Kadhi or Spiced yogurt soup with chickpea dumplings

Kadhi or spiced yogurt soup is a fragrant, subtly spiced creamy gravy of sour yogurt that has been tempered with an incredible spice mix. Served hot along with with the spicy tangy pakodas (chickpea dumplings), this bowl of spiced yogurt soup is perfect with plain rice. The quintessential comfort dish of most North Indians and Sindhis, people all over India have now come to love this bowl of chickpea flavored yogurt. 

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Comfort food—food that reassures—is different things to different people.”

We all have a particular dish ( or may be top five) that we can call our comfort food. And its unique to each one of us. It doesn’t necessarily stem from your memory or the region you grew up in, it may not be a family recipe. But for some, comfort food is the very definition of home. Simple, homely grub like dal, chawal or khichdi to most Indians. Food that was eaten daily while growing up and not reserved for special occasions to wow the guests. It might be a bowl of spaghetti to someone like me who finds sucking on the long strands of a bowl of aglio-e-olio to be extremely comforting. To my husband, its my Hyderabadi Chicken Biriyani. Anytime he is happy, he wants me to make it. If he is upset, he want it then too, and a bout of sickness is almost always followed by this biriyani for him. To BabyD its her favorite cheese-cucumber sandwich. 

A perfect one pot meal of saffron scented Basmati rice, tender succulent chicken cooked on "dum" till everything becomes one tasty pot of heaven!

Yes, comfort food means different things to different people. But the essence of comfort food is the same. Its food for the soul, food that permeates the very being of us. It is mostly a full bodied, hearty , no frills nourishing food that doesn’t need a cloak of pretense to impress. It is soothing. It is endearing. It is reminiscent of your treasured days as a child. It is your mother.

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As you guys know, I often go down that long winding nostalgic route to what my mom or granny cooked and how its shaped me. Comfort food is just like that..Like taking a trip to your favorite place, setting up camp and wishing no one would bother you while you are in your happy space. I long for certain dishes when I am blue, I long for a few more when I am happy. Point here is that – We all long for a comforting, soothing bowl of deliciousness every once in a while. It is what your heart craves for when it’s dark and gloomy outside. At the same time, it is also what you want to serve your family on bright Sunday morning gathered around a table,the room reverberating with laughter and happy chatter. Real and unpretentious, comfort food never gets old.

We Indians are cray for lentils or dals. Unlike my trans-atlantic friends, dal isn’t reserved for special occasions here. Its a way of life. Its a daily thing. And if you ever want to know why lentils or dal are so big here, you just have to try this Coconut Lentil Dal of mine. Now THAT was another comforting bowl of soul that will warm the very last bones of your body and the sunniness of the dal has the power to dispel all blues.
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In Northern India though, along with their love for dal, they are equally enamored by this particular concoction of spiced yogurt soup or kadhi served with chickpea dumpling or pakodas as we call it. Now I am not a Punjabi. I am not Sindhi either. Nor am I a Gujrati.
But what I am, and most ardently so, is a big  nah, huge fan of kadhi pakoda. A simple delectable curry made of spiced yogurt and pakodas or delicious chickpea dumplings.
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Its a fragrant, subtly spiced creamy gravy that is tempered with an incredible spice mix. Served hot along with with the spicy tangy pakodas, this bowl of spiced yogurt soup is perfect with plain rice. No fuss needed along with this. 
 
This bowl of humble goodness,some plain steamed rice, slices of red onion and a little spoonful of mango or hot green pickle is all one needs to feel the comfort that only good food can bring to our souls.
 
Xo,
S.

n a bowl. Add the onion, fenugreek leaves, ginger, carom seeds, chilli powder and salt, and mix. Add about one-fourth cup of water and mix well.

Step 2


Heat sufficient oil in a non-stick kadai; drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.

Step 3


For the kadhi, whisk the yogurt well. Add the gram flour and whisk thoroughly till smooth. Add the turmeric powder, salt and three cups of water and mix well.Heat the oil in a non-stick kadai. Add the fenugreek seeds, cumin seeds, and red chillies, and sauté for half a minute.

Step 4


Add the ginger and sauté for a minute. Stir in the yogurt mixture, bring to a boil and cook on low heat for about fifteen to twenty minutes, stirring occasionally. Add the chilli powder and fried pakore, and continue to simmer for two to three minutes.

Step 5


– See more at: http://www.sanjeevkapoor.com/recipe/Punjabi-Pakorewali-Kadhi-Cooking-with-Love.html#sthash.MqxDj5gW.dpuf

 

 

  • FOR PAKORAS
     
  • Gram flour (besan)
    1 cup
  • Onion chopped
    1 small
  • Fenugreek leaves (methi) chopped
    1/4 cup
  • Ginger grated
    1/2 inch piece
  • Carom seeds (ajwain)
    1/2 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Salt
    to taste
  • Oil
    to deep fry
  • FOR KADHI
     
  • Yogurt
    2 cups
  • Gram flour (besan)
    1/2 cup
  • Turmeric powder
    1 teaspoon
  • Salt
    to taste
  • Oil
    2 tablespoons
  • Fenugreek seeds (methi dana)
    1/2 teaspoon
  • Cumin seeds
    1/2 teaspoon
  • Dried red chillies broken
    2
  • Ginger chopped
    1/2 inch piece
  • Red chilli powder
    1 teaspoon

 

– See more at: http://www.sanjeevkapoor.com/recipe/Punjabi-Pakorewali-Kadhi-Cooking-with-Love.html#sthash.MqxDj5gW.dpuf

