38:
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463:, 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
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319:, 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
455:
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.
246:
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.
303:
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
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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
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209:(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
927:
It is widely believed that the kadhi originated in the deserts of
Rajasthan, where cooks started using dairy products to supplement scarce vegetables.
796:
It is widely believed that the kadhi originated in the deserts of
Rajasthan, where cooks started using dairy products to supplement scarce vegetables.
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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.
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usually make kadhi by roasting the chickpea flour and adding vegetables to the chickpea gravy. It is called kadhi because of the use of
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Popular in
Southern Pakistan, Karachi, and Hyderabad. It can be made with the addition of vegetables such as drumstick beans.
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Kadhi is generally considered a staple everyday food in many parts of India and is thought to aid in digestion. In
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991:"History Of Kadhi: Where Did This Popular Indian Dish Come From - Chef Kunal Kapur Shares"
966:"History Of Kadhi: Where Did This Popular Indian Dish Come From - Chef Kunal Kapur Shares"
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province, kadhi can be prepared with a variety of additives such as chicken, pumpkin, and
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may be added. In
Pakistan, kadhi is generally understood to always include fritters.
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variety. Gujarati kadhi is a little sweeter than the other variants because sugar or
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This article is about the Indian dish. For the term for
Islamic judge in Uganda, see
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is sometimes cooked with additional ingredients, such as seasonal farm-fresh green
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made out of chickpea flour, with no vegetables added (unlike standard pakora).
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in Tamil; all of these names have similar meanings. In Kerala, it is called
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238:. Historically, kadhi was first crafted in Rajasthan before spreading to
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until it forms a thick, tangy gravy. Sometimes, it's also mixed with
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The kadhi is believed to be originated in the arid landscapes of
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678:, in addition to plain kadhi, a variety of vegetables such as
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234:, its origins trace back to Rajasthan, according to Celebrity
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1020:"Kadhi tales: From regional flavours to gourmet experiences"
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In
Northern Pakistan, in and around the Hazara region of
366:. Other variants of kadhi in Maharashtra are made with
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Although
Punjabis may have a strong association with
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378:is made with curd and buttermilk; this is known as
861:"A Comparative Dictionary of Indo-Aryan Languages"
121:, Punjabi Kadhi, Sindhi Kadhi, Maharashtrian Kadhi
2035:
459:In Southern states, it is seasoned with sauteed
374:(raw mango kadhi). Another variant of kadhi in
183:(deep-fried fritters). It is often eaten with
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1018:Chatterjee, Priyadarshini (12 October 2019).
447:The name kadhi is also derived from several
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546:. Unsourced material may be challenged and
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859:Turner, R. L. (Ralph Lilley) (1962–1966).
451:spoken in northern India, in which काढ़ना
436:because of the addition of pakoras, small
610:Learn how and when to remove this message
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346:In Western India, especially in coastal
163:is a yogurt-based dish originating from
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311:); kadhi containing okra is known as
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544:adding citations to reliable sources
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199:The word Kadhi is derived from the
135:Cookbook: Yogurt Curry Soup (Kadhi)
13:
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910:Minwalla, Shabnam (23 July 2020).
808:Minwalla, Shabnam (23 July 2020).
779:Minwalla, Shabnam (23 July 2020).
646:people commonly refer to kadhi as
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886:"क्वथिका - Dictionary Definition"
405:, which is added during serving.
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939:Tirmizi, Bisma (14 April 2015).
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401:(raw green chickpeas) plus pure
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167:, india. It's made by simmering
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42:Kadhi with red chilli as garnish
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912:"Kadhi is India's comfort food"
810:"Kadhi is India's comfort food"
781:"Kadhi is India's comfort food"
634:, kadhi is usually served with
421:, a kind of small, wild melon.
370:(raw mango), which is known as
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428:(eastern Uttar Pradesh) and
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16:Yogurt-based Dish from India
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1400:Ingredients / types of food
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354:region, kadhi is made with
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2054:Vegetarian dishes of India
1676:Streptococcus thermophilus
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391:haryanvi hara choley kadhi
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2089:Indo-Caribbean cuisine
2059:Indian soups and stews
1233:East/ North East India
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291:kadhi differ from the
1331:Malvani & Konkani
941:"Food Stories: Karhi"
751:List of Indian dishes
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2064:North Indian cuisine
1219:Mangalorean Catholic
540:improve this section
449:Indo-Aryan languages
2069:Yogurt-based dishes
1508:Bangladeshi cuisine
496:, which are called
84:Serving temperature
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2044:Rajasthani cuisine
1503:Sri Lankan cuisine
1377:Indian Singaporean
730:Rajasthani Cuisine
659:Khyber Pakhtunkhwa
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173:besan (gram flour)
117:Rajasthani kadhi,
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313:bhinda ni kadhi
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835:"Besan Kadhi"
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761:List of stews
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756:List of soups
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561: –
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525:This section
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2013:Yayık ayranı
1842:Acidophiline
1773:
1739:Dahi baigana
1734:Dahi chutney
1688:
1681:
1674:
1668:
1664:
1362:Anglo-Indian
1174:Main article
1113:Main article
1039:
1027:. Retrieved
1024:livemint.com
1023:
998:. Retrieved
994:
985:
973:. Retrieved
969:
960:
948:. Retrieved
944:
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916:BusinessLine
915:
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864:
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842:. Retrieved
838:
829:
817:. Retrieved
814:BusinessLine
813:
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795:
788:. Retrieved
785:BusinessLine
784:
774:
741:Kadhi chawal
708:India portal
669:
662:
656:
651:
647:
636:steamed rice
629:
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597:
587:
580:
573:
566:
554:
538:Please help
526:
497:
494:curry leaves
488:diaspora in
483:
476:
473:mor kuzhambu
472:
468:
467:in Kannada,
465:majjige huli
464:
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393:, made with
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232:kadhi-chawal
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156:
155:
25:
1993:Soured milk
1794:Papri chaat
1744:Dahi machha
1434:Snack foods
1409:Main dishes
1214:Mangalorean
1167:South India
1106:North India
1029:15 December
1000:15 December
722:Food portal
498:kadhi patta
399:hare choley
376:Maharashtra
350:and in the
348:Maharashtra
215:(क्वथिका).
