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Yogurt Curry Soup (Kadhi)

Yogurt Curry Soup (Kadhi) — a curry recipe, 12 ingredients, about 15 min.

Serves 4 · 15 min · Curry

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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)
Make it lactose-friendly
  • 1½ cups curds/yogurt (dahi) → lactose-free or coconut yogurt
  • 2 tsp ghee (clarified butter) → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Combine the gram flour, curds and 3 teacups of water in a pot. Beat well.
  2. Add the chilli-ginger paste, curry leaves, sugar, and salt. Bring to a boil.
  3. Boil whilst stirring for a while.
  4. Heat the ghee in a pan, add the cumin and mustard seeds, and toast until light brown. Don't let burn.
  5. Add the asafoetida and red chilli.
  6. Add the seasoning mixture to the curry, and boil for a few minutes.
  7. Sprinkle coriander on top and serve hot.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0