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This article is about the Indian dish. For other uses, see Kadi.
Kadhi Chawal from India.jpg
Kadhi Chawal (Kadhi served with boiled rice) from India
Place of origin India
Main ingredients Yogurt, chickpea flour, vegetables, water
Cookbook: Kadhi  Media: Kadhi

Kadhi or karhi is an Indian dish. It consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti.


In Northern India, pakoras are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, paratha and rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish includes the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In Punjab Kadhi is a simple, quick winter meal. Made from Besan (Gram Flour) to thicken the consistency, and adding pakoras. It is eaten with either long grain basmati rice or, (more commonly) with a roti. Unlike the rest of India, sour yoghurt is not added, just full fat buttermilk, or unsweetened yoghurt.

In Southern states, it is seasoned with sauteed asafoetida, mustard seeds, cumin, and fenugreek. The soup is thickened in a different way by addition of pureed split chickpea soaked overnight with whole coriander seeds and dry red chili pepper. Squash, okra, tomato, Chinese spinach, carrots, sweet peas are a few vegetable that are added to seasoning before bringing the soup to a boil. Pakoras (gram flour fritters) are added for special occasions like ceremonies. It is called Majjiga (yogurt) Pulusu (slow cooked soup) in Telugu, and Mor Kulumbu in Tamil with a similar meaning.In Kerala it is called Kaalan.



In Pakistan, it is usually served with boiled rice and naan. Fish karhi and egg karhi are also popular.

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