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Description
Kadhi is a famous dish originating from the Indian subcontinent that consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi is added to give it a bit of sour taste. It is a very simple dish made with yogurt and besan (gram flour) typically. It is often eaten with boiled rice or roti. Besan kadhi is loaded with good bacteria, which is healthy for the gut. It helps in maintaining gut flora and improves nutrient absorption. All this, in turn, helps in improving digestion. *Kadhi is rich in magnesium, which relaxes your muscles and helps in maintaining heart health. In Northern India, pakoras are added to the gram flour gravy and sour yogurt is added to add flavor to it. While in Western India specially in Maharashtra kadhi is made with Kokum which is very famous in Coastal Maharashtra - Konkan with the name of Solkadhi. In Southern states, it is seasoned with sauteed asafoetida, mustard seeds, cumin, and fenugreek. The soup is thickened in a different way by the addition of pureed split chickpea soaked overnight with whole coriander seeds and dry red chili pepper.