Yogurt Curry Soup (Kadhi) Recipe
India · Servings: 4–6
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.
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)
Procedure
- 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.