Ingredients for Indian Yoghurt Soup Kadhi
- 2 cups Yoghurt
- 1/2 cup Chickpea Flour
- 2 tablespoons Ghee
- Dried Red Chilies
- 1/2 teaspoon Turmeric Powder
- 1-inch Gingerroot
- 1/4 teaspoon Asafoetida Powder
- 1/4 cup Peanuts
- 1/2 teaspoon Cumin Seed
- 1 Cinnamon Stick
- 1/2 teaspoon Mustard Seeds
- 5-6 Curry Leaves
- 1 teaspoon Salt (or to taste)
- 2 tablespoons Cilantro
- 2-3 Green Chilies
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How to Make Indian Yoghurt Soup Kadhi
- In a medium bowl, whisk together 1/2 cup chickpea flour (besan) and 1/2 teaspoon turmeric powder until smooth. Gradually whisk in 2 cups plain yogurt until fully incorporated. Set aside.
- Heat 2 tablespoons ghee (clarified butter) in a medium saucepan over medium heat.
- Add 2-3 green chilies (finely chopped), 1-inch ginger (finely grated), 1 cinnamon stick, 1/2 teaspoon cumin seeds, 5-6 curry leaves, 1/4 cup peanuts (roughly chopped), and 1/2 teaspoon mustard seeds to the heated ghee.
- Sauté for about 1 minute, stirring frequently, until fragrant and the peanuts are lightly toasted.
- Add 1/4 teaspoon asafoetida (hing) and stir for another 15 seconds. Be careful not to burn the asafoetida.
- Reduce heat to low. Pour in the yogurt mixture and add 1 teaspoon salt (or to taste).
- Bring to a gentle simmer, partially covered, and cook for 15-20 minutes, or until the soup has thickened to your desired consistency, stirring occasionally to prevent sticking.
- Garnish with 2 tablespoons chopped cilantro before serving. Enjoy with hot basmati rice!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
33g
Fat
26g
Carbs
4g
