Kadhi Soup

INGREDIENTS

• 1 cup darigold plain yogurt
• 1 tablespoon chickpea flour
• 1 tablespoon ghee or vegetable oil
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon chile-ginger paste
• 1/4 teaspoon fenugreek seeds (methi)
• A few curry leaves (kadhi patta)
• 1 cup water
• 1 tablespoon sugar or jaggery
• Salt to taste
• 1 tablespoon chopped cilantro

INSTRUCTIONS

Blend the yogurt and chickpea flour till the mixture is smooth; set aside. Heat ghee in a saucepan. Stirfry the cumin and fenugreek seeds till they crackle. Add the curry leaves and chile-ginger paste. Stir until blended. Add the yogurt mix, 1 cup of water, salt and sugar/jaggery. Mix and boil. Stir and bring to boil, reduce heat to low and allow to simmer for a few minutes, stirring constantly. Garnish with cilantro and serve hot.

RECIPE YIELD/SERVING SIZE

Makes 4 servings.