Buttermilk Kadhi
A traditional Gujarati soup that balances tangy and savory flavors with a rich tempering of aromatic spices. This "Chhasni Kadhi" features a smooth, velvety texture achieved by simmering fresh buttermilk with gram flour, ginger, garlic, and cumin. The unique preparation method involves frying the flour with the spices before adding the liquid, creating a deep, toasted flavor profile best enjoyed with Khichdi or steamed rice.
Ingredients
- 4 cups Buttermilk (thick and sour) (Or whisk 2 cups yogurt with 2 cups water. Originally specified as '9 pasher' or derived from 1/2 seer milk.)
- 1 tablespoon Gram flour (Besan) (Originally '1/2 to 1 tola'. Used for thickening.)
- 2 tablespoons Ghee or Oil (For frying the tempering ingredients.)
- 1 small Onion (Finely chopped.)
- 1 inch piece Ginger (Crushed or made into paste.)
- 3 cloves Garlic (Crushed or made into paste.)
- 2 whole Green chilies (Chopped or slit.)
- 2 tablespoons Fresh cilantro (coriander leaves) (Chopped.)
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Black peppercorns (Whole or coarsely crushed.)
- 1 teaspoon Coriander-Cumin powder (Dhana Jeera)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Salt (Adjust to taste.)
Instructions
- 1Ensure you have smooth, thick buttermilk. If using yogurt, whisk it thoroughly with water until it reaches a pouring consistency that is neither too thick nor too watery.
- 2In a stainless steel pot (avoid copper or brass unless tin-lined), heat the ghee or oil. Add the chopped onions and fry until they soften. Then add the ginger, garlic, green chilies, cilantro, cumin seeds, black peppercorns, and coriander-cumin powder. Sauté briefly until fragrant.
- 3Add the gram flour (besan) to the pot with the spices and fry for a minute to cook off the raw taste. Remove the pot from the heat. Add the turmeric powder and salt. Pour in the buttermilk while stirring continuously to mix everything evenly.
- 4Return the pot to the stove on low heat. Keep the pot uncovered. Allow the mixture to heat gently until it simmers and bubbles ('kakro pade'). Do not let it boil over vigorously, but ensure it reaches a gentle boil to thicken. Once cooked, remove from heat.