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Kadjhoi Recipe: Earlier resources were limited in the mountains. To prevent milk and curd from spoiling quickly, people used to boil them. This habit later became a tradition and Kadjhoi was born. This dish, which is prepared with less ingredients and at less expense, is still prepared with the same love in villages. This is not just food, but a recognition of the struggle and wisdom of the mountain.
In Kumaon of Uttarakhand, a unique dish is eaten during the winter season, whose name is Kadjhoi. It is prepared by boiling curd. This simple sounding dish is known as a comfort food in the mountains. There are neither many spices nor any heavy ingredients in it. A bowl of hot Kadjoi is considered very comfortable for the body in winter.
The specialty of Kadjhoi is that only three things are required to make it. Curd, light salt and a little turmeric. A little water is added to the curd and it is boiled on low flame so that the curd does not curdle. There is no seasoning and no heavy spices in this dish. Its simplicity reflects the indigenous understanding and tradition of mountain kitchen, where taste is born from simplicity.
In the mountains the cold is very severe and at such times Kadjoi helps in keeping the body warm. Boiled curd is considered light for digestion. People believe that raw curd can affect the stomach in winter, but boiled curd is beneficial. This is the reason why hot Kadjoi is eaten with roti or boiled rice and it is considered good for health.
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The taste of Kadjoi is neither too sour nor too salty. Its mild sourness and warmth make it a mountain comfort food. It looks exactly like a soup, which children, elderly, sick and health-conscious people can easily eat. Its simplicity is its taste, which gives relief to the tired body and stomach in winter.
Kadjhoi is eaten with both roti and rice. In many homes, a slight tempering of cumin seeds is applied in ghee, but in the traditional method no tempering is added. In the villages of Kumaon, people like to eat it in its simple form, because they believe that this is its real taste. This simplicity is the real charm of Kadjhoi.
Due to urban lifestyle, fast food and packed food, today’s new generation is moving away from the indigenous heritage like Kadjoi. Many Pahari youth do not even know about this dish, although it was once prepared in every house during winter days.
Earlier resources were limited in the mountains. To prevent milk and curd from spoiling quickly, people used to boil them. This habit later became a tradition and Kadjhoi was born. This dish, which is prepared with less ingredients and at less expense, is still prepared with love even today.
