ReceptnaptárKadhi (Indian yogurt and chickpea flour soup)
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Method
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- In a pot, whisk the chickpea flour, yogurt and 7.5 dl water until smooth.
- Add the ginger-chilli paste, curry leaves, sugar and salt, and bring to a boil.
- Boil for a while, stirring.
- Heat the ghee in a pan, add the cumin and mustard seeds, and toast until lightly browned, taking care not to burn them.
- Add the asafoetida and the dried chilli.
- Pour the spiced oil into the soup and simmer for a few minutes.
- Sprinkle with coriander and serve hot.
Source: Wikibooks Cookbook – Yogurt Curry Soup (Kadhi) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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