9 types of Kadhi from across India and how to make them

W hen it comes to comfort food, the combo of Kadhi Chawal is a popular Indian dish that many of us love. Mostly made with yogurt, gram flour (besan), and a tempering of mustard seeds and dried red chilli, kadhi is gut-friendly dish that is made in almost all parts of India. Here are nine types of kadhi from different parts of India and how they are made with distinct flavors and ingredients. (Images Courtesy: istock)

Ingredients required: 2 cups yogurt, 1/2 cup besan, 1 tsp turmeric powder, 1 tsp red chili powder, salt to taste, 1 tsp cumin seeds, 4 onions, 1 tsp mustard seeds, 2 dried red chilies, 1/4 tsp asafoetida, 1 tbsp oil, and coriander leaves for garnish

Method: Make a mixture of besan, water, and spices of coating consistency. Add sliced onions into it and deep-fry pakodas out of it. Now, whisk yogurt and besan together until smooth. Add turmeric, red chili powder, and salt. Mix well. Add water to achieve a medium-thick consistency. Heat oil in a pan, add cumin seeds, mustard seeds, dried red chilies, and asafoetida. Let them splutter. Pour the yogurt mixture into the pan, bring it to a boil, then simmer for 30-40 minutes, stirring occasionally. Garnish with fresh coriander leaves before serving.

Ingredients required: 2 cups yogurt, 2 tbsp besan, 1 tsp grated ginger, 2 green chilies, slit, salt to taste, 1 tsp sugar, 1/2 tsp turmeric powder, 1 tsp cumin seeds, 1 tsp mustard seeds, 2 cloves, 1 stick cinnamon, 2 dried red chilies, 1/4 tsp asafoetida, 1 tbsp ghee, and fresh coriander leaves for garnish

Method: Whisk yogurt and besan together until smooth. Add grated ginger, green chilies, turmeric, sugar, and salt. Mix well. Add water to achieve a medium-thick consistency. Heat ghee in a pan, add cumin seeds, mustard seeds, cloves, cinnamon, dried red chilies, and asafoetida. Let them splutter. Pour the yogurt mixture into the pan, bring it to a boil, then simmer for 15-20 minutes, stirring occasionally. Garnish with fresh coriander leaves before serving.

Ingredients required: 2 cups yogurt, 1/2 cup besan, 1 tsp turmeric powder, 1 tsp red chili powder, salt to taste, 1 tsp cumin seeds, 1 tsp mustard seeds, 2 dried red chilies, 1/4 tsp asafoetida, 1 tbsp oil, and coriander leaves for garnish

Method: Whisk yogurt and besan together until smooth. Add turmeric, red chili powder, and salt. Mix well. Add water to achieve a medium-thick consistency.
Heat oil in a pan, add cumin seeds, mustard seeds, dried red chilies, and asafoetida. Let them splutter. Pour the yogurt mixture into the pan, bring it to a boil, then simmer for 30-40 minutes, stirring occasionally. Garnish with fresh coriander leaves before serving.

Ingredients required: 1/2 cup besan, 1/2 cup tamarind pulp, 1 tsp turmeric powder, 1 tsp red chili powder, salt to taste, 1 tsp cumin seeds, 1 tsp mustard seeds, 2 dried red chilies, 1/4 tsp asafoetida, 1 tbsp oil, vegetables (okra, potatoes, carrots), and coriander leaves for garnish

Method: Dry roast besan until it turns golden brown. Set aside. Heat oil in a pan, add cumin seeds, mustard seeds, dried red chilies, and asafoetida. Let them splutter. Add roasted besan, turmeric, red chili powder, and salt. Mix well. Add tamarind pulp and water to achieve a medium-thick consistency. Add vegetables and simmer until they are cooked. Garnish with fresh coriander leaves before serving.

