Cookbook:Yogurt Curry Soup (Kadhi)
|Yogurt Curry Soup (Kadhi)|
Cookbook | Ingredients | Recipes | Cuisine of India | Curry
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.
- 2 cups chickpea flour (besan)
- 1 ½ 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)
- Combine the gram flour, curds and 3 teacups of water in a pot. Beat.
- 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.
Note, tips, and variationsEdit
- 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.