By: Payal
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Kadhi is one of India's most comforting and versatile dishes, loved for its tangy yoghurt base and aromatic spices. From thick and creamy to light and soupy, each region brings its own twist, making kadhi a perfect lunch choice across the country.
Punjabi kadhi is thick, creamy, and full of flavour, made with sour curd and gram flour. It is slow‑cooked and topped with crispy pakoras, best enjoyed with steamed rice.
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Gujarati kadhi is light, slightly sweet, and mildly spiced. It balances yoghurt with jaggery and ginger, making it a soothing lunch dish with plain rice.
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This kadhi is spicy and tangy, often made without pakoras due to water scarcity. It relies mainly on spices and buttermilk for a bold, rustic taste.
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Sindhi kadhi is unique as it includes seasonal vegetables and tamarind for tanginess. It is thicker and richer, usually served with rice.
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Also called takachi kadhi, this version is thin and mildly spiced. It acts as a digestive dish and pairs well with simple home‑style meals.
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Instead of pakoras, this kadhi features gram‑flour dumplings known as gatte. It is hearty, flavourful, and perfect for a filling lunch.
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Himachali kadhi is made using rice flour instead of gram flour, giving it a distinctive texture. It has earthy flavours and is often served during festivals.
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Known as mor kuzhambu, this kadhi is light, refreshing, and flavoured with coconut and curry leaves. It is ideal for a comforting South Indian lunch.
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