Kadhi. The kadhi should become thicker and brighter in color and look like a creamy soup. Taste again and add more lime juice if needed. Kadhi or karhi is a dish originating from the Indian subcontinent.

Kadhi

My husband makes the khichdi, I make the kadhi. The first time I made this recipe, hubby was a little skeptical about the turmeric and cilantro, but I followed the recipe as written. The Punjabi kadhi is different from the other regional variations of kadhi. You can have Kadhi using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Kadhi

It's 250 gm of besan/gram flour.
It's 200 gm of curd.
Prepare 3 of onion.
It's 2 of green chillies.
It's 3 tbsp of ginger garlic paste.
You need 1 tsp of black pepper powder.
You need 1 tsp of cumin powder.
You need To taste of red chilli powder.
It's 1 tsp of turmeric powder.
Prepare 200 gm of oil.
Prepare to taste of Salt.
It's 1 litre of water.
It's 1 1/2 tsp of panch foran.

Punjabi kadhi is thicker and creamier and the other kadhi variations have a slight thin consistency. The ingredients used to make the kadhi in all the versions are more or less the same. Few tips for making best Punjabi Kadhi. Gujarati kadhi is inseparable from Gujarati cuisine. besan kadhi is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas.

Kadhi step by step

Take the besan in a bowl and add the chopped onions, chillies, 1 tbsp ginger garlic paste,1/2 tbsp red chilli powder, 1/2 tbsp pepper powder, 1/2 tbsp cumin powder and salt to taste...and add some water and make a thick batter....
Then heat oil in a kadhai and make small pakoras from that batter....
Now in that same oil add the panch foran and the rest of the masalas and keep stiring...when it turns aromatic add the curd mixed in 1 L water and keep stiring....
Then add the pakoras and mix well....
Tasty kadhi is ready to serve with rice....

Gujarati kadhi is a very famous Gujarati preparation and is often cooked. This is an accompaniment with almost all khichdi (rice lentil combos) dishes or even plain rice. You can make adjustments to the basic recipe as per your liking. Eg you may add choice vegetables or pakodis (lentil croquettes)or few piece of papad (raw to boil with kadhi) or spinach and fenugreek leaves. The consistency of a kadhi should be thick enough to coat the back of a ladle.