Yogurt Kadhi (Dahi ni Kadhi)
This traditional Parsi-Gujarati Yogurt Kadhi is a rich, savory soup characterized by its creamy texture and delicate balance of spices. Unlike flour-thickened versions, this recipe relies on thick, whisked yogurt and a generous tempering of ghee, onions, and aromatic spices like cumin and coriander for body and flavor. Best served warm with Khichdi or rice, it offers a comforting, tangy taste that is both simple to prepare and deeply satisfying.
Ingredients
- 2 cups Thick plain yogurt (curd) (Originally 'curd made from 1/2 seer milk'. Use thick, Greek-style yogurt for best results.)
- 4 tablespoons Ghee (Originally '5 tolas'. Used for frying onions and tempering.)
- 1 medium Onion (Originally '5 tolas'. Finely chopped.)
- 1 teaspoon Cumin seeds (Coarsely crushed. Originally '1 heaping spoonful'.)
- 1 1/2 teaspoons Salt (Or to taste.)
- 1 teaspoon Turmeric powder
- 1 teaspoon Black pepper (Ground.)
- 1/2 teaspoon Dhana-Jeera powder (Coriander-Cumin) (Originally '0.5 flat spoonful'.)
- 1 inch Ginger (Originally '0.5 tola'. Peeled and crushed/minced.)
- 2 cloves Garlic (Originally '5 val'. Peeled and crushed/minced.)
- 1 cup Fresh coriander leaves (Cilantro) (Originally '3 bunches'. Washed and finely chopped.)
- 2 whole Green chilies (Large size, finely chopped.)
- 1 cup Water (Optional. Only use if a thinner consistency is desired (originally '1 pasher').)
Instructions
- 1Wash and finely chop the coriander leaves and green chilies. Peel and crush or mince the ginger and garlic. Peel the onion and chop it finely into small pieces. Whisk the yogurt in a bowl until smooth using a wooden or silver spoon.
- 2In a tinned or stainless steel pot, heat the ghee. Add the chopped onions and fry until they turn a pale red color. Add the crushed ginger and garlic and sauté briefly.
- 3Add the chopped coriander leaves, green chilies, crushed cumin, black pepper, and dhana-jeera masala to the pot. Stir well and fry slightly to release the aromas. Remove the pot from the heat immediately.
- 4While the pot is off the heat, immediately stir in the turmeric powder. Then, add the whisked yogurt and salt to the pot and mix thoroughly until combined. (Note: If a thinner consistency is desired, mix 1 cup of cold water into the yogurt before adding it to the pot).
- 5Place the pot back on the stove over a slow fire (low heat). Keep the pot uncovered. Watch closely; as soon as you see the slightest bubble or simmer, remove it from the heat immediately without delay. Do not let it boil vigorously, or the yogurt will curdle and separate.