Kadhi

What is Kadhi?

Kadhi is a thick, tangy soup made by simmering yogurt with gram flour (besan) and spices. The mixture becomes creamy and slightly sour, with a yellowish color from the flour and turmeric. Sometimes, deep-fried fritters called pakoras are added, making the dish heartier. Kadhi is often garnished with red chili or other spices. Depending on the region, vegetables like okra or eggplant may be included, and the soup can range from thin to quite thick. It is usually served hot, with rice or flatbreads.

Where does Kadhi come from?

Kadhi comes from Rajasthan, a dry region in India where cooks used dairy to make up for the lack of fresh vegetables. The dish spread to Gujarat, Sindh, and other parts of India and Pakistan. Its name comes from Sanskrit words for a decoction or gruel, and it was often made when households had extra milk, which was churned into butter, leaving buttermilk for kadhi. The dish traveled with Indian migrants to Trinidad and Tobago, where it became part of Hindu festival and wedding meals.

How is Kadhi made?

To make kadhi, yogurt is whisked with gram flour and water to form a smooth base. This is simmered with spices such as cumin, coriander, red chili, and sometimes fenugreek or asafoetida. The mixture thickens as it cooks. In many versions, pakoras—fritters made from chickpea flour and sometimes vegetables—are fried separately and added to the soup. Some regions add vegetables like okra, eggplant, or pumpkin. In Trinidad, split pea flour replaces gram flour, and pholouries (fried balls) are used.

How and when is Kadhi eaten?

Kadhi is eaten hot, usually at lunch or dinner. It is commonly paired with steamed rice, but can also be served with roti, paratha, or khichdi (rice and lentil porridge). In India and Pakistan, it is an everyday food but also appears at religious events, weddings, and festivals, especially among Hindus. In Trinidad and Tobago, it is part of ceremonial meals. Kadhi is considered easy to digest and is sometimes chosen for simple, home-style meals.

Kinds of Kadhi

There are many regional types of kadhi. Gujarati kadhi is thinner and often sweetened with sugar or jaggery, while Rajasthani kadhi is more sour and thicker. Punjabi kadhi is usually served with pakoras and may use buttermilk instead of yogurt. In southern India, coconut and green chilies are blended in, and the dish is called by different names in local languages. Sindhi kadhi uses roasted chickpea flour and tamarind for sourness. In Pakistan, kadhi often includes vegetables and always has fritters.

What Kadhi means

Kadhi is a staple in many Indian and Pakistani homes and is tied to both daily meals and special occasions. In Trinidad and Tobago, it is closely linked to Hindu religious ceremonies and weddings, where it is served with rice and vegetable dishes. The dish reflects local ingredients and customs, with each region adapting the base recipe. Its simple, comforting nature has made it a symbol of home cooking for many communities.

Questions people ask about Kadhi

Good reading and sources

• Kadhi tales: From regional flavours to gourmet experiencesMint, Article

• Kadhi on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data