Here are 8 different types of Kadhi recipes from across India you must try at home.

Sindhi Kadhi, a unique tangy kadhi made without yogurt, using gram flour, tamarind pulp, and lots of vegetables like drumsticks, potatoes, and okra. enjoyed with plain rice and papad.

Gujarati Kadhi, this version is sweet, tangy, and slightly thinner, made with yogurt, gram flour, and jaggery or sugar. it has a mild tempering of mustard seeds, cumin, and cloves. served with khichdi or steamed rice.

Bihari Kadhi Badi, made with fermented lentil dumplings, badi instead of gram flour pakoras, giving it a distinct flavor. best enjoyed with steamed rice and ghee.

South Indian Mor Kuzhambu, a tamil-style kadhi made with coconut, yogurt, and ground spices, usually paired with vegetables like ash gourd or okra. served with steamed rice and dry vegetable stir-fry.

Punjabi Kadhi Pakora, a rich and creamy kadhi with crispy besan pakoras, tempered with mustard seeds, curry leaves, and dried red chilies. best paired with jeera rice or roti.

Maharashtrian Kadhi or Takachi Kadhi, a buttermilk-based kadhi that is light, mildly spiced, and does not use pakoras. it is tempered with mustard seeds, green chilies, and curry leaves. served with bhakri or rice.

Rajasthani Kadhi, a spicier, thicker version made with minimal ingredients, without pakoras, and flavored with red chilies and dry spices. often paired with bajra roti or missi roti.

Hyderabadi Kadhi, a unique twist with a spicy and slightly tangy taste, this kadhi includes vegetables and gram flour dumplings. it is often paired with bagara rice for a delicious combination.