How To Make Gujarati Kadhi (Hot Yogurt Soup)

 

Ingredients:

Yogurt – 1 cup, beaten

Water – 3 cups

Besan (chickpea flour) — 4 Tbs

Salt – ¾ tsp (or to taste)

Haldi (turmeric) – 1/8 tsp

Ginger – ½ tsp grated

Green chilies – 1 to 2 (to taste), finely chopped

 

For Vagar (seasoning):

 

Oil – 2 tsp

Ghee (clarified butter) – 1 tsp

Whole red chili – 1

Cloves – 4

Cinnamon – 1 small piece

Jeera (cumin seeds) – ½ tsp

Rai (mustard seeds) – ½ tsp

Methi seeds (fenugreek) – 10 seeds

Hing (asofoetida) – 1 pinch

Curry leaves – 1 sprig

Cilantro – 5 sprigs, chopped


Procedure:

Method:

  1. In a pot, mix together Yogurt, Water and Besan well until there are no besan lumps.
  2. Add Salt, Haldi, Ginger and Green Chilies.
  3. Bring mixture to a boil on medium flame, stirring continuously.
  4. Reduce flame to low.
  5. In a separate small pan, heat Oil and Ghee.
  6. Add Whole Red Chili, Cloves, Cinnamon, Jeera, Rai and Methi – allow them to sputter.
  7. Turn off flame and add Hing, Curry Leaves and Cilantro – mix well to coat leaves with oil.
  8. Add the seasoning to the boiled yogurt mixture and allow it to boil once more.

 

Tips:

  1. To prevent yogurt from separating when heated, don’t forget to stir CONTINUOUSLY until mixture boils.
  2. To make thicker Kadhi, add more besan.
  3. Try adding a teaspoon or two of sugar to get and nice sweet and sour taste.
  4. If your yogurt is too sour, replace one cup of water with milk