50 shades of "kadhi"
NOTE-
•This Post is followed by OP's previous post in which recipes from different regions and people's favorite kadhi were asked.
https://www.reddit.com/r/IndianFood/s/BP80E4uRWS
•All the links and recipes are either provided by sub-redditors or those that I could find similar to them.
Credit to the respective owner.
"kadhi" came from kadhna/karna as in cooking. Basically, boil it for a long time and move the ladle so it doesn't get stuck to the bottom.
● Rajasthani kadhi
- perfect amount of sourness
(Crispy pakode ki kadhi)
https://youtu.be/igCEQT5esio?si=VLJjVJSn3mt9yW5n
(Gatte ki kadhi)
https://youtube.com/shorts/M6ucwTUL1i8?si=NmTspKIYgMNgzv8e
(With spring onions - Marwari style)
https://youtube.com/shorts/RbX0YKzA1vY?si=x1-73GyN-gVNXc6n
(Sangri kadhi)
https://youtube.com/shorts/o8Va3bsdq-4?si=F9TeSJwK5rZTkeko
(Bundi ki kadhi)
https://youtube.com/shorts/bn-59ktoi3k?si=Le-Bon\_A0rQEOTOk
●Punjabi kadhi
(Pyaz Pakode wali)
- Was unable to decide which one to put first, Punjabi kadhi or Rajasthani kadhi, but yes, both are people's favorites.
Link:- https://www.vegrecipesofindia.com/punjabi-kadhi-recipe-punjabi-kadhi-pakora/
● North Indian style
-Sometimes we add boondi, sometimes potatoes, or maybe sometimes rice to the boiling kadhi.
●Sindhi kadhi
- with lots of vegetables
https://youtu.be/0PCPQ\_eSbYA?si=I2eWQRi3cQkSPsrJ
● Chhattisgarh style kadhi
-It’s sour, tangy. They make whole Masoor ki kadhi, bhindi ki kadhi, kaddoo ki kadhi, baingan and mooli ki kadhi, bhajiya ki kadhi, boondi ki kadhi, jimikand ki kadhi. I love good ghee wali roti, chawal, kadhi, and sabzi is optionalin chhattisgarh [we make kadhi out of many vegetables like green brinjal, lady finger, radish, yams, green mango, etc (plain too) the user suggesting its fav is green brinjal one and one with yams🤤]
(Jhara kadhi)
https://youtube.com/shorts/KrakDoE2bSM?si=6f31d95sEH3HBeJe
●Maharashtrian kadhi
Link:- https://www.vegrecipesofindia.com/maharashtrian-kadhi-recipe-kadhi-recipes/
●Gujarati style
□Kadhi in South Gujarat is different from Kathiawad or Central / North Gujarat.
South Gujarat i.e. Surat / Valsad / Bharuch area kadhi is light but spicy. Besan is very little. The flavours come by grinding kadhipatta, jeera, green chillies and ginger to a.fine paste together. Use and gallop of ghee for frying the paste along with lots of khada jeera and this baghaar is added to chhas and thereafter it is brought to a boil while adding a little besan. Besan is cooked in this. Boil spicy chhas to the desired thickness. achieved. Add salt as per taste.
Kadhi chaval tastes best with thick daal which is called "locho" daal - tuber daal boiled with less water. Garnished with haldi and hing and salt only. This kadhi tastes great with vegetable pulav or a simple jeera rice too.
Similar recipe link:- https://youtube.com/shorts/lr56nIqtTow?si=e-5HirhgrKEnRTZL
●Konkani style Jeer-mirya kadhi
(Jeera and Pepper Kadi).
Fry cumin, pepper and red chilies together. Grind to a paste along with grated coconut and tamarind. Boil a tomato in water and add the masala once the tomato is cooked. Add garlic and red chillies tadka. It's good for curing a cold.
https://youtube.com/shorts/5iZfVQN6d64?si=XzOtJCy7QjDh4zMk
●Uttarakhand style kadhi (jholi/jhoi/palyo)
- Radish is used instead of onions and it's kinda watery.
