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Stop me if I’m wrong, but in Indian cuisines, and by Indian cuisine I mean cuisines from all parts of the country, there are very few recipes which can be considered as soup. Kadhi, is one of those few dishes that can be considered as soup. You can have it warm and serve it with khichdi or cold as a soup.
Kadhi is a true Indian dish, I say this because, almost the same recipe is followed throughout India. The wiki page on kadhi says that its a Gujrati dish and is popular among people in the Northern states and also among Sindhis. But, while living in the Southern states of India I have had kadhi with the South Indian touch of tempered curry leaves.
Gujratis, as I have learnt over the years love their sweets, so even in kadhis they like to add some sugar or jaggery to give it a hint of sweetness. Sindhis like some vegetables in the kadhi, the most popular being okra. Another very common kadhi preparation is kadhi with pakora. The pakoras are made by frying a batter of chickpea and onions, and are dropped in the kadhi.
Growing up in a Bengali family, I had my share of having kadhi for lunch in the summer. My mom used to, actually she still makes sour yogurt at home, everyday all through the year. And, when there is some extra yogurt left she makes the kadhi, but with a touch of Bengali spices in it.
Kadhi
- 1 cup sour yogurt
- 3 tablespoon chickpea flour
- ½ teaspoon ginger paste
- 1 teaspoon turmeric powder
- ½ teaspoon chili powder
- 3 cups water
- Salt to taste
- For tempering:
- 1 tablespoon mustard oil
- ½ teaspoon black mustard seeds
- 10-12 curry leaves
- 2-3 whole dry red chilies
- Take the yogurt is a large bowl and gradually add the chickpea flour to it, mix well so that there are no lumps. Pour the water a cup or less at a time and continue stirring. You can also add everything together and put it in a juicer for 10 seconds to get a good mix
- Add all the ground spices and season with salt. Give it a good stir
- Heat the oil in a saucepan, add the mustard seeds, as they start sputtering add the curry leaves and whole red chilies. Pour the yogurt mixture and cook till it just starts to boil. Lower the flame and cook for a minute more. Serve hot or cold.
Hot Tips – Be patient while mixing the ingredients together, mix well so that there are no lumps. It depends on how thick you want your kadhi you can add or reduce the amount of water, also note that that the kadhi thickens after cooling.
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Hi – I just posted the link to this page on a Guardian cooking page where they were talking about all the things yu can do with yoghurt…
http://www.theguardian.com/lifeandstyle/2015/sep/26/homemade-yoghurt-recipe-cake-soup-labneh-lassi#comment-60250730
tx for the “real” recipe – will be trying this today!
Such yummy and spicy curry. . Loved it actually. I dont know whether I will be able to make it or not but yes I can surely try
wow…i love the way you click all the photos.. absolutely stunning…the red tumbler above is gorgeous… 🙂
Thank you Veena. Yes, I am in love with that one
Who can say NO to that spicy drink? So soul soothing! Such eye-candy! Thanks, darl, for sharing the recipe that I never heard of.
Mind-blowing photography, as always 🙂
Tempting delicious Kadhi..