Kadhi (Homemade Yogurt Soup)

In the same way that we Indians/Gujarati's eat our meals with Daal... we like to change it up now and then. And when we do, we make Kadhi. For the first 4 years of my marriage, I used to slave over Daal and it wasn't until way late in the game I realize that Kadhi would have been soooo much easier to make all those years after a long day at work!

When you know better, you do better. So here's to simple, quick dinners and yummy food! 

Serves: 2-3

Ingredients:

Yogurt (1.5 cup)

Water (2.5 cup)

Besan Flour (Chickpea Flour) 1 small vadki full

Turmeric (Haldar)

Salt

Green Chili paste (Green Marchu)

Ginger paste (Adu)
Sugar (optional)
Chopped Cilantro
Sliced potatoes, onions (optional)

Tempering:

Ghee (Clarified)

Curry Leaves

Asofetida (Hing)

Cumin Seeds (Jeeru)

Fenugreek Seeds (Methi)...very little

Preparation: 

1. In a small bowl, combine the Yogurt, Water and Chickpea flour. Mix it with a hand blender and make sure there are no lumps. You will see them in your final product if these ingredients are not mixed well now!

2. Once blended, add a pinch of Turmeric. Add salt to taste. To this same bowl, add half a sliced green chili and a smidgen of ginger paste. Note: You can also add green chili paste but because there are so many warm spices in this meal, it becomes spicy very quickly. Go easy, especially if you're making it for the first time. Adding the sliced green chili will give your Kadhi flavor without kicking up the heat level. You can remove it before serving.

3. Now place this mixture in a pan and turn the stove on low-medium heat. With water + yogurt, you need them to mix evenly. And for this to happen, you must keep stirring your pot until you reach a boil (6-8 minutes). If you don't do this, the yogurt and water will separate...you don't want that after the effort you've put in so far. So keep stirring!

4. Once that is complete, in a Vagharyu (a small pan, temper the remaining ingredients). Place some ghee (clarified butter) in the Vagharyu. Once it's warm, add the Jeeru and Methi (if the temperature is right, they will be "dancing" around in the ghee when you put them in). Quickly add a small piece of cinnamon stick, 2-3 cloves, a pinch of asafetida and 3-4 curry leaves. Once they are all dancing and sizzling, pour it all into the Kadhi pot. 

5. If you have to have something sweet, and tonight is the night to impress or to indulge...go ahead and add some sugar. We enjoy this dish just as much without the sugar. Try some both ways and let me know! Enjoy ;)