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This article is about the Indian dish. For other uses, see Kadi.
Place of origin India
Region or state Gujarat, Maharashtra, Rajasthan, Uttar Pradesh
Main ingredients Yogurt, chickpea flour, vegetables, water
Cookbook:Kadhi  Kadhi

Kadhi or karhi ( Hindi: कढ़ी, Rajasthani: कड्डी/खाटो, Punjabi: ਕੜ੍ਹੀ, Gujarati: કાઢી, Urdu: کڑھی‎, Marathi: कढी) is a Indian dish, originated in Rajasthan . It is called as pareh(परेह) in jharkhand. It is a spicy dish whose thick gravy is based on chickpea flour (called Besan in Hindi and Urdu) and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. Among the Sindhi people, a different variety is popular and often vegetables are also added.


Kadhi Chawal(Kadhi served with boiled rice) from India.

In Northern India, pakoras are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, parantha and rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is 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. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish includes the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi.

The Sindhi diaspora in India usually make kadhi by first roasting the chickpea flour and adding vegetables to the chickpea gravy. Instead of yogurt, tamarind pulp is used to give it a sour taste. An alternate way is to make a liquid mixture of the chickpea flour instead of roasting chickpeas.

Sindhi kadhi recipe[edit]

Ingredients 1/2 cup of chickpea flour blended win three cups of water to make a liquid Tamarind paste to taste

Spices 1 teaspoon cumin seeds 1 teaspoon of coriander seeds 1 teaspoon fenugreek seeds Add pinch of asafoetida powder A spring of curry leaves 1 inch of ginger Curry leaves Couple of dry red chilli

Vegetables Chop vegetables like carrots,potatoes,okra,string beans, drumsticks etc

Method Heat oil in a heavy bottom pot and temper the oil with all the above spices. Add the chickpea liquid and bring it to a boil stirring constantly till it stops boiling. Reduce the heat and allow it to simmer. Add the vegetables, salt to taste. Once the vegetables are cooked add tamarind paste and allow it to cook. Serve it with steamed white rice.


In Pakistan, it is usually served with boiled rice and naan. Fish karhi and egg karhi are also popular.

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