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From the time I was little, Kadhi has always been a comfort food of mine. Like Chicken Soup, Kadhi makes a wonderful hot soup when it’s cold outside or if you are under the weather. Mix it with Khichdi and you have an easy and satisfying meal.

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

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.

Serves 4

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

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