Kadhi, an Indian spiced soup or a drink?
Summary
Yield
Source Indian cuisine
Prep time 20 minutes Recipes Appetizer Main meal Light meal Vegetarian Meatless India Asia All seasons
Description
A more acidic yogurt makes a better kadhi, you don't need to use the freshest yogurt to make kadhi. Often, in India, rests of morning yogurt are stored together until there is enough to make this drink.
Ingredients
2 Cup yogurt (plain) 2 Tablespoon chickpea flour 1 Tablespoon ghee 2 Leaf curry (curry leaf, not garam masala mix) 1 Teaspoon cumin (whole seeds) 2 Teaspoon ginger (pureed) 1 Tablespoon coriander leaves (fresh leave finely chopped) water (to thin, if necessary) salt (to taste) 1 Pinch turmeric
Instructions
- Sift the flour through a sieve and whisk with yogurt and water to make a thin mixture.
- Heat 1 Tbs ghee in a pan and toast the cumin seeds, add the curry leaves and pour into the yogurt mixture.
- Season with salt and turmeric and simmer until thickened and cooked through.
- Garnish with the fresh coriander.
Notes
Add a little ground chili to the seasoning if you like it spicy. Seasoning may also include other Indian spices, such as asafoetida.
You may find chickpea flour under the name of baisen, basen, or gram flour.
Ingredients, metric
500 ml
plain yogurt
50 g
chickpea flour
15 ml
ghee
2-3
curry leaves
1 tsp
whole cumin seeds
2 tsp
pureed ginger
1 Tbs
chopped fresh coriander leaves
water to thin, if necessary
salt
1 pinch
turmeric
Serving size: 1/4 of the original recipe
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
122.62
Calories From Fat (57%)
69.40
% Daily Value
Total Fat 7.91g
12%
Saturated Fat 3.18g
16%
Cholesterol 15.93mg
5%
Sodium 495.71mg
21%
Potassium 245.77mg
7%
Carbohydrates 8.56g
3%
Dietary Fiber 0.94g
4%
Sugar 6.05g
Sugar Alcohols 0.00g
Net Carbohydrates 7.62g
Protein 5.17g
10%
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Summary
| Yield | |
|---|---|
| Source | Indian cuisine |
| Prep time | 20 minutes |
| Recipes | Appetizer Main meal Light meal Vegetarian Meatless India Asia All seasons |
Description
A more acidic yogurt makes a better kadhi, you don't need to use the freshest yogurt to make kadhi. Often, in India, rests of morning yogurt are stored together until there is enough to make this drink.
Ingredients
| 2 | Cup | yogurt (plain) |
| 2 | Tablespoon | chickpea flour |
| 1 | Tablespoon | ghee |
| 2 | Leaf | curry (curry leaf, not garam masala mix) |
| 1 | Teaspoon | cumin (whole seeds) |
| 2 | Teaspoon | ginger (pureed) |
| 1 | Tablespoon | coriander leaves (fresh leave finely chopped) |
| water (to thin, if necessary) | ||
| salt (to taste) | ||
| 1 | Pinch | turmeric |
Instructions
- Sift the flour through a sieve and whisk with yogurt and water to make a thin mixture.
- Heat 1 Tbs ghee in a pan and toast the cumin seeds, add the curry leaves and pour into the yogurt mixture.
- Season with salt and turmeric and simmer until thickened and cooked through.
- Garnish with the fresh coriander.
Notes
Add a little ground chili to the seasoning if you like it spicy. Seasoning may also include other Indian spices, such as asafoetida.
You may find chickpea flour under the name of baisen, basen, or gram flour.
Serving size: 1/4 of the original recipe Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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Waste not, want not. Use your leftovers for other meals.
Remarkable
Kadhi is a traditional North Indian recipe. A soup made with yogurt and thickened with chickpea flour. You can make it light as a drink, or thick as a soup - add pakoras then, the Indian version of dumplings.
Light enough for children, it pairs beautifully with a rice dish such as kitchuri.