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Believed to be the original kadhi, it is made with besan, curd, haldi, and salt, with tadka of methi, jeera, and red chilli.
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Crunchy besan pakoda dunked in creamy yoghurt gravy, defines indulgence. Besides rice, you can also pair it with roti or paratha.
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A sweeter version of the classic kadhi, here we use ginger, jaggery, curry leaves, and hing, alongside yoghurt, and besan.
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Here methi, hing, curry leaves, ginger-garlic paste, and chillies are sauteed together and added to the smooth besan-yoghurt batter.
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A perfect blend of vegetables and a creamy besan gravy, this dish also includes kokum and tomatoes for added tanginess.
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For the detailed kadhi recipes
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