Kadhi is a popular buttermilk soup from India. Some believe that it has the origin of the word "Curry". I find it quite fascinating that almost every region of India has its own version of this soup. Just a few tweaking of spices here and there, results in astonishingly different flavors. Rajasthani Kadhi uses whole spices including coriander seeds and fennel seeds. The addition of fritters/moongodi makes it even more special.
Rajasthani Kadhi
Buttermilk Soup from Rajasthan
Ingredients
Whisk till no lumps
1 1/2 cup plain yogurt
1 1/2 cup water
1 tbsp besan/chickpea flour
1/2 tsp turmeric powder
1/4 tsp asafetida
salt to taste
Tempering
1/2 tbsp oil or ghee/clarified butter
4 cloves
2" cinnamon
1/2 tsp fenugreek seeds
1/2 tsp whole coriander seeds
1 tsp cumin seeds
1-2 red boriya chilies
1/2 tsp fennel seeds/variyali/badishep/saunf
1/4 tsp chili powder
1 tsp ginger-garlic paste
Garnish
1 recipe Moongodi
or
1 recipe Marwadi Muthiyas (Recipe hopefully coming!!)
Method
1. Whisk yogurt, water, besan, salt, asafetida and turmeric powder till there are no lumps.
2. Heat ghee in a heavy bottomed saucepan. Add all the spices for tempering. Sauté for a minute or two.
3. Now, add whisked yogurt mixture. Keep stirring and bring to a gentle boil.
4. Just before serving add moongodies/mung bhujiya
5. Serve with plain rice, khichdi or pulao of your choice.
Note -
1. Add more water if you prefer thinner consistency.
Boriya Chilies
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