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Yogurt Curry Soup (Kadhi)

@arecipe.bsky.social

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.

Total 00:15
Yield 4–6

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)

Instructions

  1. 1
    Combine the gram flour, curds and 3 teacups of water in a pot. Beat well.
  2. 2
    Add the chilli-ginger paste, curry leaves, sugar, and salt. Bring to a boil.
  3. 3
    Boil whilst stirring for a while.
  4. 4
    Heat the ghee in a pan, add the cumin and mustard seeds, and toast until light brown. Don't let burn.
  5. 5
    Add the asafoetida and red chilli.
  6. 6
    Add the seasoning mixture to the curry, and boil for a few minutes.
  7. 7
    Sprinkle coriander on top and serve hot.
Category
Soups
Cuisine
Indian

Dietary Information

Gluten Free

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Yogurt_Curry_Soup_(Kadhi)