Kadhi (Hot Yoghurt Soup)
Kadhi is very light to digest and contains ample amounts of calcium and protein. It’s so easy and quick to whip up, it’s the perfect Indian soup to have even when you are feeling sick.
Kadhi is made in many different ways in India, depending on the region. My version is closer to the Gujarati style with the addition of sugar or jaggery (ghor). Another variation is one that I have learnt from my mom, who suggests using a paste of the stalks of coriander to make it more flavourful. I love coriander and I would put it on everything, including desserts! 🙂 Not to mention the health benefits of coriander.
Serves 2-3 / Total time: 10-15 minutes
1 cup yoghurt (greek yoghurt gives you a more creamier consistency)
1/2 to 3/4 cup water
2 small green chilies, 2 cm ginger, 6-8 stalks of coriander (leaves removed), all pureed
1/4 tsp salt or to taste
1 tbsp gram (chana) flour
1 tsp oil or purified butter (ghee)
pinch of sugar or jaggery (ghor) -optional
few sprigs of fresh coriander leaves, chopped
Spice Batch # 1: 1/4 tsp of cumin seeds (jeera), 1/4 tsp of mustard seeds (rai), pinch of asafoetida (hing), 2 cloves, 8-10 curry leaves
1. Mix gram flour, yoghurt and water until smooth consistency in a sauce pan. Add the chilli-ginger-coriander paste, sugar, salt and bring to boil. Stir regularly to avoid it splitting.
2. Meanwhile prepare the tempering by heating the ghee or oil until hot and add Spice Batch #1. Temper for roughly 15 seconds or until the spice aroma is released. Be sure not to allow the leaves to burn.
3. Stir the temper mix, including the oil, into the simmering liquid in the saucepan. Simmer gently for few more minutes.
4. Sprinkle the fresh coriander on top and serve hot.
VegDelights 