Yogurt Curry Soup (Kadhi)

Name: Yogurt Curry Soup (Kadhi)
Total time: 15 min
Yield: 4 servings
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)

Kadhi also known as Karhi or Gujarati Kadhi is a sweet yogurt curry, normally eaten with unleavened flat bread called roti and sabzi in India.

15 min · serves 4

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)

Steps

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.

More recipes with chickpea flour, yogurt, ginger, chili paste, curry leaves, butter, cumin, mustard, asafoetida, chile peppers or cilantro

Adapted from “Yogurt Curry Soup (Kadhi)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.