India / Sauces & condiments
Wikibooks
Yogurt Curry Soup (Kadhi)
Kadhi also known as Karhi or Gujarati Kadhi is a sweet yogurt curry, normally eaten with unleavened flat bread called roti and sabzi in India.
Ingredients
ServingsOriginal: Serves 4–6 (calculated as 4)
- chickpea flour, besan2 cup
- yogurt, curds; dahi1 1/2 cup
- ginger-green chilli paste1 tsp
- curry leaf, kadi patta2
- sugar2 tbsp
- salt, to taste
- ghee, clarified butter2 tsp
- cumin seeds, jeera1/2 tsp
- mustard seeds, rai/sarson1/2 tsp
- asafoetida, hing1 pinch
- red chilli, broken into pieces1
- coriander, fresh, chopped; dhania2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Combine the gram flour, curds and 3 teacups of water in a pot. Beat well.
Add the chilli-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. Don't let burn.
Add the asafoetida and red chilli.
Add the seasoning mixture to the curry, and boil for a few minutes.
Sprinkle coriander on top and serve hot.
