Indian Hot Yogurt Soup - Gujarati Kadhi

    (3)
    25 min

    This authentic Gujarati style kadhi is a little more watery than the Punjabi version. I prefer this version, with the perfect balance of sweet and sour. This is great to eat with plain rice or khichdi (rice and lentils).


    4 people made this

    Ingredients
    Serves: 4 

    • 950ml water
    • 475ml natural yoghurt
    • 2 tablespoons chick pea flour (besan)
    • 4 green chillies, halved lengthways
    • 1 tablespoon finely chopped fresh root ginger
    • 1 tablespoon caster sugar or to taste
    • 1/2 teaspoon ground turmeric
    • salt to taste
    • 1 tablespoon vegetable oil
    • 1 tablespoon ghee (clarified butter)
    • 2 dried red chillies, broken into pieces or crushed chillies to taste
    • 1 sprig fresh curry leaves
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon mustard seed
    • 1 pinch asafoetida powder
    • 4 tablespoons chopped coriander leaves

    Method
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Mix the water, yogurt and chick pea flour together in a large saucepan until smooth; add the green chillies, ginger, sugar, turmeric and salt. Bring the mixture to the boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
    2. Heat the oil and ghee together in a small frying pan over medium heat; fry the dried red chillies, curry leaves, cumin seeds, mustard seed and asafoetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the coriander. Serve hot.

    Difficult ingredients

    Chick pea (besan) flour, curry leaves and asafoetida powder can be found in Indian/South Asian stores.

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    7

    Really really delicious! My husband makes the khichdi, I make the kadhi. The first time I made this recipe, hubby was a little skeptical about the turmeric and cilantro, but I followed the recipe as written. It was excellent, but in subsequent batches I left out the turmeric and kept the cilantro (not "traditional" in our book, but sometimes it's good to part with tradition!) Also, I've used low fat yogurt and low fat laban - reducing the water added. Both work great!  -  22 Aug 2010  (Review from Allrecipes US | Canada)

    by
    2

    this was ok at best, but perhaps I didn't nail it. I tried making it with chicken. I poached the chicken in the curry broth after following the recipe closely. The seeds and asofateda smelled great in the frying pan, but very little of their pungence came through in the final recipe. Maybe it just needs more of all the spices for my taste. Overall, pleasing, but not exciting. Sauce was very thin for what I am used to also, but this could be traditional Gujarati, not sure.  -  07 Sep 2011  (Review from Allrecipes US | Canada)

    by
    0

    This was very good and quick and easy to make. I cooked some okra in it and it worked well.  -  09 Nov 2014  (Review from Allrecipes US | Canada)

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