Cookbook:Yogurt Curry Soup (Kadhi)

| Cuisine of India | Curry

Kadhi also known as Karhi or Gujarati Kadhi is a sweet yogurt curry, normally eaten with unleavened flat bread called roti and sabzi in India.

Ingredients

 * 2 cups chickpea flour (besan)
 * 1½ cups curds/yogurt (dahi)
 * 1 tsp ginger-green chilli paste
 * 2 curry leaves (kadi patta)
 * 2 tbsp sugar
 * Salt to taste
 * 2 tsp ghee (clarified butter)
 * ½ tsp cumin seeds (jeera)
 * ½ tsp mustard seeds (rai/sarson)
 * 1 pinch asafoetida (hing)
 * 1 red chilli, broken into pieces
 * 2 tbsp chopped fresh coriander (dhania)

Procedure

 * 1) Combine the gram flour, curds and 3 teacups of water in a pot. Beat well.
 * 2) Add the chilli-ginger paste, curry leaves, sugar, and salt. Bring to a boil.
 * 3) Boil whilst stirring for a while.
 * 4) Heat the ghee in a pan, add the cumin and mustard seeds, and toast until light brown. Don't let burn.
 * 5) Add the asafoetida and red chilli.
 * 6) Add the seasoning mixture to the curry, and boil for a few minutes.
 * 7) Sprinkle coriander on top and serve hot.

Note, tips, and variations

 * This is a basic chickpea curry/soup. But, you can make its variations with bitter gourd, pakora, spinach, and more.
 * Best served when hot.
 * This sweet yogurt curry is popular in Gujarat but in northern India, it is considered too sweet. So, prepare a variation depending on your guests' preference for spice.