I was introduced to ‘Kadhi-Khichadi’ combination by S. I completely admit that it’s a marriage made in heaven; not very common among Maharashtrians but adored by Gujaratis.
It goes without saying that there are couple of variations found through out India – Maharashtrian kadhi, Gujarati kadhi, Punjabi kadhi and sindhi kadhi to name a few. The basic idea is to mix besan and buttermilk with some spices to make spiced, flavorful watery accompaniment to other dishes. You will find more sugar in Gujarati kadhi than any other version, punjabi kadhi has more spices and also pakoras while sindhis like to have vegetables in their kadhi.
Here is the basic kadhi, the version I grew up with – 