Kadhi Soup

Indian Kadhi Soup

This soup is inspired from one of one of the very popular dishes in India, Kadhi. It is generally served with Rice and Indian Pumpkin. The use of fenugreek seeds to the dish is a very traditional way of serving it. Fenugreek seeds adds a beautiful flavor to the dish and the consumption of seeds is very good for numerous health reasons. It not only helps with all the digestion related issues but also with deficiencies. In India we eat fenugreek leaves as one of the vegetables.  The seeds work best when soaked for 10 minutes or toasted. But too much of the seeds can be very bitter and can spoil the recipe.

An amazing thing about this soup recipe is that you may give any flavor to it according to your taste. I tried it with three different flavors/toppings and just to impress my guests, I served all three flavors of the soup in tasting glasses. It was an instant hit!

Serves: 2- 3 people

Soup base

2 cup organic whole milk yogurt
3 tablespoon chickpea flour (available in Indian store, also called Besan/Gram flour)
1 ½ teaspoon turmeric
5 cups water or lightly flavored vegetable stock
1 tablespoon deodorized coconut oil or ghee
Salt, according to taste
2 tablespoon filtered tamarind water (soak tamarind in water for at least 10 minutes) or 1 tablespoon tamarind paste.

  1. Whisk yogurt, turmeric and chickpea flour in a bowl to make it smooth. In a deep soup pot, add coconut oil and add the mixture with salt.
  2. Keep stirring using a wooden spatula for 4 – 5 minutes and make sure the mixture doesn’t stick to the bottom. Add water/ stock to it, cover with a lid and cook it on a low flame for at least 15 minutes.
  3. Add tamarind water and let it cook for another 5 minutes at a medium flame.

Caramelized Onions with Pea

2 small sized onions sauté slices
1 teaspoon coconut oil/ghee
1 cup sweet peas, boiled
Salt, according to taste

  1. Heat some oil in a wide pan and add onion and salt. Cover with a lid and sweat the onions on low flame. Do not let the onions get color.
  2. Once soft, remove the lid and cook on a medium flame for 10 – 15 minutes.
  3. Stir constantly and let the onions and the pan turn brown.
  4. Use 1 tablespoon water to deglaze the pan, thereby coat the onions.

Serve the soup with peas and caramelized onions.

Roasted Vegetables

1 cup eggplant, cut in ½ inch cubes
½ cup sweet potatoes, chopped in ½ inch cubes
2 cup cauliflower, cut into very small florets
1 tablespoon oil
Salt and black pepper, to taste

For finishing with spiced oil (tadka):

1 teaspoon coconut oil/ghee
½ teaspoon mustard or fenugreek seeds
10 – 15 curry leaves

  1. Pre-heat the oven to 350F. Coat the vegetables lightly with salt, pepper and oil and roast them for 10 – 15 minutes (partially cooked)
  2. In a small pan, add coconut oil/ghee and mustard seeds. Let the seeds pop and then add curry leaves to it. Let them fry for 30 seconds before turning off the heat.
  3. Add Roasted vegetables to the soup and add finished oil on the top.

Spinach and chickpea fritters

2 cups spinach leaves, thinly sliced
3/4 cup chickpea flour
1 teaspoon carom seeds
Canola oil to fry the fritters
Salt to taste

For finishing with spiced oil (tadka):

1 teaspoon coconut oil/ghee
½ teaspoon cumin seeds
¼ teaspoon red chilli flakes

  1. In a bowl add all the ingredients except oil and enough water to make a thick paste consistency.
  2. In a deep pan, warm the oil to 350F and using a teaspoon drop small balls in the oil. Cook at a low flame until slightly brown from the sides.
  3. In a small pan, add coconut oil/ghee and cumin seeds. Let the seeds pop and then add chilli flakes to it. Let them fry for 30 seconds before turning off the heat.
  4. Serve Soup with Spinach fritters in it and add spiced oil on the top.

Enjoy!

P.S. : The pics I have added are slightly different variations (caramelized onions, potato and pea, spinach fritters with cumin/red chilli oil). You should create your own as well!

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