The magic of Indian cuisine is such that the ingredients remain the same, but the entire taste of the food changes with each change in the method of preparation. Unity in diversity is reflected not only in our culture but also in our food.

The best example of this is our beloved Kadhi. Some are sour, some sweet; some spicy, and some simply plain. Kadhi is one, but its incarnations are many. So, today we will tell you about four such flavors of Kadhi that you can prepare in your own kitchen.

Gujarati Kadhi

Ingredients: Yogurt, gram flour, ginger-green chili paste, sugar/jaggery, water, and salt.

Tadka: Ghee, mustard seeds, cumin seeds, fenugreek seeds, asafoetida, curry leaves, dried red chilies, cinnamon, and cloves.

Method of Preparation

Whisk the yogurt, gram flour, water, spices, and sugar thoroughly. Cook over low heat, stirring constantly, until thickened and boiling. Prepare the tempering in ghee and pour it over the curry. Cook over low heat for a few minutes.

Punjabi Kadhi Pakora

Pakora ingredients: gram flour, onion, potato, green chilies, spices, and oil for frying.
Kadhi ingredients: yogurt, gram flour, turmeric, red chili powder, water, and ginger-garlic paste. Tempering: oil/ghee, cumin seeds, mustard seeds, fenugreek seeds, onion, red chili, and kasuri methi.
Method

First, fry the pakoras. Whisk the yogurt, gram flour, spices, and water thoroughly. Cook until thickened. Prepare the tempering with onion and spices. Add the pakoras and tempering to the curry. Cook over low heat.

Rajasthani Kadhi

Ingredients: yogurt, gram flour, turmeric, coriander powder, red chili powder, water, salt.
Tadka: Ghee, mustard seeds, cumin seeds, fennel seeds, asafoetida, dried red chilies, bay leaves, cloves, black pepper.

Method: Combine yogurt, gram flour, ground spices, and water. Cook over medium heat until boiling and thickened. Prepare a rich tempering with ghee and whole spices and pour it over the curry. Then, simmer over low heat.

Maharashtrian Kadhi

Ingredients: Buttermilk or yogurt + water, gram flour (optional), ginger-green chili paste, sugar, salt, and turmeric.
Tadka: Ghee/oil, mustard seeds, cumin seeds, asafoetida, turmeric, curry leaves.

Method: Whisk buttermilk with ginger-green chili paste, sugar, salt, and turmeric. Cook over low heat, stirring constantly to prevent the curry from curdling. Do not bring it to a full boil. Prepare the tempering and add it to the curry. Garnish with coriander and serve.

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