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Yogurt Curry Soup (Kadhi)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of India | Curry
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4615184
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 2 cups chickpea flour (besan)
- 1½ cups curds/yogurt (dahi)
- 1 tsp ginger-green chilli paste
- 2 curry leaves (kadi patta)
- 2 tbsp sugar
- Salt to taste
- 2 tsp ghee (clarified butter)
- ½ tsp cumin seeds (jeera)
- ½ tsp mustard seeds (rai/sarson)
- 1 pinch asafoetida (hing)
- 1 red chilli, broken into pieces
- 2 tbsp chopped fresh coriander (dhania)
Directions
- Combine the gram flour, curds and 3 teacups of water in a pot. Beat well.
- Add the chilli-ginger paste, curry leaves, sugar, and salt. Bring to a boil.
- Boil whilst stirring for a while.
- Heat the ghee in a pan, add the cumin and mustard seeds, and toast until light brown. Don't let burn.
- Add the asafoetida and red chilli.
- Add the seasoning mixture to the curry, and boil for a few minutes.
- Sprinkle coriander on top and serve hot.
Notes
This is a basic chickpea curry/soup. But, you can make its variations with bitter gourd, pakora, spinach, and more.
Best served when hot.
This sweet yogurt curry is popular in Gujarat but in northern India, it is considered too sweet. So, prepare a variation depending on your guests' preference for spice.