Yogurt Curry Soup (Kadhi)
Photo: Mowglee, Public domain
Kadhi is a sweet and tangy yogurt curry from India, thickened with chickpea flour and finished at the last minute with a sizzling spice seasoning. That final step matters: cumin and mustard seeds toasted in ghee, then stirred in with asafoetida and red chilli, give a plain pot of yogurt its aroma. Gujarati versions lean sweet, so the sugar is intended. Serve it with roti and a vegetable sabzi.
Instructions
Put the chickpea flour, yogurt and 3 teacups of water in a pot and beat until the mixture is smooth with no dry lumps of flour.
Stir in the ginger-green chilli paste, curry leaves, sugar and salt, then set the pot over heat and bring it to a boil.
Keep the pot boiling for a while, stirring the whole time so the flour does not settle and catch on the bottom.
In a separate pan, melt the ghee and add the cumin and mustard seeds. Toast them until they turn light brown, and take care that they do not burn.
Stir the asafoetida and the broken red chilli into the ghee and seeds to finish the seasoning.
Pour the seasoned ghee into the pot of curry and let it boil for a few more minutes so the flavors join.
Scatter the chopped coriander over the top and serve the kadhi hot.
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