This article is about the Indian dish. For other uses, see
Kadi.
Kadhi or karhi ( Hindi: कढ़ी, Rajasthani: कड्डी/खाटो, Gujarati: કાઢી, kaṛhī, Urdu: کڑھی, Marathi: कढी) is an North Indian and Pakistani dish. It is a spicy dish whose thick gravy is based on chickpea flour (called Besan in Hindi) 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, its other is variety popular and often vegetables are also added.
In North India, pakodas 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 khicṛī, roti, parantha and rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the northern varieties. 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 than the kadhi made in the North. 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.
[edit] Pakistan
In Pakistan, it is usually served with boiled rice and naan. Fish Karhi and Egg Karhi are also popular in Pakistan.
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