Yogurt Curry Soup (Kadhi)
Curry Kadhi also known as Karhi or Gujarati Kadhi is a sweet yogurt curry, normally eaten with unleavened flat bread called roti and sabzi in India.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 12 listed ingredients.
- Set aside about 15 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Combine the gram flour, curds and 3 teacups of water in a pot. Beat well.
- 02
Add the chilli-ginger paste, curry leaves, sugar, and salt. Bring to a boil.
- 03
Boil whilst stirring for a while.
- 04
Heat the ghee in a pan, add the cumin and mustard seeds, and toast until light brown. Don't let burn.
- 05
Add the asafoetida and red chilli.
- 06
Add the seasoning mixture to the curry, and boil for a few minutes.
- 07
Sprinkle coriander on top and serve hot.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Mowglee; view original image record .
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