Indian Yoghurt Soup - Kadhi Recipe

Name: Indian Yoghurt Soup - Kadhi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 ml plain bulgarian yoghurt (thinned with 1 cup of water); ¼ cup chickpea flour, sifted (besan); 1 tablespoon ghee; 2 dried red chilies (whole); 2 teaspoons turmeric powder; 1 tablespoon gingerroot, grated; ½ teaspoon asafetida powder (hing); ¼ cup peanuts (roasted, skinned and ground); 1 teaspoon cumin seed, roasted (jeera); 1 cinnamon stick (daalchini); 1 teaspoon mustard seeds (sarso); 2 sprigs curry leaves; 1 teaspoon salt; chopped cilantro (to garnish, coriander or dhania)

Servings: persons

500 ml plain bulgarian yoghurt (thinned with 1 cup of water)
¼ cup chickpea flour, sifted (besan)
1 tablespoon ghee
2 dried red chilies (whole)
2 teaspoons turmeric powder
1 tablespoon gingerroot, grated
½ teaspoon asafetida powder (hing)
¼ cup peanuts (roasted, skinned and ground)
1 teaspoon cumin seed, roasted (jeera)
1 cinnamon stick (daalchini)
1 teaspoon mustard seeds (sarso)
2 sprigs curry leaves
1 teaspoon salt
chopped cilantro (to garnish, coriander or dhania)

1
Stir chickpea flour and turmeric into yoghurt.
2
Set aside.
3
Heat ghee.
4
Add chillies, ginger, cinnamon, cumin, curry leaf, peanuts and mustard.
5
Stir briefly.
6
Add asafetida, stirrring briefly again.
7
Lower heat and add yoghurt mixture and salt.
8
Cook partially covered on a medium heat for 15 - 20 minutes till soup has thickened.
9
Garnish with chopped cilantro and serve with basmati rice.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 ml plain bulgarian yoghurt (thinned with 1 cup of water), ¼ cup chickpea flour, sifted (besan), 1 tablespoon ghee, 2 dried red chilies (whole), and more.

Yes, Indian Yoghurt Soup - Kadhi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Yoghurt Soup - Kadhi

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