Kadhi (कढ़ी (Kadhi))
Overview
Kadhi is a tangy, golden soup-curry of yogurt thickened with gram flour, cooked all over northern and western India. Sour yogurt is whisked with besan, the flour of chickpeas, water, turmeric and salt, then simmered slowly, stirring, until it becomes smooth and creamy. A tempering of ghee with cumin, mustard and fenugreek seeds, dried red chillies, curry leaves and asafoetida is poured on top. In Punjab, fried pakoras of gram flour and onion are added, while in Gujarat the kadhi is thinner, white and slightly sweet. It is usually eaten with plain rice.
History
Kadhi is thought to have started in Rajasthan, where yogurt and gram flour were easier to keep in the desert than fresh vegetables. Every region of India now has its own style, from the pakora kadhi of Punjab to the sweet kadhi of Gujarat and the Sindhi kadhi made with vegetables and tamarind. Kadhi chawal, kadhi with rice, is a classic Sunday lunch in many North Indian homes.
Main ingredients
Yogurt, gram flour, turmeric, cumin, curry leaves, fenugreek seeds. The soup is built on yogurt and gram flour and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Yogurt soups · More soups from India
Recipe
Method
- 1
Whisk the yogurt, gram flour, turmeric and salt with 800 ml water until smooth.
- 2
Bring slowly to the boil, stirring all the time so it does not split.
- 325 min
Add the ginger and green chilli and simmer for 25 minutes, stirring often, until creamy.
- 4
Heat the ghee and fry the seeds, chillies, curry leaves and asafoetida.
- 5
Pour the tempering over the kadhi and serve with rice.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
