kadhi
Kadhi is a good source of protein and probiotics from yogurt, with additional plant-based protein from gram flour; it also provides calcium and B vitamins. The low-fat versions made with standard yogurt or buttermilk make it a lighter condiment option.
About
Kadhi is a savory, tangy yogurt-based condiment and sauce integral to Indian, particularly North Indian and Gujarati, cuisines. The base is made from yogurt (dahi) whisked with gram flour (besan) and water to create a smooth, pourable consistency, then tempered with hot oil infused with mustard seeds, fenugreek leaves (kasuri methi), dried red chilies, and curry leaves. The mixture is simmered until it thickens and develops a cohesive flavor profile characterized by sourness from the yogurt, earthiness from the gram flour, and aromatic complexity from the tempering spices. Regional variations exist—Gujarati kadhi tends to be lighter and sweeter (with added jaggery or sugar), while North Indian versions are often more savory and less sweet. The color ranges from pale yellow to golden brown depending on preparation and cooking time.
Culinary Uses
Kadhi functions both as a cooking medium and a condiment in Indian kitchens. It is classically paired with pakora (fritters), which are submerged in the warm sauce to absorb flavors, and this combination (kadhi pakora) serves as a main dish during lunch or dinner. Beyond pakora, kadhi is used as a curry sauce for rice or millet, a dipping condiment for bread, and an accompaniment to vegetable dishes. It can be served hot or at room temperature. The acidity and body of kadhi makes it suitable for tenderizing vegetables, marinating proteins, and balancing spice-forward dishes. In contemporary cooking, chefs employ kadhi as a soup base, a cooking liquid for legumes, and a component in fusion applications.