Do you know that the word Kadhi comes from the South Indian, Tamil language and was widely used before 1500 BC. Kadhi is deep rooted in Rajasthani or Marwaris, Gujaratis, Sindhis and Punjabis culture and the best part is all have their own unique styles of making Kadhi. 

All ethnicities differ slightly in taste and texture, but most of the basic ingredients of the dish remain the same. However, kadhi was originally a dish from Rajasthan and the derivatives of other ethnic groups are derived later. Every cuisine of Rajasthan is greatly influenced by the arid land surrounding it and the scarcity of water. The region of Rajasthan is arid, but its wonderfully rich heritage and vibrant people have learned to adapt to the location, developing dishes that are a rich dietary supplement to the subcontinent.

Some also believe that the base of kadhi yogurt comes from northwestern India and is a precursor to what became known as British curry. The British were introduced to this spicy dish quite earlier than southern food; they entered India in the early 17th century through the city of Surat in the northwestern part of the country, where they tasted the original kadhi.

Marwari cuisine is mainly vegetarian (without fresh vegetables) and includes a rich and varied range of specialties. It is as strong as its history, its region and its people. Preference was given to foods that could be stored for a few days and consumed without heating. In the deserts of Rajasthan, lentils, herbs and beans obtained from local plants were widely used in cooking, so the development of kadhi was done. 

The neighboring states of Punjab, Gujarat and Haryana borrowed the Besan Kadhi Pakora from Rajasthan and gave it a special flavour. How many other versions of kadhi do you know?