The Hindi word “Kadhi” means a yogurt sauce that has been slow-cooked for quite some time. The word “pakora” means fritters made from gram flour (besan). Most of the Kadhi's are made with sour curd or buttermilk, which gives a different sourness to it. We all love kadhi. Kadhis are excellent for summers as they are cooling. Every region in India has its own way of making kadhi. This is a tantalizingly sour Buttermilk kadhi cooked with besan and delicious besan pakora. Compared with other kadhi recipes, kadhi prepared with this recipe has simply irresistible texture that lives up to its expectation of truly authentic taste because of mildly spiced, deep fried pakora submerged in thick gravy. Kadhi is considered light food for the stomach and easy to digest. So it is more appropriate to serve Kadhi with rice or jeera rice. Many people also drink hot Kadhi in the form of soup.
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