Indian Yoghurt Soup Kadhi Food
CREAMY INDIAN YOGURT SOUP
A fabulous soup for all seasons! Warm in winter or cool in summer, this lightly spiced soup is a wonderful first course or a meal with cucumber salad and naan. Serve warm, though it is also wonderful chilled.
Provided by Sarah Gilmore de Ruiter
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
- Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 12 g, Cholesterol 51 mg, Fat 30.2 g, Fiber 1.1 g, Protein 14.2 g, SaturatedFat 11.9 g, Sodium 451.3 mg, Sugar 9.4 g
INDIAN YOGHURT SOUP - KADHI
Originally from the Indian state of Gujerat, a quick and easy way to use leftover yoghurt. High in vegetarian protein too!
Provided by Sudika
Categories Asian
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Stir chickpea flour and turmeric into yoghurt. Set aside.
- Heat ghee. Add chillies, ginger, cinnamon, cumin, curry leaf, peanuts and mustard. Stir briefly.
- Add asafetida, stirrring briefly again.
- Lower heat and add yoghurt mixture and salt.
- Cook partially covered on a medium heat for 15 - 20 minutes till soup has thickened.
- Garnish with chopped cilantro and serve with basmati rice.
Nutrition Facts : Calories 199.8, Fat 12.8, SaturatedFat 5.4, Cholesterol 24.8, Sodium 649, Carbohydrate 14.2, Fiber 2.2, Sugar 8.2, Protein 8.9
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