Recipe

Indian Yoghurt Soup - Kadhi Recipe


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Ingredients
  • 1 tbsp gingerroot, grated .
  • 1 tsp salt .
  • 1/4 c chickpea flour, sifted (besan) .
  • 1/4 c peanuts (roasted, skinned & ground) .
  • 1/2 tsp asafetida powder (hing) .
  • 1 cinnamon stick (daalchini) .
  • 1 tsp cumin seeds, roasted (jeera) .
  • 1 tbsp ghee .
  • 500 ml plain bulgarian yoghurt (thinned with 1 c of water) .
  • 2 tsps turmeric powder .
  • 1 tsp mustard seeds (sarso) .
  • 2 dried red chilies (whole) .
  • sliced cilantro (to garnish, coriander or dhania) .
  • 2 sprigs curry leaves

Directions
  • Step #1 Stir chickpea flour & turmeric into yoghurt.
  • Step #2 Set aside.
  • Step #3 Heat ghee.
  • Step #4 Add chillies, curry leaf, cinnamon, cumin, ginger, peanuts & mustard.
  • Step #5 Stir briefly.
  • Step #6 Add asafetida, stirrring briefly again.
  • Step #7 Lower heat & add yoghurt mixture & salt.
  • Step #8 Cook partially covered on a medium heat for 15 - 20 mins till soup has thickened.
  • Step #9 Garnish with sliced cilantro & serve this with basmati rice.
  • Enjoy the Indian Yoghurt Soup - Kadhi recipe

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