INDIAN YOGHURT SOUP - KADHI
Originally from the Indian state of Gujerat, a quick and easy way to use leftover yoghurt. High in vegetarian protein too!
Provided by Sudika
Categories Asian
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Stir chickpea flour and turmeric into yoghurt. Set aside.
- Heat ghee. Add chillies, ginger, cinnamon, cumin, curry leaf, peanuts and mustard. Stir briefly.
- Add asafetida, stirrring briefly again.
- Lower heat and add yoghurt mixture and salt.
- Cook partially covered on a medium heat for 15 - 20 minutes till soup has thickened.
- Garnish with chopped cilantro and serve with basmati rice.
Nutrition Facts : Calories 199.8, Fat 12.8, SaturatedFat 5.4, Cholesterol 24.8, Sodium 649, Carbohydrate 14.2, Fiber 2.2, Sugar 8.2, Protein 8.9
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- Mix yogurt and chickpea flour in a large measuring glass until smooth and homogeneous. Stir in 1 cup water, followed by turmeric—the mixture should be a pale yellow color; set aside.
- Melt 1 Tbsp. ghee in a medium Dutch oven or other heavy pot over medium heat. Add cloves, bay leaves, peppercorns, mustard seeds, fenugreek seeds, and ½ tsp. cumin seeds and cook, stirring, until mustard seeds start to pop, about 1 minute. Reduce heat to low and add reserved yogurt mixture and 3 cups water; mix well. Season with 2 tsp. salt. Taste—the mixture should be tangy, rich, and distinctly flavored by the spices. Add lime juice to taste and more salt if needed.
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