A brief history of Kadhi
What is Kadhi?
There are numerous versions of kadhi, so there is no one-size-fits-all definition of this dish. However, all kadhis include yogurt or buttermilk boiled on the stovetop with spices and a thickening agent. In modern times, besan (or chickpea flour) thickens and emulsifies the liquid, preventing curdling.
The origins of Kadhi
According to Chef Kunal Kapur, food historians trace the origins of kadhi to Rajasthan. To use up excess milk, home cooks often separated it into butter and buttermilk, and the resulting buttermilk was then used to make kadhi.
Over time, the kadhi traveled to the Gujarat and Sindh regions of South Asia. Interestingly, makki ka atta (corn flour) was the original thickening agent for the dish, but now besan is the most popular.
Modern variations of Kadhi
Nowadays, kadhi is made with buttermilk or yogurt. Many regional variations in South Asia differ in flavor, ingredients and texture.
My mom, for example, makes a Maharashtrian version, which has a thin texture, some sweetness, curry leaves, cumin seeds and notes of ginger.
Some Maharashtra cooks use amchur (dry mango powder) to create a more sour flavor or kokum (a sour fruit from the mangosteen family). Punjabi variations often use fenugreek seeds instead of cumin seeds, but in this recipe I’ve created a hybrid between the two.
Regardless of the variations, there is no doubt that it is a delicious comfort food that the whole family can enjoy.
