This is a traditional soup like curry eaten in Northern India during the summer time. It’s made with yogurt and thickened with chickpea flour. You may eat it with plain rice or as a soup with vegetables in it.
serves 3 to 4
ingredients
2 cups plain whole-milk yogurt
2 to 3 cups water
1/4 cup chickpea flour
1 teaspoon ground turmeric
2 tablespoons grated unpeeled ginger
2 tablespoons ghee
2 teaspoons sea salt
2 tablespoons ghee
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 cup minced red onion
1 tablespoon minced garlic
2 cups squash, cut into 1-inch pieces
1 cup cherry tomatoes
instructions
Whisk the yogurt, water, chickpea flour, turmeric, ginger, ghee, and salt together in a deep stockpot. Start simmering the mixture while frequently stirring it.
Cook on medium heat until it comes to a boil, turn the heat down and simmer for 20 to 30 minutes. Keep checking it every 2 to 3 minutes or it may settle to the bottom and burn. Turn the heat off and let the kadhi rest.
In a frying pan, warm the remaining 2 to 3 tablespoons ghee and pop the mustard and cumin seeds. Within seconds, add the minced onion, garlic, and squash.
Cover the frying pan, turn the heat to its lowest setting, and cook the onions and squash until soft.
Add the cherry tomatoes and immediately stir the mixture into the kadhi.
notes & variations
Without the squash or the cherry tomatoes, the kadhi can also be used as a sauce for grilled vegetables or fish.
It’s best to use whole-milk yogurt for a rich creamy texture.
Also in Recipes
