Indian Yoghurt Soup Kadhi
Warm up your dining table with the vibrant and comforting flavors of Indian Yoghurt Soup, or "Kadhi." This traditional North-Indian dish is a creamy, tangy delight made with plain yoghurt, gram flour (besan), and a medley of aromatic spices like turmeric, cumin, mustard seeds, and asafoetida. The soup is tempered in ghee for a rich and inviting aroma, while fresh curry leaves, green chilies, and grated ginger add layers of bold and zesty flavors. Perfectly suited for a cozy dinner, this kadhi is simmered to silky perfection and served hot with steamed basmati rice or soft rotis. Its quick preparation time and authentic flavors make it a go-to recipe for anyone looking to explore classic Indian soul food.
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Recipe Information
Ingredients
- 500 ml Yoghurt (plain, unsweetened)
- 50 g Gram flour (besan)
- 750 ml Water
- 0.5 tsp Turmeric powder
- 0.5 tsp Red chili powder
- 1 tsp Salt
- 2 tbsp Ghee (clarified butter) or vegetable oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 0.25 tsp Fenugreek seeds
- 1 pinch Asafoetida (hing)
- 8 leaves Curry leaves
- 2 Green chilies (slit lengthwise)
- 1 tsp Ginger (grated)
- 2 tbsp Fresh coriander leaves
Instructions
In a large mixing bowl, whisk together the yoghurt and gram flour (besan) until smooth and lump-free.
Gradually add the water to the yoghurt mixture and whisk well to form a smooth, thin batter.
Mix in turmeric powder, red chili powder, and salt, and set the mixture aside.
In a large, heavy-bottomed pot, heat the ghee or oil over medium heat.
Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter for a few seconds.
Add asafoetida, curry leaves, and slit green chilies. Sauté for 1-2 minutes until aromatic.
Mix in grated ginger and stir for another minute.
Lower the heat and carefully pour the yoghurt-gram flour mixture into the pot, stirring continuously to prevent curdling.
Increase the heat slightly and bring the mixture to a gentle boil while stirring constantly.
Once the kadhi begins to boil, reduce the heat to low and simmer uncovered for about 20-25 minutes, stirring occasionally, until it thickens and the raw gram flour taste disappears.
Taste and adjust salt as needed.
Garnish with chopped fresh coriander leaves before serving.
Serve hot with steamed basmati rice or warm roti for a satisfying meal.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 33.8 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 817 mg | 63% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1734 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
