Mamta's Kitchen

Kadhi Soup (Gram Flour and Yoghurt)

Kadhi Soup

Mamta Gupta

Free From GarlicFree From GingerFree From OnionFree From TomatoIndianSideStarterVegetarian

This is a variation of Kadhi, the famous North Indian yougurt and gram flour (besan) dish. I love eating it like a soup, on its own.

Serve 4-6

Ingredients

  • 2 cups extra-mature, natural yoghurt. Use full fat yoghurt where possible. Low fat one is more likely to curdle during cooking.

  • 3 tsp. gram flour or besan, also known as chickpea flour (keep a little extra, in case you need more to thicken the soup).

  • 1 level tsp. turmeric powder

  • 1/2 tsp. (or to taste) chilli powder

  • 1 1/2 tsp. salt, adjust to taste

  • 4 cups water, adjust to thickness of the soup desired

  • 1/2 tbsp. cooking oil

  • 1/2 tsp. cumin seeds

  • A small pinch of asafoetida or hing (hing) powder (optional)

  • 1 onion (optional), thinly sliced and fried until brown. You can use ready fried ones

  • 2 tbsp. chopped coriander leaves

Instructions

  1. Mix gram flour, yoghurt, turmeric powder, salt and chilli powder with 2 cups of water. Beat and strain, to remove any lumps. Add another 2 cups of water and mix well.

  2. Heat oil in a heavy bottomed pan. Add cumin seeds and asafoetida powder. Wait a few seconds until seeds splutter or turn brownish.

  3. Add the gram flour-yoghurt mix.

  4. Bring to boil, stirring frequently. It catches quickly and boils over quite suddenly, so keep a close eye.

  5. Cook on medium-low heat for 10 minutes. Do not leave it unattended or it will boil over. If too thin, add a little more besan dissolved in water.

  6. Turn heat off.

  7. Add fried onions and 2/3rd of the coriander leaves.

  8. Serve in soup bowls garnished with remaining coriander leaves.

Notes

  • Also see Soup Selection.

  • You can give it a South Indian 'tarka' using mustard seeds and curry leaves.

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