Yogurt Curry Soup (Kadhi)
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:Yogurt Curry Soup (Kadhi)" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:Yogurt_Curry_Soup_(Kadhi)). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0. Asafoetida flagged because commercial hing is often compounded with wheat flour; omit unless certified gluten-free.
Kadhi is a sweet Gujarati yogurt curry thickened with chickpea flour (besan), finished with ghee-toasted cumin and mustard seeds, asafoetida, and red chili. Quick, tangy, and naturally gluten-free.
Why this complexity: hot spiced ghee tempering added at the end.
Ingredients
- 2 cups chickpea flour (besan)
- 1 1/2 cups yogurt (curds)
- 3 teacups (about 3 cups) water
- 1 teaspoon ginger-green chili paste
- 2 curry leaves
- 2 tablespoons sugar
- Salt to taste
- 2 teaspoons ghee (clarified butter)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 pinch asafoetida (hing) — omit if not certified gluten-free
- 1 red chili, broken into pieces
- 2 tablespoons chopped fresh coriander
Method
- Combine the chickpea flour, yogurt, and water in a pot. Beat well.
- Add the chili-ginger paste, curry leaves, sugar, and salt. Bring to a boil.
- Boil whilst stirring for a while.
- Heat the ghee in a pan, add the cumin and mustard seeds, and toast until light brown. Do not let them burn.
- Add the asafoetida (if using) and the red chili.
- Add the seasoning mixture to the curry, and boil for a few minutes.
- Sprinkle the coriander on top and serve hot.
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