Indian Yoghurt Soup - Kadhi
- Ready In:
- 22mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 500 ml plain bulgarian yoghurt (thinned with 1 cup of water)
- 59.14 ml chickpea flour, sifted (besan)
- 14.79 ml ghee
- 2 dried red chilies (whole)
- 9.85 ml turmeric powder
- 14.79 ml gingerroot, grated
- 2.46 ml asafoetida powder (hing)
- 59.14 ml peanuts (roasted, skinned and ground)
- 4.92 ml cumin seed, roasted (jeera)
- 1 cinnamon stick (daalchini)
- 4.92 ml mustard seeds (sarso)
- 2 sprig curry leaves
- 4.92 ml salt
- chopped cilantro (to garnish, coriander or dhania)
directions
- Stir chickpea flour and turmeric into yoghurt. Set aside.
- Heat ghee. Add chillies, ginger, cinnamon, cumin, curry leaf, peanuts and mustard. Stir briefly.
- Add asafetida, stirrring briefly again.
- Lower heat and add yoghurt mixture and salt.
- Cook partially covered on a medium heat for 15 - 20 minutes till soup has thickened.
- Garnish with chopped cilantro and serve with basmati rice.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Hi
I'm a scientist working for a large petrochemical company in SA. I'm a devoted Hindu (particularly Krsna conscious) and vegetarian. Into all things Indian (yoga, bhajans, food, music etc). Will be hoping to contribute a lot of my successful experimented recipes to this site. Vegetarian need not be boring or fattening. I hope more members take to the veggie recipes.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">