Hot yogurt soup

I think that every yogurt lover should definitely try this recipe. In this spicy and sweet dish, yogurt is tempered with spices. Yogurt is usually consumed cold or in liquids. This dish however is very different from the usual yogurt recipes.This sweet sour dish is a famous Indian Gujarati dish. One such recipe like this dish is yogurt dumplings where the preparation process is a liitle bit same http://dipsmi.hubpages.com/hub/Dahi-vada-Yogurt-Dumplings. If you only want the dish to be spicy, then do not add any sugar.

There are many other ways of making kadhi. You can even add fritters and prepare this dish. My mother always prepares kadhi (yogurt soup ) with fritters and my mother in law adds potatoes in the kadhi which she cooks, I on the other hand do not add fritters nor potatoes. I find this process easy and quick. I always cook this recipe when I have kept rice in the rice cooker. The preparation takes the same time as the rice takes to cook. So within 10 minutes, I have hot and tasty food ready!! (for once no chopping of onions , tomatoes !!! ). Moreover the spices is also less. I sometimes skip using cumin powder and coriander powder and still the yogurt soup tastes good.

Serving 2- 3 people

Ingredients : -

• Yogurt ( kept at room temperature for at least an hour) 1 1 / 2 cup
• Chick pea powder 2 - 3 tsp
• Salt as per taste
• Oil / ghee 2 tsp
• Turmeric powder 1 tsp
• Coriander powder 1 tsp
• Cumin powder 1/ 2 tsp
• Red chili powder ( optional ) 1 tsp or as per taste
• Sugar 1 tsp (optional)
• Cumin powder 1 tsp
• Chili 2- 3 chopped in small pieces
• Ginger paste 1 tsp
• Water 2 cups ( water consistency can be increased or decreased as per choice )

Seasoning : -

• Dry red chili 1
• Mustard seeds 1 tsp
• Asafoedita 1 pinch
• Fenugreek seeds 1 tsp
• Curry leaves 2 - 3
• Coriander leaves 2- 3

Preparation : -

• In a big bowl, pour yogurt, coriander powder, cumin powder, turmeric powder, chick pea powder. ginger paste, sugar and chili powder.
• Mix all these ingredients together. You can even use a bender.
• Pour 2 cups water and mix well.
• Heat a pan and pour this mixture in the pan.
• Let the soup come to a boil, lower the lame after the boil.
• In a different pan, heat oil.
• Add dry red chili cumin seeds and mustard seeds once the oil is hot.
• Add a pinch of asafoedita once the cumin seeds and mustard seeds start spluttering.
• Add the curry leaves and stir fry for 1 minute.
• Add this new mixture in the soup getting boiled.
• You can even increase or decrease water consistency depending on the amount of gravy you want.
• Add coriander leaves and boil for a few minutes.
• Serve hot with rice or roti / bread. Though I always eat kadhi with rice as I think that it is the perfect combination.