8 types of kadhi from across India to try for lunch

When we talk about curries of India, a subtle version of it that is more like a warm hug of comfort is Kadhi-a slow-simmered blend of curd or buttermilk and gram flour along with spices. It comes in many variations with and without pakodas and in varying flavours like spicy, tangy, salty, sweet and salty and more. Let us take you on a culinary journey of kadhis enjoyed across India.

This is one of the most popular kadhi variations enjoyed in Punjab and its native regions. This kadhi is thick, sour, and robust and is made with besan pakoras simmered in a spicy yogurt gravy. It is best enjoyed with steamed rice.

This one from Gujarat is light, mildly sweet, and aromatic, and is tempered with curry leaves, cloves, and cinnamon. This is said to be a staple in everyday thalis of Gujarati families. What makes it distinctive is the use of jaggery or sugar, which balances the sourness of the curd and gives it a subtle sweetness. The flavours are mild, soothing, and easy on the stomach and it is commonly served with steamed rice or khichdi, especially for lunch, and is a staple in everyday Gujarati home cooking.

For those who love their kadhi to be spicier and a bit thinner, then Rajasthani one is a must try. It is said to be spicier and thinner than the Punjabi version, and is often made without pakoras and is very heavy on garlic and dried red chillies. What makes it different from other kadhis is the fact that it is tangier and spicier, usually thicker in texture, uses sour curd and is often topped with a strong tadka of ghee, cumin, mustard seeds, dry red chillies, hing, and curry leaves. It is moslty paired with steamed rice, bajra roti, or khichdi.

This variation is full of veggies and is a vibrant, tamarind-based kadhi loaded with vegetables like drumstick, okra, and potato and usually eaten with rice.

Made with buttermilk, besan, garlic, and green chillies, this kadhi is light, soothing, and perfect for summer meals in Maharashtra and its neighbouring regions. (Image: Instagram/cookwithgau_29)

In Bihar, people like simple and rustic kadhi, which is made using besan, mustard seeds, and minimal spices. It has clean flavours that pairs beautifully with rice and salad on the side. The dish also uses small balls made with besan and flavoured with spices. These deep-fried balls are very light and airy and uses sour curd and baking soda to get the right softness and texture.

Have you ever tried Kashmiri kadhi? If not, then give this mild, creamy, and delicately spiced version of kadhi a try made with fennel and dry ginger, reflecting the region’s love for subtle warmth. (Image: Instagram/deep_rg)

This is the southern cousin of kadhi made with tangy buttermilk flavoured with coconut, cumin, and curry leaves, and is also often loaded with vegetables. (Image: Instagram/masterchefmom)