From Rajasthan To Punjab To Gujarat: The Fascinating Journey Of Kadhi Chawal And 7 Must-Try Varieties Across India | Food

Beyond Comfort Food: The Intriguing Origins Of Kadhi Chawal, Its Surprising Health Benefits, And 7 Recipes From Across India

Some dishes don’t need introductions; they come with memories. Kadhi chawal is one of those. The moment a steaming bowl of this yoghurt-and-besan magic lands on the table, you know you’re in for comfort food at its finest. It’s tangy, creamy, and warming—yet light enough to leave you feeling wholesome instead of weighed down. Whether you’ve had a long, stressful day or you’re simply craving something that feels like home, kadhi with rice is the culinary hug we all need.

But here’s the fascinating part—what we lovingly call “just kadhi” isn’t one dish at all. It’s many, many dishes hiding under one name. Depending on which part of India you wander into, you’ll discover entirely different avatars of this humble food. Celebrity chef Kunal Kapur puts it best when he says: “Besan and dahi (or buttermilk) remain constant in every recipe. It’s just the tadka that varies from place to place.” And that tadka makes all the difference.

Before we get into the spicy, sweet, and tangy varieties, let’s first answer the big question: where on earth did kadhi even come from?

History Of Kadhi In India: From Rajasthan To The British Curry

Every cuisine has that one dish born out of necessity, and kadhi is India’s version of it. Food historians suggest it began in Rajasthan, where vegetables were often scarce thanks to the arid climate. People turned to buttermilk, gram flour (besan), and yoghurt — ingredients that were plentiful in their kitchens—to create something hearty and filling. What started as a smart solution to survive food shortages eventually transformed into a beloved staple.

Kadhi Chawal’s Secret Past And Flavourful Present: Discover 7 Regional Styles Of India’s Favourite Comfort Food

Chef Kunal Kapur notes that Rajasthan is considered kadhi’s birthplace, from where it travelled to Gujarat and the Sindh region. Each community added its own twist—some threw in pakoras, others added jaggery, and yet others used kokum for tang.

Food historian KT Achaya offers a deliciously surprising twist to the story. He suggests that kadhi might well have been the dish that introduced the British to “curry.” When the East India Company arrived in Surat in the early 1600s, they encountered this saucy, spiced yoghurt-based dish, which was unlike anything they had tasted before. Imagine that: your comfort bowl of kadhi chawal could actually be the ancestor of Britain’s national obsession with curry!

Health Benefits Of Kadhi: Why It’s More Than Just Comfort Food

Sure, kadhi feels like a cuddle in a bowl, but it’s also packed with goodness. Its two primary ingredients—yoghurt and besan—are nutritional powerhouses.

1. Promotes Weight Management

Both besan and yoghurt are protein-rich, keeping you full for longer while aiding digestion. This means fewer snack cravings and a happier waistline.

2. Boosts Iron Levels

Besan carries a decent punch of iron, while yoghurt helps improve absorption. Together, they work to maintain haemoglobin levels and keep fatigue at bay.

3. Skin And Hair Saviour

Besan boosts collagen production, giving your skin elasticity, while yoghurt’s anti-inflammatory properties soothe irritation. That natural glow might just be coming from your dinner plate.

4. Diabetes-Friendly

Low on the glycaemic index, kadhi is gentle on blood sugar. Pair it with brown rice or bajra roti instead of polished white rice, and you’ve got a diabetic-friendly meal.

5. Immunity Booster

Probiotics in yoghurt keep your gut flora balanced, which in turn strengthens immunity. A strong gut means better nutrient absorption and fewer sick days.

From Royal Kitchens To Everyday Meals: The Evolution Of Kadhi Chawal And 7 Regional Varieties That Deserve A Place On Your Table

7 Varieties Of Kadhi From Across India

Now, the fun part—exploring how one dish can wear so many different costumes across India.

1. Rajasthani Kadhi

The original, simple yet flavourful. Just besan, curd, turmeric, salt, and a tadka of methi seeds, cumin, and dried red chillies. Sometimes, less really is more.

2. Punjabi Kadhi Pakoda

Rich, indulgent, and addictive. Deep-fried pakoras dunked in a tangy yoghurt gravy make this the stuff of food dreams. Traditionally paired with rice, but honestly, it goes just as well with parathas.

3. Gujarati Kadhi

A lighter, sweeter take, thanks to the addition of jaggery. The flavour combo of ginger, curry leaves, and a hint of hing makes it refreshing and soothing. Perfect for when you want something comforting yet easy on the stomach.

4. Maharashtrian Kadhi

Here, ginger-garlic paste and curry leaves take centre stage. Slightly spicier than its northern cousin, this version is best enjoyed on days you crave a bit of a kick.

5. Sindhi Kadhi

A vegetarian’s delight. This variety includes an array of vegetables like drumsticks, okra, and beans, simmered in a tomato-and-besan base, with kokum adding a beautiful tang. Traditionally served with rice and crispy aloo tuk.

6. Aamras Kadhi

A summery twist from western India. Raw mango puree is mixed into the buttermilk and besan, adding a tangy-sweet balance that pairs wonderfully with hot rice.

7. Garhwali Kadhi

From the hills of Uttarakhand, this is a healthier version. Instead of besan, locals use millet paste with curd. Rustic, earthy, and ideal for chilly mountain evenings.

Beyond Comfort Food: The Intriguing Origins Of Kadhi Chawal, Its Surprising Health Benefits, And 7 Recipes From Across India

Fun Fact To End With

Did you know that kadhi is also considered a “cooling” dish in Ayurveda? It’s believed to pacify excess heat in the body, which is why it’s a summer staple in many households. Yet, across India, people savour it year-round because comfort, after all, doesn’t need a season.

Kadhi chawal is proof that the simplest dishes often carry the richest stories. It began as a necessity in Rajasthan, travelled across states picking up quirks, and even possibly played a role in shaping the British idea of curry. Whether you’re team Punjabi kadhi pakoda or swear by your grandmother’s Gujarati version, one thing is certain: no matter how it’s cooked, kadhi is food for the soul.

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