Recipe type: Curries
From the time I was little, Kadhi has always been a comfort food of mine. Like Chicken Soup, Kadhi makes a wonderful hot soup when it’s cold outside or if you are under the weather. Mix it with Khichdi and you have an easy and satisfying meal.
- Yogurt – 1 cup, beaten
- Water – 3 cups
- Chickpea Flour (Besan) – 4 Tbsp
- Salt – ¾ tsp (or to taste)
- Turmeric Powder – ⅛ tsp
- Ginger – ½ tsp grated
- Green chilies – 1 to 2 (to taste), finely chopped
- Sugar – 1 tsp or to taste (optional)
- For Vaghar (seasoning):
- Oil – 2 tsp
- Ghee (clarified butter) – 1 tsp
- Whole red chili – 1
- Cloves – 4
- Cinnamon – 1 small piece
- Cumin Seeds – ½ tsp
- Mustard seeds – ½ tsp
- Fenugreek Seeds (Methi) – 10 seeds
- Asafoetida (Hing) – ⅛ tsp
- Curry leaves – 1 sprig
- Cilantro – 5 sprigs, chopped
- In a pot, mix together Yogurt, Water and Chickpea Flour well until there are no lumps.
- Add Salt, Sugar, Turmeric Powder, Ginger and Green Chilies.
- Bring mixture to a boil on medium flame, stirring continuously.
- Reduce flame to low.
- In a separate small pan, heat Oil and Ghee.
- Add Whole Red Chili, Cloves, Cinnamon, Cumin Seeds, Mustard Seeds and Fenugreek Seeds – allow them to splutter.
- Turn off flame and add Asafoetida, Curry Leaves and Cilantro – mix well to coat leaves with oil.
- Immediately, add the seasoning to the boiled yogurt mixture and allow it to boil once more.
1. To prevent yogurt from separating when heated, don’t forget to stir CONTINUOUSLY until mixture boils. 2. To make thicker Kadhi, add more besan. 3. If your yogurt is too sour, replace part of the water with milk