Onion or vegetable fritters dunked in a creamy curd curry cooked with gram flour and flavored with curry leaves and green chilies is Kadhi. Originated in Rajasthan and later gracefully adapted in all parts of India. Kadhi is one such humble dish that can be made with various methods and is open to innovations. Usually Bhajiyas or onion fritters are added in kadhi but in different regions of India, Kadhi is cooked in various styles. Gujrati kadhi, Marathi Kadhi, Sindhi Kadhi and Punjabi Kadhi are the most commonly prepared techniques at home. It can also be made by using various vegetables, another commonly made kadhi at my home using vegetables is Bhindi Kadhi or Munga Kadhi. Here Munga means Drum sticks. The flavors are also adjusted as per everyones choice. Usually kadhi is made with a bit sour curd but the Gujrai kadhi has an amazing sweetness which is though very mild but absolutely delectable. In Chattisgarh, Boondi kadhi is another common and famous preparations which is also a part of menu in marriages and celebrations. It’s easy and can be made in a jiffy. Let us proceed to see how it is made… 🙂
