The Indian curry made with yogurt and chickpea flour dumplings is kadhi.
Kadhi, also spelled karhi, is a tangy yogurt-based dish thickened with besan, or gram flour. The yogurt and flour are simmered with spices until the mixture becomes a creamy gravy. In many familiar versions, especially Punjabi and northern Indian styles, the curry includes pakoras: small deep-fried chickpea-flour dumplings that soften as they absorb the sauce.
Regional recipes differ widely. Rajasthani kadhi may be relatively thin and served without dumplings, while Punjabi kadhi is commonly paired with pakoras. Gujarati kadhi is often lighter and subtly sweet. Sindhi versions may include vegetables and can use tamarind for sourness instead of yogurt.
Kadhi is frequently served with rice as kadhi chawal, though it also accompanies roti or naan. The name is linked to Indo-Aryan terminology for reducing or cooking down, reflecting the long simmering process. It should not be confused with raita, which is usually a cool yogurt side dish, or kheer, a sweet rice-and-milk dessert.