Kadhi – Indian Yogurt Soup
December saw some warm and balmy days and we were deceived to believe that winter wouldn’t be so bad after all. But we were wrong and it was harsh. To fight our winter blues, hearty bowls of soups have found our way into our diet. One of the easiest to prepare is Yogurt soup or Kadhi as we call it in India. With just buttermilk and a few ingredients in hand, you can indulge in a creamy bowlful of bliss.
Kadhi has its own regional variations all over India. Most popular being the Punjabi version which has a thicker consistency. I prefer the thinner version and that has a balance between the sour and sweet. This recipe take the best of the Gujrati and the Maharashtrian versions spiced with crushed ginger, garlic, green chilies and a few aromatic spices. A special ingredient that my mother in law uses while preparing this soup is edible Sea Lichen/black stone flower (Dagadphool – in marathi). The black stone flower is remarkably aromatic and one of the most unusual spices in the Indian repertoire. You can skip this spice if you cannot find it – but I love the flavour it gives.
I love this dish because of its simplicity and yet packed with so much flavour.
For Kadhi :
1 cup Yogurt, preferably sour
3 tbsp Chickpea Flour or Besan
Salt per taste
1-2 tsp Sugar
8-10 sprigs of Coriander leaves, chopped
4 cups of water
For Tempering :
4-5 Curry Leaves
4-5 edible Sea Lichen/black stone flower
2 tbsp Ghee or clarified butter
1 tsp Mustard Seeds
1 tsp Cumin Seeds
½ tsp fenugreek seeds
1dried red chilli (optional)
1 bay leaf
2 Green Chilies, crushed or finely chopped
1″ Ginger, grated
3-4 small cloves of Garlic, crushed or finely chopped
Pinch of asafoetida powder
Pinch of turmeric
- Dilute yogurt by whisking in water together.
- Dilute chickpea flour with some water to make a paste that is lump free. Then add this to the yogurt and mix until combined. Ensure there are no lumps in the yogurt mixture.
- Add salt, sugar and set aside
- In a deep saucepan, heat ghee. Once hot, reduce the flame to low and add the tempering spices in order – asafoetida, curry leaves, mustard seeds, cumin, turmeric, dry red chili, cloves, bay leaf, black stone flower and fenugreek seeds.
- Next add crushed green chilli, ginger and garlic and fry until the raw smell of garlic disappears. Be careful not to burn any of the spices.
- Add a few chopped coriander leaves and saute it.
- Now add the yogurt carefully to the tempering and keep stirring almost constantly until the kadhi thickens a bit. Do not be tempted to increase the heat – it may curdle the mixture.
- When you see the mixture thickening a bit and the raw smell of chickpea flour disappear – you know the kadhi is ready. If you think the mixture has thickened a lot, you can add water little at time depending on the consistency you prefer.
- Garnish with remaining chopped coriander leaves and serve hot. This can be eaten with rice or just by itself.
Do give this a try and let me know how it turns out. If you send me a pic of your creation; I shall include it in the Reader’s testimonial Album on my facebook page.
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Love & Hugs,
37 thoughts on “Kadhi – Indian Yogurt Soup”
Very comforting! I just had it yesterday 🙂 Looks yumm!
Thanks dear 🙂 it is definitely !
Kadhi is my all time favorite… I have kadhi pakora recipe in my blog😊
🙂 yes so simple and yet so tasty isnt it 🙂 will check out yours too!
Yes Tripti you are right .Jab kuch khane ka dil na kare tab kadhi banao😃
I made kadhi for the first time recently and loved it! I’ll try making yours next 🙂
Yes Elaine.. was so impressed that you tried.. 🙂
🙂 I really expected the yoghurt to curdle so I was really surprised how well it came out!
naah! when you put in so much love into it Elaine.. how will it curdle 😛 The trick is to cook on low to medium heat so it doesn’t curdle.
Aah! How lovely, surely anything made with love is a success, hey?
Okay, so that’s the trick to keep in mind…
absolutely… everything made with love will be perfect.
Whitney also said to keep stirring it?
yes .. i have mentioned it as well 🙂
Okay. Sorry, I haven’t read it all through in detail yet x
no problem 🙂 when you make it let me know..
I will xx
Nice recipe Trupti. My family likes kadhi though I don’t eat curd or yogurt except when it disappears in the dish. ☺ I will save the recipe for my family.
😛 thanks dear 🙂
Never heard of it before! Looks awesome…can’t wait to try it
Oh really 🙂 then you must try it !!
I already mentioned to you that I love kadhi. And its so interesting to see so many variations of the same thing. My kadhi recipe is a bit different from this but I’m sure this will come out just as great.
🙂 thank you so much !
Looks great! Kadhi is an awesome option when there isn’t much to cook with , and so delicious too :p
Absolutely right Freda 🙂 thanks so much!
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
I would love to try this Trupti . I may have mentioned before how much I love the Indian flavours and foods. Thank you for sharing and your pics are lovely, really makes your soup so inviting. Have a lovely weekend and take care.
That makes me soo happy to hear that 🙂 I wish you a superb weekend as well Lynne
Oooh, I have been wanting to try this for so long but I always thought you had to make the pakodas to go in it. Will definitely make it quicker for me! Thanks so much.
Like I mentioned there are many regional variations 🙂 the Punjabi version has pakoras in it. This is definitely quicker 🙂 hope you try it. Thanks for stopping by
This yoghurt soup sounds delicious. I’ve rarely had a soup without a base of some sort of meat-y broth, but I can see with all the flavours and the bit of richness from the yoghurt, it’s not necessary here! I’ve never heard of sea lichen/black stone flower, but it has such a pretty name 🙂
Absolutely right! this is unique 🙂 I love the name too… 🙂 thank you for stopping by.
This soup looks so tempting and satisfying ♥
Thank you 🙂 yes it definitely is!
Looks tempting. Kadhi served with Rice is my all time favourite. 🙂
I agree Ruchi 🙂 thanks for stopping by here