Yogurt Curry Soup (Kadhi)
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.
Source and licence
"Yogurt Curry Soup (Kadhi)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Yogurt_Curry_Soup_(Kadhi), revision 4615184), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Yogurt_Curry_Soup_(Kadhi)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615184
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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)
Method
- 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.