Yogurt Curry Soup (Kadhi)

Ingredients

• •2 cups chickpea flour (besan)
• •1½ cups curds/ yogurt (dahi)
• •1 tsp ginger-green chilli paste
• •2 curry leaves (kadi patta)
• •2 tbsp sugar
• •Salt to taste
• •2 tsp ghee (clarified butter)
• •½ tsp cumin seeds (jeera)
• •½ tsp mustard seeds (rai/sarson)
• •1 pinch asafoetida (hing)
• •1 red chilli , broken into pieces
• •2 tbsp chopped fresh coriander (dhania)

Instructions

1. 1Combine the gram flour, curds and 3 teacups of water in a pot. Beat well.
2. 2Add the chilli-ginger paste, curry leaves, sugar, and salt. Bring to a boil .
3. 3Boil whilst stirring for a while.
4. 4Heat the ghee in a pan, add the cumin and mustard seeds, and toast until light brown. Don't let burn.
5. 5Add the asafoetida and red chilli.
6. 6Add the seasoning mixture to the curry, and boil for a few minutes.
7. 7Sprinkle coriander on top and serve hot.