Recipe of the week: spiced yoghurt soup (Gujarati kadhi)
This dish is full of flavour and often served at lunchtime with rice and chapatis
A kadhi is a simple dish of yoghurt thickened with gram flour. It is full of flavour and very healthy, says Vina Patel. In Gujarat, it is often served as a lunch dish with rice and chapatis, or the puffed, deep-fried bread known as poori. This recipe calls for an Indian bay leaf (tamal patra), and it is better with one, but a regular bay leaf can be used instead.
Serves three people
Ingredients
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- 160g plain full-fat yoghurt
- 1 tbsp gram flour
- 700ml water
- 2 tbsp grated jaggery or sugar
- 1 tbsp Ginger Paste (see below)
- 1 tbsp, plus 1 tsp, of Green Chilli Paste (see below) ¾ tsp salt, or to taste
- 1½ tbsp ghee
- ¾ tsp cumin seeds
- 2 dried red chillies
- 10-12 fresh curry leaves
- ¼ tsp asafoetida
- 1 tbsp roughly chopped garlic scapes (optional)
- 1 Indian bay leaf (tamal patra)
- 3 tbsp chopped coriander, to garnish
- to serve: rice, chapatis or pooris
For the ginger paste
- 150g ginger, peeled and cut into 2.5cm (1-inch) cubes
- 2-3 tbsp water
For the green chilli paste
- 60g green chillies, stems removed and cut into 2.5cm (1-inch) segments
- 2-3 tbsp water (optional)
Method
- Make the ginger paste: place the ginger in a blender and blitz for 1 min, stopping after 30 seconds to scrape down the sides of the jug to ensure even blitzing. Add water if needed and continue to blitz for 15-20 seconds until the mixture has a coarse consistency (store in an airtight container in the fridge for three days).
- Make the green chilli paste: place the chillies in a blender and blitz for 1 min, stopping after 30 seconds to scrape down the sides of the jug to ensure even blitzing. Add water if needed and continue to blitz for 30-40 seconds until the mixture is coarse in consistency (store in an airtight container in the fridge for 4-5 days).
- Combine the yoghurt and gram flour in a large saucepan. Whisk until very smooth (this is important), then stir in the water until smooth. Add the jaggery, ginger paste, green chilli paste and salt. (The ginger may cause the mixture to split, but it’ll fix itself once it’s cooked.)
- In a small frying pan or skillet, heat the ghee over a medium heat. Add the cumin seeds. Once the seeds begin to pop, add the dried red chillies, curry leaves and asafoetida. Mix well and cook for 5–7 seconds. Add this mixture to the yoghurt-gram flour mixture and stir well to combine. Bring the mixture to the boil, then immediately reduce the heat to low. Cook for 20-22 minutes. Add the garlic scapes (if using) and the bay leaf, and garnish with the coriander.
Taken from From Gujarat with Love by Vina Patel, published by Pavilion Books at £20. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
4 ways to give back this holiday season
The Explainer If your budget is feeling squeezed, remember that money is not the only way you can be generous around the holidays
By Becca Stanek, The Week US Published
-
4 tips for hosting an ecofriendly Thanksgiving
The Week Recommends Coming together for the holidays typically produces a ton of waste, but with proper preparation, you can have an environmentally friendly gathering.
By Theara Coleman, The Week US Published
-
Jussie Smollet conviction overturned on appeal
Speed Read The Illinois Supreme Court overturned the actor's conviction on charges of staging a racist and homophobic attack against himself in 2019
By Peter Weber, The Week US Published
-
The Great Mughals: a 'treasure trove' of an exhibition
The Week Recommends The V&A's new show is 'spell-binding'
By The Week UK Published
-
Damian Barr shares his favourite books
The Week Recommends The writer and broadcaster picks works by Alice Walker, Elif Shafak and others
By The Week UK Published
-
Aston Martin Vanquish: 'the best Aston Martin full stop'?
The Week Recommends The third-generation Vanquish 'offers spectacular performance'
By The Week UK Published
-
Her Lotus Year: Paul French's new biography sets lurid rumours straight
The Week Recommends Wallis Simpson's year in China is less scandalous, but 'more interesting' than previously thought
By The Week UK Published
-
Say Nothing: 'sensational' dramatisation of Patrick Radden Keefe's bestselling book
The Week Recommends The series is a 'powerful reminder' of the Troubles
By The Week UK Published
-
Joy: fertility film starring Bill Nighy offers 'dose of seasonal cheer'
The Week Recommends The film about the invention of the fertility treatment is 'unassuming' but may 'sneak up on you'
By The Week UK Published
-
Ed Park's 6 favorite works about self reflection and human connection
Feature The Pulitzer Prize finalist recommends works by Jason Rekulak, Gillian Linden, and more
By The Week US Published
-
6 fantastic homes in Columbus, Ohio
Feature Featuring a 1915 redbrick Victorian in German Village and a modern farmhouse in Woodland Park
By The Week Staff Published