Link:- https://youtu.be/Gyvn1ZmCeTg?si=z8LTSiAQi2geQaXU
●Odisha style
(From Ambila, Western Odisha)
-Its loaded with seasonal vegetables like pumpkin, bhindi(okra), radishes, and drumsticks. The base is much thinner and can also use dried mango(called ambula), tamarind, and fermented rice water. Can also add fermented bamboo shoots to it. It's like tangy, sour and chatpata!!
■South indian equivalent (as I am not fully sure about the particular region):-
●Maampazha Pulissery.
(Kerala-style kadhi with ripe mangoes added.)
It's slightly sweet from the mangoes, sour from the curd and bitter in between from the Fenugreek seeds. Small native mangoes are best for the authentic taste, you should be able to serve one whole mango with the seed to one person. But if that's not available you can make it with cut mango pieces as well.
Link:- https://youtu.be/oz7UooZuZWA?si=qXsgRRBIvMjlJAEW
●Moru kachiyathu (Kerala style)
https://youtu.be/rlLZFn2IR6k?si=yczhBQOdWzcVca-k
●Vendakkai mor kozhambu
(With either air-fried okra or sorakkai)
Link:- https://hebbarskitchen.com/vendakkai-mor-kulambu-recipe/
●Majjige huli (Kannada style)
https://youtube.com/shorts/JAmMzJkpAd0?si=bdMRONsBSsmvqLic
Some from the lovely people in the comment section:-
●Kadhi without dahi (coz if you don't eat dahi )
Recipe-
First, in a large plate mix some besan with water and a little salt and form lumps (the size of bundi). Keep half of the besan in powder form and half in lump form. Then in a kadhai add oil and roast the besan mix to remove the rawness and add 'saundhapan' and keep aside. Meanwhile in a bowl mix water and spices like turmeric, red chilli powder, dhania powder and garam masala. In the kadhai add oil again and fry some chopped garlic till it turns a little brown then add the masala water and cook the spices. When the spices get cooked add water and let it boil. When it boils add the roasted besan mix and let the things incorporate well, adjust salt and it's done.
I like to eat it with plain rice with ghee on top.
It goes well with roti also but don't forget the ghee.
● Sour-sweet curry made with rice flour, either with tamarind or raw mangoes [sour-sweet curry]
Link:- https://youtu.be/M5kPXIEh-rc?si=4Bk9ItJPcC\_KyLlh
●Bhutte ki kadhi
Made much like the North Indian kadhi where pakoda is replaced with boiled corn broken into 2-inch cobs. Also, kernels of the boiled corn are added to the kadhi while cooking to add thickness and flavor. The best part of eating it is dipping the corn cobs in kadhi and sucking the kadhi from them.
Similar recipe link:- https://youtube.com/shorts/LPFheqw9nDI?si=UeZuZo\_Fpujxcu\_y
● Heat 2–3 tbsp mustard oil till lightly smoky. Add curry leaves, jeera, hing, ginger, garlic, and chopped onions. Fry for 2–3 minutes only, just till rawness is gone. Not till golden brown.
Blend dahi + besan smoothly. Pour into the kadai on low flame while stirring. Cook and bhuno for 7-10 minutes on low flame.
Slowly add 2 cups of hot water, stirring well. Simmer for 7 minutes.
Add buttermilk, then add the juice of 1 Malta/Valencia orange, a few spring onion leaves, salt, and water as needed.
Boil for 15-25 minutes till you get your preferred consistency.
For tadka, heat ghee and add whole chilli, crushed coriander seeds, and Kashmiri mirch. Pour over kadhi and cover for 2 minutes.
■Not a "kadhi" but solkadhi by people's recommendation (Konkani style cooling drink)
https://youtube.com/shorts/xrTsqJIq6k0?si=rdavwKpL9Rx4W7Iq
Apologies if any mistakes were made, I tried to put all the recipes provided in the comments