Kanda Kadi is a traditional dish from the state of Gujarat, India. It's a variation of the popular Gujarati kadhi, a yogurt-based curry, but with the addition of onions (kanda), which adds sweetness and depth to the dish.

To prepare Kanda Kadi, a mixture of yogurt and besan (gram flour) is whisked together until smooth. In a separate pan, oil is heated and mustard seeds, cumin seeds, fenugreek seeds, and curry leaves are tempered. Chopped onions are then added and sautéed until they turn golden brown.

Once the onions are caramelized, the yogurt-besan mixture is poured into the pan, followed by water to adjust the consistency. The mixture is then cooked on low heat, stirring continuously, until it comes to a gentle boil and thickens slightly.

To enhance the flavor, spices such as turmeric, red chili powder, coriander powder, and salt are added to the kadi. The dish is simmered for a few more minutes to allow the flavors to meld together.

Kanda Kadi is typically served hot with steamed rice or roti (Indian flatbread). It has a creamy texture with a hint of sweetness from the caramelized onions, balanced by the tanginess of the yogurt and the spices. Kanda Kadi is a comforting and wholesome dish that is enjoyed as a part of a traditional Gujarati meal.