Kadhi - Yogurt Soup

Kadhi

In my family, we call it paki (cooked) kadhi, as we boil the buttermilk mixture and let it cook. The other one  is kachi (raw) kadhi  in which the heat is turned off right after adding buttermilk!

2 Cup Buttermilk or Yogurt

2 Cup Water

3 Tb Sp Besan/Chickpea flour

1 Paper Serrano /Jalapeno

1/2 Inch of Ginger

8-10 Curry leaves

1 Whole Dry Chili

1/2  T Sp Cumin Seeds

1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
1 Bay leave, 3-4 Whole Cloves, 1 Cinnamon stick (Optional)
Salt to taste
2 Tb Sp Sugar

2 Tb Sp Oil

1 T Sp Cumin-Coriander Powder

1/2 T Sp Garam Masala

Cilantro for garnishing (Optional)

• Whisk yogurt and chickpea flour, add water and add salt, cumin-coriander powder, chopped paper, ginger, curry leaves.
• Head oil in a soup pan, add mustard and cumin seeds. 
• After seeds crackle, add whole dry chili, bay leave,cloves, cinnamon and hing followed by the yogurt-chickpea flour mixture.
• Stir continuously to avoid lumps and boil about 10-15 minutes. When it gets little thick, it is ready!
• Add Sugar and Garam Masala. 
• Serve hot with Rice/pulav.

NOTE:

1. You can even add Turmeric
2. Skip sugar if you prefer little sour taste.
3. You can even add green leafy vegetables for variations. Cook the leafy veggies,before adding buttermilk mixture.
4. If you taste raw yogurt, then kadhi is not cooked, you may have to boil it until raw smell/taste of yogurt and besan are gone.