Kadhi Soup (Gram Flour and Yoghurt)
Kadhi Soup
Mamta Gupta
This is a variation of Kadhi, the famous North Indian yoghurt and gram flour (besan) dish. I love eating it like a soup, on its own. It came about one day when I had a bit Kadhi leftover, even after a second Kadhi meal. Scratching my head about how to use it up, I said to myself; why not try it as a soup. I loved it so much that I often make it when I make Kadhi. Try it sometimes, it is easy, especially if you are making a kadhi anyway.
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
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.
Heat oil in a heavy bottomed pan. Add cumin seeds and asafoetida powder. Wait a few seconds until seeds splutter or turn brownish.
Add the gram flour-yoghurt mix.
Bring to boil, stirring frequently. It catches quickly and boils over quite suddenly, so keep a close eye.
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.
Turn heat off.
Add fried onions and 2/3rd of the coriander leaves.
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.
