Kadhi (Tempered Gujarati Soup)

Kadhi is a staple dish is many Gujarati households; yet when I translate it into English it always sounds so strange. This is a tempered yoghurt based 'soup'...might not sound particularly appetising but don't knock it 'til you've tried it!

This kadhi recipe is a vegan friendly version using soya yoghurt, which works really well. As with most of my dishes it is mild so feel free to add fresh or dried chillies to give that extra heat.

Recipe (serves 4):
1 cup soya yoghurt
1 heaped dessert spoon gram flour (chickpea flour, besan)
2.5 cups cold water
1 tbsp vegetable oil
1/2 tsp mustard seeds (rye)
1/2 tsp cumin (jeeru)
1 inch cinammon stick
2 cloves
3 curry leaves (limbra)
1 tsp ginger paste, or fresh ginger grated
2 tsp sugar
1/2 tsp salt (or more to taste)
1/4 tsp ground turmeric (hardar)

Method:

1. Add the yoghurt, gram flour and water into a bowl and whisk together until smooth
2. Heat the oil in a medium-sized pan on a high heat
3. When the oil is hot, add the rye - cover and wait for it to sputter
   Add the jeeru, cinnamon, cloves, curry leaves and ginger
   Stir to prevent burning
4. Slowly pour in the yoghurt mxiture whilst stirring - it will begin to bubble straight away
5. Add in the remaining seasoning and bring to a boil
6. Reduce the heat to low and simmer for 5 minutes
7. Garnish with fresh chopped corriander if you like, and serve hot with a green curry, mixed vegetable rice, or chappati's

Tips:

• It is very easy for the kadhi to split (mine still does from time to time!). The aim is to add the yoghurt mix gradually whilst on a high heat, and then as soon as it has been brought to a boil reduce the heat to low and let it simmer
• If it does split, it's not the end of the world. It will still taste good!
• Traditionally this dish uses natural yoghurt which has a sourness to it. Soya yoghurt is more plain but you still get the main flavour of the kadhi in a vegan friendly dish
• I prefer a sweeter kadhi, so my recipe uses 2 tsp of sugar. Feel free to reduce this amount
• Growing up, we usually had kadhi accompanied by a mixed vegetable rice and/or a "green" curry - any curry using green vegetables. Bhinda (okra) works especially well with kadhi, as would green beans curry or even an aubergine and peas curry. Alternatively you could serve with khichdi for a filling meal
• As a child my favourite way to eat kadhi was with chappati's crumbled into it. The chappati's would soak up the kadhi and I would eat it almost like a porridge! Might not sound that appetising but oh my goodness was it delicious. I still save some kadhi and chappati to eat together at the end of my meal!

​Enjoy! If you have tried this recipe then please feel free to comment below and let me know how it went. If you have any questions then please ask and I'll do my best to answer!

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