Kadhi
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Pakistani | |
Main ingredients | Dahi (yogurt), gram flour, vegetables, water |
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Kadhi, or karhi, is a popular dish mainly consumed in the
Etymology
The word Kadhi is derived from the Sanskrit root kvathita (क्वथित)[2] 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).[3]
India
Kadhi is generally considered a staple everyday food in many parts of India
In Western India, especially in coastal
In Haryana, a popular variation is called haryanvi hara choley kadhi, made with besan and hare choley (raw green chickpeas) plus pure ghee, which is added during serving. Haryanvi kadhi is sometimes cooked with additional ingredients, such as seasonal farm-fresh green bathua leaves or kachri, a kind of small, wild melon.
In Purvanchal (eastern Uttar Pradesh) and Bihar, it is called kadhi-badi because of the addition of pakoras, small badi (or vadi) made out of chickpea flour, with no vegetables added (unlike standard pakora).
The name kadhi is also derived from several Indo-Aryan languages spoken in northern India, in which काढ़ना kadhna means 'to take out,' which, in this context, means to reduce, so the yogurt and chickpea curry is cooked for a very long time until it is reduced and the consistency changes from runny to thick and creamy.
In Southern states, it is seasoned with sauteed asafoetida, mustard seeds, cumin, and fenugreek. The soup is thickened in a different way by the addition of pureed split chickpeas soaked overnight with whole coriander seeds and dry red chili pepper. Squash, okra, tomato, Chinese spinach, carrots, and sweet peas are some of the vegetables that are added to the seasoning before bringing the soup to a boil. Pakoras (gram flour fritters) are added for special occasions like ceremonies. It is called majjige huli in Kannada, majjiga pulusu in Telugu, and mor kuzhambu in Tamil; all of these names have similar meanings. In Kerala, it is called kaalan.
The
Pakistan
In Pakistan, kadhi is usually served with steamed rice and naan. Thari people commonly refer to kadhi as raabro or khaatiyo.
In Northern Pakistan, in and around the Hazara region of Khyber Pakhtunkhwa province, kadhi can be prepared with a variety of additives such as chicken, pumpkin, and sarson ka saag.
In
See also
References
- ^ "Kadhi Recipe | Kadhi Pakora » Dassana's Veg Recipes". Dassana's Veg Recipes. 4 January 2012. Retrieved 20 April 2021.
- ^ Turner, R. L. (Ralph Lilley) (1962–1966). "A Comparative Dictionary of Indo-Aryan Languages". dsal.uchicago.edu. Retrieved 15 April 2023.
- ^ "क्वथिका - Dictionary Definition". TransLiteral Foundation. Retrieved 15 April 2023.
- ^ "History Of Kadhi: Where Did This Popular Indian Dish Come From - Chef Kunal Kapur Shares". NDTV Food. Retrieved 15 December 2022.
- ^ a b Chatterjee, Priyadarshini (12 October 2019). "Kadhi tales: From regional flavours to gourmet experiences". livemint.com. Retrieved 15 December 2022.