In India, every state has different flavour profiles. Kadhi is extremely popular in the Northern regions of India. Here are five different types of regional kadhi you must try.
Gujarati Kadhi
Gujarati kadhi is a curry originating from Gujarat. It is seasoned with a blend of Indian aromatic spices like cumin, mustard seeds, and fenugreek.
Vrat Ki Kadhi
This gravy is made with yoghurt, besan and other aromatic spices like cumin, ginger, green chilli, mustard seeds, and curry leaves. It is garnished with fresh cilantro or crunchy fried peanuts.
Punjabi Kadhi Pakoda
This yoghurt-based curry is simmered with besan and tempered with aromatic spices like cumin, mustard seeds, and fenugreek. The unique thing about this kadhi is that it includes pakoras, adding a delightful crunch to every bite.
Sindhi Kadhi
Sindhi kadhi comprises a tangy broth made from gram flour, tamarind, and assorted vegetables, imbuing it with a delightful sourness.
Morkuzhambu
This South Indian delicacy is 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.