  • FOR PAKORAS
     
  • Gram flour (besan)
    1 cup
  • Onion chopped
    1 small
  • Fenugreek leaves (methi) chopped
    1/4 cup
  • Ginger grated
    1/2 inch piece
  • Carom seeds (ajwain)
    1/2 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Salt
    to taste
  • Oil
    to deep fry
  • FOR KADHI
     
  • Yogurt
    2 cups
  • Gram flour (besan)
    1/2 cup
  • Turmeric powder
    1 teaspoon
  • Salt
    to taste
  • Oil
    2 tablespoons
  • Fenugreek seeds (methi dana)
    1/2 teaspoon
  • Cumin seeds
    1/2 teaspoon
  • Dried red chillies broken
    2
  • Ginger chopped
    1/2 inch piece
  • Red chilli powder
    1 teaspoon

– See more at: http://www.sanjeevkapoor.com/recipe/Punjabi-Pakorewali-Kadhi-Cooking-with-Love.html#sthash.MqxDj5gW.dpuf

5.0 from 5 reviews
Kadhi or Spiced yogurt soup with chickpea dumplings
 
Prep time
Cook time
Total time
 
Kadhi Pakoda or chickpea dumpling cooked in a smooth light yogurt gravy that's been tempered with the most delicious, fragrant spices. The quintessential comfort dish of most North Indians and Sindhis, people all over India have now come to love this bowl of chickpea flavored yogurt.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 1. To make the PAKODA OR CHICKPEA DUMPLING:
  • Besan -1/2 cup
  • Onion chopped very finely..1 small
  • Green chillies..2 chopped fine, deseeded.
  • Ginger grated ¼ inch
  • Coriander leaves chopped, handful .
  • Seasonings:
  • Salt acc to taste
  • Kashmiri lal mirch 1 tsp
  • Dhania powder ½ tsp
  • Turmeric powder ½ tsp
  • Chaat powder ½ tsp
  • Baking Powder - ½ tsp
  • Whole spices:
  • Jeera or cumin ½ tsp
  • Saunf or fennel ½ tsp
  • Ajwain or Carom seeds ½ tsp
  • Kaali jeera or Nigella seeds ½ tsp
  • Oil to deep fry the dumplings.
  • 2. To make the KADHI or SPICED YOGURT SOUP :
  • Besan or chickpea flour - 4 tbsp
  • Curd 1 cup
  • Water 1.5 cups
  • Onion sliced long, ½ an onion
  • Ginger grated - ½ tbsp
  • Garlic chopped fine - 1 tbsp
  • Oil 1 tbsp
  • Whole spices:
  • Hing or asafoetida, a pinch
  • Kashmiri lal Mirch powder 1 tsp
  • Turmeric powder 1 tsp
  • Salt as per taste
  • For tempering:
  • Jeera cumin seeds
  • Fennel or saunf
  • Fenugreek seeds or methi dana
  • Mustard seeds or sarson,
  • Corainder seeds or dhania , 1 TSP each
  • Red chillies 2
  • Green Chili, whole 1
  • Curry leaves - 20
  • Oil - 1 tbsp
Instructions
  1. To make the Pakodas or CHICKPEA DUMPLING:
  2. Mix everything well with a little bit of water till it forms a batter of dropping consistency. Not too thin. Should form little sphere of around 1 inch.
  3. Leave it aside for 15 mins.
  4. Heat up a kadhai with oil, once the oil is hot, drop spoonfuls of the batter into the oil, fry till golden brown, remove with a slotted spoon and drain on a paper towel. Keep aside till needed.
  5. Remember to fry on medium heat to ensure the pakodas are cooked through.
  6. Also, test with a little batter first. It should rise up immediately with a sizzle when you put it into the hot oil.
  7. Oil should be just bubbling, but not smoking.
  8. HOW TO MAKE THE SPICED YOGURT SOUP OR KADHI:
  9. Begin by whisking together the curd, besan and the masala powder in a bowl.
  10. Whisk till mixed uniformly and it looks smooth.
  11. Then add the water to it and whisk again. Keep aside.
  12. Heat up a cauldron. Once hot, add some oil, add in the whole spices.
  13. After the spices are cracked, add in the hing, the ginger,garlic and saute for 1 min.
  14. Add the onion, saute for 2 mins.
  15. Add in red chillie powder.. fry very well for about 2 mins till the onion becomes fragrant and light brown.
  16. Now stir in the besan curd mix to it and let it come to a boil.
  17. Reduce to low flame and let it simmer for 15-20 mins till thick.
  18. Add the reserved pakodas or dumplings to it and cook for a further 5 mins till it reaches the correct consistency and the pakodas soak up the goodness of the kadhi.
  19. For TEMPERING:
  20. Heat some oil in a small pan or tempering spoons ( found easily in India).
  21. Once hot, add all the ingredients listed under Tempering. Start with Red chillies, Curry leaves, Green chillies, Mustard seeds, Fenugreek seeds, Coriander, Cumin and Fennel.
  22. Let it cook for 1 min till fragrant.
  23. Pour immediately over the kadhi and cover with a lid immediately.
  24. Rest for 10 mins before serving with hot steamed rice or Poori.

14 thoughts

  1. Lovely post Swayam! I love all things Indian, and this would be no exception! For me, comfort food is pho… Weird, as I am not Asian. I always loved a bowl of soup, and when I discovered pho, I just thought it perfect instead of my standard chicken noodle. Dal is another “go to” comfort food for me. BTW, these photos are spectacular!
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