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Kadhi, a beloved dish across India, exemplifies regional culinary diversity through its various local interpretations. Central to all versions is the use of yogurt and gram flour (besan), which together create a comforting, tangy gravy. However, the preparations diverge significantly between the regions, most notably in the Gujarati and Punjabi styles.
Gujarati Kadhi is renowned for its sweet and tangy flavor profile, characterised by a thinner consistency and the absence of fritters, making it a light accompaniment to meals.
In contrast, Punjabi Kadhi boasts a robust and hearty composition, often including fluffy besan pakoras that absorb the thick, sour yoghurt-based gravy. This comparison highlights Indian cuisine's rich history following these dishes' subtleties.
Gujarati Kadhi and Punjabi Kadhi: How To Prepare These Traditional Dishes
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Kadhi is generally a healthy dish made with easily available ingredients in the kitchen. For Gujarati Kadhi, you have to blend gram flour and yoghurt while slowly adding water. Add curry leaves, green chilies, cumin seeds, mustard seeds, and fenugreek seeds for a garnish. Simmer the kadhi until thickened, then add sugar, salt, and turmeric. Add some coriander leaves as a garnish. You can serve it as a side of hot rice or khichdi.
Combine yoghurt, red chilli powder, turmeric, and gramme flour. Asafoetida, cumin, fenugreek, and mustard seeds should all be tempered. Add the green chilies, ginger, garlic, and curry leaves. Add the yoghurt mixture and heat through until it thickens. Add coriander leaves as a garnish. heated and served with roti or rice.
Similarities
Both Gujarati and Punjabi Kadhi share a fundamental base of yogurt and gram flour, which is essential for thickening the gravy and ensuring the yogurt does not separate during cooking. The process of tempering spices in hot oil, a technique used in both versions, imparts a deep flavor to the Kadhi. Additionally, both styles are traditionally served warm, often accompanied by steamed rice, making them staple comfort foods in their respective regions.
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Differences
The primary difference between Gujarati and Punjabi Kadhi lies in their texture and flavour. Gujarati Kadhi is lighter, with a noticeably thinner consistency and a distinctive sweetness with the exclusive addition of jaggery or sugar. It is typically made without any fritters, focusing on the purity of the sweet and tangy gravy. On the other hand, Punjabi Kadhi is much thicker, attributed to a higher proportion of besan and the inclusion of sour yogurt. It is heartier, often containing deep-fried pakoras which add a crunchy texture and enhance the dish's richness. Unlike the Gujarati variety, Punjabi Kadhi goes through a dual tempering process to bring out its full flavour. This tempering makes a difference in the taste in these two traditional dishes.
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Kadhi from Gujarat and Punjab, although sharing common ingredients like yoghurt and besan, provide unique culinary experiences that are a reflection of the regions from where they originate.
Punjabi Kadhi is spicier with red chilli powder and aromatic spices like ginger and garlic, while Gujarati Kadhi is sweeter and milder with jaggery or sugar. These kadhis use different temperings to reflect their distinct flavours. To be more specific, the Gujarati version is perfect for those who prefer a sweeter, lighter sauce while the Punjabi version is perfect for people who love a more filling and texturally varied dish.
