6 Types Of Kadhi Enriched With Flavours Of Regional India
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India is a land of diversity and every region of the country has different flavour profiles. Among the wide variety of flavours and ingredients, comes the Kadhi, which is extremely popular in the Northern regions of India. It is a yoghurt-based dish where besan is used to thicken it and then it is added flavours with various aromatic spices. Even though it is the same yoghurt-based dish, it has it’s multiple varietiesna names throughout the country from Vrat ki kadhi to Kuttu kadhi and many more.

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Kadhi is a dish that has been part of the Indian culinary traditions for ages due to its cooling and refreshing effect from the yoghurt-based curry. In India, the summers are ruthless and hence there is always a need for something cooling, and nothing is better than yoghurt and dishes that incorporate the tangy yoghurt.

Gujarati Kadhi

Gujarati kadhi is a curry originating from Gujarat, it is popular for its intricate balance of flavours. This dish features a tangy, creamy base enriched with besan or gram flour and it is also seasoned with a blend of Indian aromatic spices like cumin, mustard seeds, and fenugreek. Gujarati kadhi is often paired with hot steamed rice or khichdi, (enhancing) the accompaniments reflect the staple dish of India, that is consumed throughout the country. It’s refreshing and mildly spiced profile makes it a favourite choice for lunch or dinner gatherings.

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Vrat Ki Kadhi

Vrat or fasting plays a crucial role in Indian culture and from there originated the idea of vrat ki kadhi. This gravy is made with yoghurt, besan and othe aromatic spices like cumin, ginger , green chilli, mustard seeds, and curry leaves. Typically, this is enjoyed during fasting periods, as it offers a satisfying and nourishing meal option. Best paired with samak rice or kuttu ki roti, vrat ki kadhi is often garnished with fresh cilantro or crunchy fried peanuts, adding texture and depth to this delightful dish.

Punjabi Kadhi Pakoda

Punjabi Kadhi Pakoda is a beloved North Indian dish and combo food kadhi-chawal, cherished for its tangy, creamy flavour and comforting texture. This yoghurt-based curry is simmered with besan and tempered with aromatic spices like cumin, mustard seeds, and fenugreek. The star of the dish, pakoras, are crispy fritters made from gram flour and spices, adding a delightful crunch to every bite. Fresh herbs like cilantro and curry leaves enhance the vibrant flavours, making Punjabi Kadhi Pakoda a hearty and satisfying meal, often served with steamed rice or chapatis.

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Sindhi Kadhi

Sindhi kadhi is a tantalizing dish originating from the Sindh region, boasting a rich tapestry of flavours. Its base comprises a tangy broth made from gram flour, tamarind, and assorted vegetables, imbuing it with a delightful sourness. This culinary masterpiece is often enjoyed alongside steamed rice, offering a perfect balance of textures and tastes. The dish's complexity lies in its harmonious blend of spices, including cumin, mustard seeds, curry leaves, tamarind and various veggies resulting in a comforting and aromatic experience. 


Morkuzhambu, a South Indian delicacy, is a type of kadhi dish known for its tangy and creamy flavour. Made with a base of buttermilk or yoghurt, it's seasoned with mustard seeds, curry leaves, and dried red chillies for a punch of flavour. Other key ingredients include turmeric, fenugreek, and asafoetida, enhancing its aromatic profile. Vegetables like ash gourd, okra, or even spinach can be added for texture and nutrition. Morkuzhambu offers a refreshing twist to traditional kadhi recipes, perfect for a wholesome meal.

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Kadhi Badi

Kadhi Badi, is a dish originating from Bihar, is a delectable variation of the traditional kadhi that is common in north india. Featuring deep-fried dumplings made from gram flour (besan) and yoghurt-based gravy, it offers a delightful fusion of textures and flavours. The dumplings, known as "badi," are crafted from a mixture of besan, spices like turmeric, cumin, and ajwain, and sometimes with added herbs like fenugreek leaves and corainder. Simmered in a tangy yoghurt gravy flavoured with mustard seeds, curry leaves, and dried red chilies, Kadhi Badi is a comforting and satisfying dish cherished across Bihar served along with hot rice or chapati.