185:cooked rice
87:Hot or Warm
2038:Categories
1988:Sour cream
1928:Buttermilk
1784:Mitha dahi
1669:bulgaricus
1444:Condiments
1304:West India
1290:Arunachali
1265:Meghalayan
1260:Jharkhandi
1204:Hyderabadi
1153:Rajasthani
767:References
570:newspapers
461:asafoetida
434:kadhi-badi
426:Purvanchal
415:leaves or
337:asafoetida
289:Rajasthani
250:Variations
114:Variations
104:vegetables
100:gram flour
98:(yogurt),
1897:Ryazhenka
1804:Shrikhand
1754:Dahi vada
1749:Dahi puri
1595:Varieties
1357:Fast food
1280:Sikkimese
1189:Karnataka
1184:Chettinad
1090:Etiquette
995:NDTV Food
970:NDTV Food
839:NDTV Food
684:aubergine
527:does not
502:chickpeas
341:fenugreek
333:coriander
323:with red
265:Rajasthan
225:Rajasthan
195:Etymology
165:Rajasthan
78:Rajasthan
1948:Filmjölk
1902:Varenets
1819:Tzatziki
1724:Chukauni
1656:Cultures
1637:Strained
1547:Category
1419:Desserts
1316:Gujarati
1270:Manipuri
1255:Assamese
1224:Saraswat
1148:Kashmiri
1128:Bhojpuri
975:28 April
950:28 April
945:DAWN.COM
921:28 April
895:15 April
870:15 April
819:28 April
790:28 April
694:See also
652:khaatiyo
632:Pakistan
508:Pakistan
363:solkadhi
321:tempered
301:Gujarati
285:Gujarati
212:kvathika
206:kvathita
201:Sanskrit
1983:Smetana
1953:Jocoque
1938:Clabber
1911:Related
1887:Nai lao
1814:Tarator
1789:Parfait
1667:subsp.
1627:Nai lao
1622:Matzoon
1476:Tandoor
1321:Marathi
1285:Tripuri
1250:Bengali
1245:Maithil
1143:Mughlai
1138:Kumauni
1133:Punjabi
1085:History
672:Karachi
584:scholar
559:"Kadhi"
548:removed
533:sources
387:Haryana
343:seeds.
335:seeds,
297:jaggery
277:paratha
269:khichdi
261:Gujarat
240:Gujarat
181:pakoras
2008:Yakult
1998:Suorat
1968:Mursik
1933:Calpis
1892:Omaere
1882:Mattha
1862:Chalap
1834:Drinks
1824:Zhoixo
1769:Jameed
1719:Çılbır
1714:Churri
1709:Borani
1701:Dishes
1617:Frozen
1607:Dadiah
1588:Yogurt
1466:Karahi
1439:Spices
1429:Drinks
1336:Sindhi
1240:Bihari
1194:Kerala
1179:Andhra
1118:Awadhi
844:11 May
736:Churma
734:Kadhi-
686:, and
648:raabro
586:
579:
572:
565:
557:
486:Sindhi
478:kaalan
453:kadhna
438:badi (
418:kachri
412:bathua
352:Konkan
339:, and
317:Punjab
305:bhindi
219:Origin
169:yogurt
139:
65:
48:Course
2003:Viili
1973:Quark
1963:Kumis
1958:Kefir
1923:Amasi
1877:Leben
1872:Lassi
1867:Doogh
1852:Chaas
1847:Ayran
1799:Raita
1779:Kashk
1774:Kadhi
1764:Dovga
1632:Qatiq
1481:Uruli
1461:Handi
1424:Bread
1350:Other
1341:Parsi
1209:Udupi
1199:Tamil
644:Thari
591:JSTOR
577:books
490:India
442:vadi)
430:Bihar
395:besan
357:kokum
329:cumin
315:. In
279:, or
255:India
244:Sindh
203:root
171:with
161:karhi
157:Kadhi
108:water
68:India
30:Kadhi
2023:Whey
2018:Ymer
1978:Skyr
1857:Chal
1809:Spas
1612:Dhau
1602:Curd
1471:Tava
1311:Goan
1295:Odia
1275:Naga
1123:Braj
1031:2022
1002:2022
977:2024
952:2024
923:2024
897:2023
872:2023
846:2024
821:2024
792:2024
680:okra
674:and
640:naan
638:and
563:news
531:any
529:cite
484:The
403:ghee
397:and
309:okra
287:and
281:rice
273:roti
263:and
242:and
189:roti
175:and
96:Dahi
21:Qadi
670:In
650:or
630:In
542:by
440:or
424:In
385:In
187:or
159:or
2040::
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