Indian Yoghurt Soup Kadhi Recipes
INDIAN YOGHURT SOUP - KADHI
Originally from the Indian state of Gujerat, a quick and easy way to use leftover yoghurt. High in vegetarian protein too!
Provided by Sudika
Categories Asian
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Stir chickpea flour and turmeric into yoghurt. Set aside.
- Heat ghee. Add chillies, ginger, cinnamon, cumin, curry leaf, peanuts and mustard. Stir briefly.
- Add asafetida, stirrring briefly again.
- Lower heat and add yoghurt mixture and salt.
- Cook partially covered on a medium heat for 15 - 20 minutes till soup has thickened.
- Garnish with chopped cilantro and serve with basmati rice.
Nutrition Facts : Calories 199.8, Fat 12.8, SaturatedFat 5.4, Cholesterol 24.8, Sodium 649, Carbohydrate 14.2, Fiber 2.2, Sugar 8.2, Protein 8.9
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