Every Reading SOUP event sees our chefs cook up two unique and delicious bowls for our community. But Khudi, also called Kadhi, is the first recipe we’ve repeated at one of our event dinners. A spicy Indian yoghurt soup, when Khudi first appeared at our January SOUP event, it ran out in record time. So chef Abby suggested it again for our reader’s poll
, and you picked it as one of your favourite bowls to bring back for May.
Find out how to make the spicy soup recipe yourself at home with Abby’s’s recipe below. We love to see your takes on our soups, so please share photos of your versions with #RDGsoup too!
425g plain live set yoghurt
1 tablespoon chickpea flour sieved (also called gram flour)
1 1/4 tsp salt
1 tbsp sugar
Masala spice mix
- 1 green chilli, with seeds in
- 6 fresh curry leaves
- 1 handful coriander finely chopped
- 1/4 tsp cumin seeds
- 1cm turmeric root peeled and roughly chopped (available on Amazon and Ocado or sometimes in grocers on Oxford Road), or substitute with 1 tsp ground turmeric
Tarka (spices for tempering in oil)
- 50ml sunflower oil
- 1/2 dried red chilli
- 1 tsp cumin seeds
- 1 tsp brown mustard seeds
- 10 fresh curry leaves
- 1 handful fresh coriander finely chopped
1. Crush all Masala ingredients together in pestle and mortar (or a blender) to make a fine masala powder.
2. Whisk yoghurt and chickpea flour together in large pan until combined, then add 500ml water and whisk until smooth.
3. Place on a medium heat and stir in the masala paste, salt and sugar.
4. Cook for 4 -5 mins stirring continuously to make sure the mixture doesn’t split and then remove from heat.
5. Heat oil in small saucepan or frying pan for 30 seconds over medium heat, then add the dried red chilli. Once it starts to turn darker (after around 30 secs), add the cumin and mustard seeds.
6. As soon as mustard seeds start to pop, add curry leaves and then the coriander. Make sure to keep your hands well away from the oil as they do both sizzle and spit quite a lot!
7. Slowly pour a ladleful of yoghurt mixture into the tarka (the oil with spices) a little at a time. Again it’s best to do at arms length because it will once again spit. Stir once added.
8. Remove from heat and leave to rest for at least 10 mins, but as long as 5 hours. The longer it’s left the more flavour will infuse though the yoghurt.
9. When ready to eat, reheat gently on a low heat. Be careful not to reheat for too long as the longer you leave, it the thicker it will become.
We hope you enjoyed the Khudi from Reading SOUP! Don’t forget to share your images of your homemade versions on Twitter, Instagram or Facebook with #rdgsoup.