Let's agree, kadhi pakoda is probably one of those few dishes that we can have on repeat, without any complaints. It is light, soulful and makes for a wholesome meal when paired with rice. It also has a unique flavour profile that leaves a soothing effect on our palate every single time. Quintessentially prepared with buttermilk and besan, kadhi also finds its unique regional versions across India - and each of these versions have some basic differences in the recipe, as per the palate of the region. For instance, Punjabi kadhi is a bit tangier and uses a pool of spices, whereas, a South Indian kadhi includes some sauted garlic and onion, with a classic tadka of mustard seeds, curry leaves and red chilli. Then, we have the Maharastrian Kadhi that often includes kokum in the recipe. But have you ever wondered where did this classic dish come from? What is the origin of kadhi?
Celebrity chef Kunal Kapur has the answer to all these questions. He recently took to Instagram to share a fascinating Reel explaining the inception of kadhi. He says, although Punjabis relate to kadhi-chawal the most, the dish finds its roots somewhere in Rajasthan, "According to food historians, kadhi was first made in Rajasthan, which then travelled to Gujarat and Sindh regions." Chef Kunal further explains (in Hindi), "Earlier, kadhi was prepared when people had excess milk in store. They made butter out of that excess milk and used the chaas (buttermilk) to prepare kadhi."
That's not all. As per the Reel, kadhi in the earlier days included makki ka atta (not besan) in the recipe. Later, makki ka atta was replaced with besan and got popularized across the country. "Besan and chaas are the two constant ingredients used in kadhi. It is just the difference in tadka that makes kadhi unique to each region," he added.
Such a fascinating history, isn't it? Now that we have spoken so much about kadhi, how about making some at home for the next meal?! Here we bring some popular regional kadhi recipes that you must try. Click here to know more.
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.