Indian Yoghurt Soup - Kadhi

Total Time: 22 mins Preparation Time: 2 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 500 ml plain bulgarian yoghurt (thinned with 1 cup of water)
• 1/4 cup chickpea flour, sifted (besan)
• 1 tablespoon ghee
• 2 dried red chilies (whole)
• 2 teaspoons turmeric powder
• 1 tablespoon gingerroot, grated
• 1/2 teaspoon asafetida powder (hing)
• 1/4 cup peanuts (roasted, skinned and ground)
• 1 teaspoon cumin seed, roasted (jeera)
• 1 cinnamon stick (daalchini)
• 1 teaspoon mustard seeds (sarso)
• 2 sprigs curry leaves
• 1 teaspoon salt
• chopped cilantro (to garnish, coriander or dhania)

Recipe

• 1 stir chickpea flour and turmeric into yoghurt. set aside.
• 2 heat ghee. add chillies, ginger, cinnamon, cumin, curry leaf, peanuts and mustard. stir briefly.
• 3 add asafetida, stirrring briefly again.
• 4 lower heat and add yoghurt mixture and salt.
• 5 cook partially covered on a medium heat for 15 - 20 minutes till soup has thickened.
• 6 garnish with chopped cilantro and serve with basmati rice.