Indian Yoghurt Soup - Kadhi

“Originally from the Indian state of Gujerat, a quick and easy way to use leftover yoghurt. High in vegetarian protein too!”
READY IN:
22mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir chickpea flour and turmeric into yoghurt. Set aside.
  2. Heat ghee. Add chillies, ginger, cinnamon, cumin, curry leaf, peanuts and mustard. Stir briefly.
  3. Add asafetida, stirrring briefly again.
  4. Lower heat and add yoghurt mixture and salt.
  5. Cook partially covered on a medium heat for 15 - 20 minutes till soup has thickened.
  6. Garnish with chopped cilantro and serve with basmati rice.

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