to as "boulders") being placed in the grind dhal mixture.

==See also==

{{portal|India|Food}}

* [[List of stews]]

{{Cuisine of India}}

{{Yogurts}}

[[Category:Rajasthani cuisine]]

[[Category:Indian cuisine]]