Yogurt Curry Soup (Kadhi)
Kadhi also known as Karhi or Gujarati Kadhi is a sweet yogurt curry, normally eaten with unleavened flat bread called roti and sabzi in India.
Ingredients
- 2 cups chickpea flour (besan)
- 1½ cups curds/yogurt (dahi)
- 1 tsp ginger-green chilli paste
- 2 curry leaves (kadi patta)
- 2 tbsp sugar
- Salt to taste
- 2 tsp ghee (clarified butter)
- ½ tsp cumin seeds (jeera)
- ½ tsp mustard seeds (rai/sarson)
- 1 pinch asafoetida (hing)
- 1 red chilli, broken into pieces
- 2 tbsp chopped fresh coriander (dhania)
Ingredients for 5 servings (640 g) · the original recipe
Method
- 1
Combine the gram flour, curds and 3 teacups of water in a pot. Beat well.
- 2
Add the chilli-ginger paste, curry leaves, sugar, and salt. Bring to a boil.
Stovetop - 3
Boil whilst stirring for a while.
- 4
Heat the ghee in a pan, add the cumin and mustard seeds, and toast until light brown. Don't let burn.
- 5
Add the asafoetida and red chilli.
- 6
Add the seasoning mixture to the curry, and boil for a few minutes.
Stovetop - 7
Sprinkle coriander on top and serve hot.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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