Kadhi
Sign in to saveKadhi or karhi is a yogurt-based dish originating from Rajasthan, India. It is made by simmering yogurt with besan (gram flour) and spices until it forms a thick, tangy gravy. It is sometimes mixed with pakoras (deep-fried fritters). It is often eaten with cooked rice or roti.
Key facts
- Food.name
- Kadhi
- Food.image
- Kadhi Pakora.jpg
- Food.image_size
- 260px
- Food.caption
- Kadhi with red chilli as garnish
- Food.region
- Rajasthan
- Food.national_cuisine
- Indian
- Food.course
- Lunch or dinner
- Food.served
- Hot or warm
- Food.main_ingredient
- Dahi (yogurt), gram flour, vegetables, water
- Food.variations
- Kadhi chawal, kadhi bari, Rajasthani kadhi, Gujarati kadhi, Punjabi kadhi, Sindhi kadhi, Maharashtrian kadhi, Trinidadian kurhee
- Food.cookbook
- Yogurt Curry Soup (Kadhi)
via Wikipedia infobox
Article
8 sectionsContents
- Etymology
- Origin
- Variations
- India
- Pakistan
- Trinidad and Tobago
- See also
- References
Kadhi or karhi is a yogurt-based dish originating from Rajasthan, India. It is made by simmering yogurt with besan (gram flour) and spices until it forms a thick, tangy gravy. It is sometimes mixed with pakoras (deep-fried fritters). It is often eaten with cooked rice or roti.
== Etymology == The word 'kadhi' is derived from the Sanskrit root kvathita (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 kvathika (क्वथिका).