Tangy simmered yogurt soup thickened with chickpea flour, tempered with mustard seeds, curry leaves, and cilantro.
Kadhi is a North and West Indian soup built on the unlikely combination of yogurt and chickpea flour (besan), whisked together and simmered until it thickens into a tangy, pourable base rather than curdling β a trick that depends on constant stirring while the mixture comes up to heat. Every region has its own version; this one leans toward the Punjabi and Gujarati styles, finished with a tadka of mustard seeds, cumin, and curry leaves bloomed in hot ghee. The soup's success hinges on two things: whisking the yogurt and besan into a completely smooth slurry before it hits the heat, and keeping the pot at a gentle simmer rather than a hard boil, which can cause the yogurt to split. Once it thickens to a consistency somewhere between a soup and a light gravy, the tempered spices are poured over the top, where they sizzle audibly and release their aroma directly into the dish. Kadhi is classically eaten with plain steamed rice, the sourness of the yogurt and richness of the tempering oil soaking into each spoonful β simple, warming, and a staple of everyday Indian home cooking rather than a restaurant dish.
Serves 4
Whisk yogurt and besan together in a bowl until completely smooth with no lumps, then whisk in water, turmeric, and salt.
Pour the mixture into a pot and bring to a gentle simmer over medium-low heat, stirring constantly to prevent splitting or sticking. Simmer 20-25 minutes until slightly thickened.
In a small pan, heat ghee over medium heat. Add mustard seeds and let them pop, then add cumin seeds, asafoetida, curry leaves, dried chilies, and green chili.
Once the curry leaves are crisp and fragrant, pour the sizzling tempering over the kadhi.
Stir in cilantro and serve hot over steamed rice.
Whisk the besan into the yogurt while both are at room temperature to avoid lumps that won't smooth out later.
Stir the kadhi frequently as it simmers β an unattended pot can catch on the bottom or the yogurt can separate if it boils too hard.
Let the mustard seeds pop fully in the ghee before adding the rest of the tempering spices, or their flavor won't fully release.
Add pakora (chickpea fritters) directly into the kadhi for the Punjabi kadhi pakora version.
Use full-fat coconut milk instead of half the yogurt for a Gujarati-style sweeter kadhi.
Add a pinch of sugar for a Gujarati-leaning sweet-sour balance.
Refrigerate in an airtight container up to 3 days; reheat gently over low heat, stirring, and add a splash of water if it's thickened too much.
Kadhi is a staple across North and West Indian households, with regional variations from Punjab to Gujarat to Rajasthan, all built on the same yogurt-and-besan base but differing in spicing and additions like pakora or dumplings.
It was likely boiled too hard or too quickly β bring it up to heat gradually over medium-low and stir constantly, especially in the first 10 minutes.
A well-soured coconut or cashew yogurt can work, though the tang will be milder β you may want to add a squeeze of lemon to compensate.
The kadhi will still taste good without them, though you'll lose their distinct citrusy-savory aroma; there's no great substitute so it's worth seeking them out fresh or frozen.
Per serving (320g / 11.3 oz) Β· 4 servings total
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