Kadhi – Tangy Indian Yogurt Soup
I cooked up a big batch of this soup to feed a large & hungry group of sisters and artistes. It was very well received, not only for dinner, but scarfed down for breakfast the next day.
What’s the secret? Love. It’s the best spice.
As I mentioned in my Khichri post, I recently went to an Indian Ayurvediic Cooking Class at the Natural Gourmet Institute. I learned many things that night, but foremost amongst them is the concept that one must cook with love and intention. This concept has been knocking around on the edge of my brain for a while now, I just wasn’t sure how to put it. People claim that they can’t cook or are afraid of messing up and dear oh dear what should they do. My retort is: you just have to want to, don’t think too hard about it, and you’ll be fine. Nalini Mehta, my Ayurvedic instructor, used the wonderful phrase, “food knows when you’re nervous” and I agree. It tastes better if you just trust it’s going to taste better.
Give this Kadhi a try: gather your friends and sisters, want and intend to create something delicious, don’t worry if you don’t have some of the spices, (actually, don’t worry at all), get started, keep going, all of a sudden stop and enjoy your wonderful soup.
Serves: 4 as a main, 6 as a side
Time: 30 minutes
Kadhi, adapted from Nalini Mehta instructor at the Natural Gourmet Institute
Olive oil or ghee (clarified butter)
4 cloves
1 tsp cumin seeds
1 tsp black mustard seeds
½ tsp fenugreek seeds, optional
dash asafetida, optional
½ tsp cayenne pepper
1 inch ginger, minced
2 green chilies, minced
4 cups yogurt
1 cup water
2 Tbsp chickpea flour (besan)
fresh cilantro, chopped, for a garnish
Heat a little oil or ghee in a pot and toss in the dried spices: cloves, cumin seeds, mustard seeds, and fenugreek seeds. Stir the seeds until they are a few shades darker and start to pop. Now add the powdered spices: asafetida and cayenne pepper. Stir for a second and immediately pour in the yogurt and water.
In a small bowl, whisk a little of the yogurt soup into the chickpea flour and blend until there are no more lumps. Add the flour mix to the soup pot and combine well.
Taste for salt and serve with a little cilantro sprinkled over. See? That wasn’t so hard.
Perfect with pita bread and a tomato, cucumber, and chick pea salad. Or, try it over Khichri like gravy over mashed potatoes.
December 9th, 2006 13:44
Wow - this looks amazing, and seems like it would make such a warm and comfortable meal. I’m also extremely jealous of your cooking class. That sounds amazing, and right up my alley.
December 10th, 2006 17:54
This also looks beautiful Vanessa - and what a great idea to have over your khichari. Yum. I used to make a similar dish all the time, from Madhur Jaffrey (who calls it a karhi). It has the yoghurt and chickpea flour, but also includes mung dal and spinach. Plus I’ve also used okra in the past.
Hmm, today’s big decision, should I have khichari or karhi for dinner tonight?
December 11th, 2006 14:47
I can personally vouch that you were feeling the love when you made this one- a real rainbow of comforting flavors and textures.
if you get a chance check out my friend thu’s blog on her site
www.thutranthutran.com
I’m looking forward to our next foodventure!
December 12th, 2006 13:04
My, that sounds dreamy..
December 13th, 2006 07:36
This looks and sounds so good. I’m going to make a stop at Penzeys for Asafetida and give it a try. I’m so jealous that you have such cool classes available.
December 15th, 2006 19:05
[…] Vanessa at Vanesscipes did a tangy yogurt soup not too long ago and I really wanted to eat it but knew that the boys might not like it. I also agree totally that cooking is love. I know for a fact that when my motives are centered on love my food is excellent. But when I try my hand at something and my heart isn’t in it I am fated to disaster. Also it usually takes at least a week to work the bad mojo off of me and my kitchen. […]
January 5th, 2007 14:41
Vanessa,
As someone who spends his whole day, everyday, in researching exiting foods and recipes I have to say your website is a refreshing oasis in a virtual sea of schlock. I bookmarked it within seconds of my arival. Keep up the good work, you rock!
PB
January 5th, 2007 20:40
Hi Pat - thank you very much! This is certainly the nicest email I’ve received all year.
I checked out souppeddler and have to say that I’m more than a little intrigued by your non-traditional food business. seems like a great (and fun) idea and your marketing materials are quite charming. i’m thinking of starting my own veggie food business here in nyc and am still in the brainstorming stage - thanks for opening my brain up a little more.
January 31st, 2007 16:27
I stumbled across your blog because I was looking for insider inforation on The Natural Gourmet Institute. I am thinking of attending there, in fact I have my first Basic Skills 1 class there tommorrow night. What did you think of the school?
January 31st, 2007 16:51
Hi BestFace - I like the Natural Gourmet. I’ve taken one lecture and one hands on class so far and plan on doing a knife skills and lecture in the next few months.
Come prepared with questions to get the most of it, or don’t be afraid to ask (this probably goes for any school setting)
to me, the school was an excellent balance of healthy, practical and spiritual - without being kooky.
good luck!