Gujarati Kadhi is a belly-warming concoction of spiced yoghurt and gram flour. It's light comfort food typical of this coastal region of India, although almost every region will have its' unique take on the dish. My favourite version of Kadhi is hot, sour and slightly sweet. Traditionally served with rice, khichdi or rotli.
Kadhi is a dish with roots and shoots in multiple South Asian cultures. Across India it is prepared in many regions. Each take has its' own unique nuances specific to the land and local tastes.
The dish almost always contains gram flour (besan or chickpea flour) as a thickening agent. Many versions use yoghurt, but not all. Spices and additional ingredients also vary from region to region.
Other variations of Kadhi include but are not limited to: Punjabi Kadhi, Sindhi Kadhi, Maharashtrian Kadhi (Takachi Kadhi), Haryanvi Hara Choley Kadhi and Rajasthani Kadhi. All are very delicious!
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