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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

India · Soup

Yogurt Curry Soup (Kadhi)

Serves 4 · 15 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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)

Method

  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.