Indian Yoghurt Soup - Kadhi
- Reviews 1
Ready In: 22 mins
Serves: 4-6
Ingredients
- 500 ml plain bulgarian yoghurt (thinned with 1 cup of water)
- 1⁄4 cup chickpea flour, sifted (besan)
- 1 tablespoon ghee
- 2 dried red chilies (whole)
- 2 teaspoons turmeric powder
- 1 tablespoon gingerroot, grated
- 1⁄2 teaspoon asafoetida powder (hing)
- 1⁄4 cup peanuts (roasted, skinned and ground)
- 1 teaspoon cumin seed, roasted (jeera)
- 1 cinnamon stick (daalchini)
- 1 teaspoon mustard seeds (sarso)
- 2 sprigs curry leaves
- 1 teaspoon 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.
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