60 Min
GF
NF
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.
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
Serves
8
Directions
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.
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.
Ingredients
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.
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.
Tags:
60 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$7
Ghee Pot
$40
Essential Masala Dabba
$235
Tags:
60 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$7
Ghee Pot
$40
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Ghee
$7
Ghee Pot
$40
Essential Masala Dabba
$235
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