Buttermilk Soup
60 Min

Buttermilk Soup

This soup is eaten more like a curry with rice. There are umpteen variations_ some made with tomato, tamarind, coconut milk or buttermilk. It is usually eaten during summer months for lunch. You can throw all kinds of vegetables into it or just eat it plain. The sauce acts as a beautiful canvas to take on the flavors of the spices and herbs. This soup is inspired by the Gujarati kadhi. 
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Cook Time

60 Minutes



Step 1
Whisk the yogurt, chickpea flour, and 2 cups water in a stockpot until smooth. Bring it to a boil, frequently whisking and stirring (otherwise the chickpea flour may lump together). Add ginger purée, serrano chiles, kari leaves, cinnamon, jaggery, cloves, and salt. Turn the heat to low and let the curry simmer for 30 to 40 minutes stirring every 5 to 7 minutes. The curry will appear viscous, a sign that it’s done. Turn the heat off and strain. This will yield approximately 2 cups.
Step 2
Heat the ghee and add the asafoetida, fenugreek, kari leaves, and mustard seeds. Add the vegetables. Cook for 1 to 2 minutes then add this mixture to the curry. Let it rest for a few minutes. Serve with chopped cilantro.

4 cups plain whole-milk yogurt

1/2 cup chickpea flour

2 tablespoons ginger purée 

2 serrano chiles, roughly chopped

2 kari leaf stalks

1 cinnamon stick

1 tablespoon jaggery

1/2 teaspoon whole cloves

2 teaspoons sea salt

3 tablespoons ghee 

Pinch of asafoetida

Pinch of fenugreek seeds

8 to 10 kari leaves

1 teaspoon black mustard seeds

2 to 3 cups vegetables of your choice like zucchini, tomato, okra or green beans (optional)

2 tablespoons chopped cilantro

Notes & Variations

  • Use coconut milk or tomato purée instead of yogurt for a vegan option.
  • Use cardamom and mace instead of cinnamon and clove for a sweeter finish.
60 Min

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