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Kadhi (Yogurt Stew)

February 3, 2013

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We recently went to this mediterranean restaurant in Burlingame called Taste in Mediterranean, that has the best menu, especially if you’re a vegetarian. They have a range of vegetable stews that one usually doesn’t see on menus, and then there are the soups that are not on their menu as they change daily. One of them that inspired this post is the Yogurt Soup. I was very excited to try this soup as it reminded me of a few yogurt stews that are made in India- in the North, there are variations of Kadhi (Punjabi, Rajasthani, Gujarati and many more), and in the South there are Moru Kozhambu, Moru Kootan, Erissheri and many more, all use Yogurt or buttermilk as the base. The recipe I have today is inspired by Niloufer Ichaporia King’s My Bombay Kitchen. I was going for a Parsi lunch with mixed vegetables and Kadhi. The recipe has modifications as always 🙂

What You Need

  • 2 cups low fat Buttermilk
  • 1 small onion
  • 1 Tblsp Oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp Turmeric
  • 1/4 tsp asafetida
  • 1 Tblsp chickpea flour
  • 4-5 Curry leaves
  • 1/4 cup of water
  • 1/2 inch piece of ginger
  • 3 green chillies
  • 1 Tblsp kasoori methi (optional)
  • Salt to taste
  • Juice of 1/2 a lime
  • How It’s Done
    1. Prep the vegetables: mince the chillies and ginger; for mild heat, slit the chillies. dice the onion
    2. Heat the oil in a saucepan
    3. Add the cumin seeds and when that sizzles add the curry leaves, asafetida and turmeric. Asafetida and turmeric are staples in most regions of India, and are added for their medicinal qualities. Asafetida aids digestion and turmeric is a natural antiseptic.
    4. As you smell the asafetida in the hot oil, add the onions and sauté till browned on the edges. I usually add a pinch of salt to help the process. Reduce heat to simmer
    5. Whisk the gram flour in the water so there are no lumps. Add the ginger and chillies to this mixture.
    6. Add the gram flour mixture to the onions and whisk. The heat will thicken the sauce so it’s important to keep whisking so its not lumpy. Cush the kasoori methi and add, mixing it all in.
    7. Continue whisking as you add the yogurt or buttermilk. Heat through, being careful not to let the mixture boil, as the yogurt/ buttermilk can split. Remove from heat and mix in the line juice.

    Serve as is or with rice. My Parsi meal had it with my version of Parsi claypot vegetables….coming soon!

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