Khadi Soup

Ingredients (for 2 servings)

  • 8 oz natural yogurt, left out to sour for 2 hours at room temperature
  • 1 tbsp gram flour
  • pinch turmeric powder or fresh turmeric, small piece, about ¾ in finely sliced
  • 1 tbsp ghee or sunflower oil
  • 1 small whole dried red chili
  • ¼ tsp cumin seeds
  • 3 whole cloves
  • 8 fresh curry leaves
  • ½ tsp sugar
  • ½ in ginger piece, finely chopped
  • 1 small green bird’s eye chili, seeded and finely chopped
  • 1 tsp salt
  • sprinkle fresh coriander roughly chopped
  • 1½ cups water

Preparation

  1. Whisk together the yogurt and gram flour till smooth. Add the turmeric and mix in completely. Mix in the water and set aside.

  2. Heat the ghee and red chile on low. Add one or two cumin seeds, they should sizzle. Add the remaining cumin, cloves and curry leaves. Allow the spices to infuse the oil or ghee for around 15 seconds. Add the yogurt and water mixture so that the spices do not burn.

  3. Add the sugar, ginger and half the green chile. Add but a pinch of salt, reserve the rest.

  4. Bring to a simmer while stirring, but do not allow it boil as it will curdle; it should just thicken slightly.

  5. If desired add water to thickent. Allow 4-5 minutes for the flavours to infuse, then taste. The khaddi should have a full tangy flavour, with cumin and ginger and lastly chilli in the background. If you like a little more heat add the rest of the chilli. Then wait for the flavours to infuse, taste again and add the rest of the salt to your taste.