Yogurt Soup


For the Kadhi

2 cups sour yogurt

4 cups water

6 tbsp gram flour

2-3 tbsp sugar

1 ½ tbsp salt

1/4 tsp asafoetida

1 tbsp ginger-chilli paste

Fresh coriander leaves

For Tempering

1 tbsp ghee

1 tsp cumin seeds

1 tsp mustard seeds

1/2 tsp fenugreek seeds

1-2 sticks cinnamon

3-4 cloves

3-4 dried round red chillies

6-8 pieces white radish, cut long

A few curry leaves


1. Combine all the ingredients for the kadhi and beat well with an eggbeater or wooden beater.

2. Heat ghee in a small vessel, add the cumin, mustard and fenugreek seeds.

3. Add remaining tempering ingredients. After half a minute, pour it into the kadhi. Put the kadhi vessel on heat and let it boil.

4. Stir it often enough to avoid lumps from forming. Serve hot, garnished with coriander leaves.

Serves 6-8



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