Ingredients required: 2 cups buttermilk, 2 tbsp besan, 1 tsp grated ginger, 2 green chilies, salt to taste, 1/2 tsp turmeric powder, 1 tsp cumin seeds, 1 tsp mustard seeds, 2 cloves, 1 stick cinnamon, 2 dried red chilies, 1/4 tsp asafoetida, 1 tbsp ghee, and coriander leaves for garnish

Method: Whisk buttermilk and besan together until smooth. Add grated ginger, green chilies, turmeric, and salt. Mix well. Heat ghee in a pan, add cumin seeds, mustard seeds, cloves, cinnamon, dried red chilies, and asafoetida. Let them splutter. Pour the buttermilk mixture into the pan, bring it to a boil, then simmer for 10-15 minutes, stirring occasionally. Garnish with fresh coriander leaves before serving.

Ingredients: 2 cups yogurt, 1/2 cup besan, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp baking soda, salt to taste, 1 tsp cumin seeds, 1 tsp mustard seeds, 2 dried red chilies, 1/4 tsp asafoetida, 1 tbsp mustard oil, and corinader leaves.

Method: In a pan, heat some oil, and in the meantime, mix besan, salt, turmeric, and water to form a paste. Add baking soda and then drop small balls of the batter in the hot oil to make spongy balls. Once done, set them aside. Whisk yogurt and besan together until smooth. Add turmeric, red chili powder, and salt. Mix well. Add water to achieve a medium-thick consistency. Heat mustard oil in a pan, add cumin seeds, mustard seeds, dried red chilies, and asafoetida. Let them splutter. Pour the yogurt mixture into the pan, bring it to a boil, then simmer for 30-40 minutes, stirring occasionally. Garnish with fresh coriander leaves before serving.

Ingredients required: 2 cups yogurt, 1/2 cup besan, 1 tsp turmeric powder, 1 tsp red chili powder, salt to taste, 1 tsp cumin seeds, 1 tsp mustard seeds, 2 dried red chilies, 1/4 tsp asafoetida, 1 tbsp mustard oil, and fresh coriander leaves for garnish

Method: Whisk yogurt and besan together until smooth. Add turmeric, red chili powder, and salt. Mix well. Add water to achieve a medium-thick consistency. Heat mustard oil in a pan, add cumin seeds, mustard seeds, dried red chilies, and asafoetida. Let them splutter. Pour the yogurt mixture into the pan, bring it to a boil, then simmer for 30-40 minutes, stirring occasionally. Garnish with fresh coriander leaves before serving.

Ingredients required: 2 cups yogurt, 2 tbsp besan, 1 tsp turmeric powder, 1 tsp red chili powder, salt to taste, 1 tsp cumin seeds, 1 tsp mustard seeds, 2 dried red chilies, 1/4 tsp asafoetida, 1 tbsp mustard oil, and coriander leaves for garnish

Method: Whisk yogurt and besan together until smooth. Add turmeric, red chili powder, and salt. Mix well. Add water to achieve a medium-thick consistency.
Heat mustard oil in a pan, add cumin seeds, mustard seeds, dried red chilies, and asafoetida. Let them splutter. Pour the yogurt mixture into the pan, bring it to a boil, then simmer for 30-40 minutes, stirring occasionally. Garnish with fresh coriander leaves before serving.

Ingredients required: 2 cups yogurt, 1/2 cup besan, 1 tsp turmeric powder, 1 tsp red chili powder, salt to taste, 1 tsp cumin seeds, 1 tsp mustard seeds, 2 dried red chilies, 1/4 tsp asafoetida, 1 tbsp mustard oil, 1 cup brinjal, and coriander leaves for garnish

Method: Whisk yogurt and besan together until smooth. Add turmeric, red chili powder, and salt. Mix well. Add water to achieve a medium-thick consistency. Heat mustard oil in a pan, fry the brinjal pieces until golden brown. Set aside. In the same oil, add cumin seeds, mustard seeds, dried red chilies, and asafoetida. Let them splutter. Pour the yogurt mixture into the pan, bring it to a boil, then simmer for 30-40 minutes, stirring occasionally. Add the fried brinjals. Mix well and garnish with coriander leaves.