The common factor in most Kadhis (a mildly flavored, tempered style of curry) is that they are tangy, tempered and vegetarian. To temper means to season hot cooking oil. The oil is heated and a mixture of whole spices added to it and cooked. This tempered oil is then added to the dish. The tangy flavor in Kadhis comes either from yoghurt, buttermilk or tomatoes.

Kadhis are made very similiarly in most parts of India. What differs slightly though, is the ingredients used in each region. North, South, East or West, Kadhis make a tasty addition to any meal. Most of them taste best with some kind of rice dish. Try these:

• Pakodi Kadhi
• Sindhi Kadhi (pictured above right)
• Tomato Kadhi
• South Indian Kadhi

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