Admit it, Kadhi Pakora is probably one of the few dishes that we can repeat without any complaints. It is light, meaty and makes a nutritious meal when eaten with rice. It also has a unique flavor profile that leaves a soothing effect on our palate every time. Classically prepared with buttermilk and gram flour, kadhi gets its own unique regional versions across India – and each of these versions has some fundamental differences in the recipe, depending on the taste of the region. For example, Punjabi kadhi is a bit tangy and uses a pool of spices, while a South Indian kadhi includes some fried garlic and onions with a classic tempering of mustard, curry leaves and red chillies. Then, we have Maharashtrian kadhi which often includes kokum in recipes. But have you ever wondered where this classic dish came from? What is the origin of Kadhi?
celebrity chef Kunal Kapoor There is an answer to all these questions. He recently took to Instagram to share a fascinating reel about the setting curry, He says, although Punjabi is most closely related to kadhi-chawal, the roots of the dish are found somewhere in Rajasthan, “According to food historians, kadhi was first made in Rajasthan, which later traveled to the Gujarat and Sindh regions. ” Chef Kunal further explains (in Hindi), “Earlier, kadhi was made when people had extra milk in store. They made butter from that extra milk and used chaas (buttermilk) to prepare kadhi. “
He is not everything. According to Reel, curry In the earlier days, maize flour (not gram flour) was included in the recipe. Later, maize flour was replaced with gram flour and became popular across the country. He said, “Besan and chaas are two frequent ingredients used in kadhi. The only difference in tadka is what makes kadhi unique to every region.”
Read also: Indian Cooking Tips: How To Make Delicious Tomato Kadhi at Home (Recipe Video Inside)
Such a fascinating history, isn’t it? Now that we’ve talked a lot about kadhi, what about making some at home for the next meal?! Here we bring you some popular regional kadhi recipes that you must try. click here to find out more.
About Somdutt SahuInvestigator- Somdutt likes to call this himself. In the matter of food, people or places, she only wants to know the unknown. A simple aglio oleo pasta or dal-rice and a good movie can make his day.