Rajasthani Kadhi is normally without pakoras(fried gram flour dumplings). If you add Pakoras the Kadhi becomes thick. You can have this with both Rotis or any rice preparation. Continue reading “RAJASTHANI KADHI – a preferred summer delight”
Kadhi is a yogurt(curd) based Indian Gravy. Like Biryani, it is part of almost all the varieties of Indian Cuisine. The recipe changes as per the region and there are some States of India that have more than one variety of Kadhi. This dish has more variations than Biryani and therefore, I have allocated a separate sub-category. In this sub-category, I will give all the possible recipes of Kadhi that I can find so that any reader who is very fond of this dish (like me)can find all the available recipes of the same dish in one place.
As it combines well with different varieties of rice preparations, the combinations varying in different regions. I will put the Recipes of those rice varieties in this section itself. There are a couple of “Kadhis” that do not strictly fall into this group because they are not yogurt based. However, since they carry the name, I will include them here.
This is a very mild and non-spicy Indian gravy. That is the reason why in some parts of India, people even enjoy drinking it.