A brilliant exercise in dairy stabilization. This sweet-and-sour soup utilizes buttermilk or thinned yogurt stabilized with chickpea flour (besan), preventing it from curdling when boiled. It is characterized by its thin, silky consistency and the aggressive use of ginger, green chilies, and jaggery.
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The Mix. In a large bowl, whisk the yogurt/buttermilk, besan, and 2 cups of water until perfectly smooth with no lumps.
The . Pour the mixture into a pot. Add jaggery, ginger-chili paste, and salt. Bring to a gentle , stirring constantly. Once it boils, it won't curdle. for 10 minutes .
The Tadka. Heat ghee. Crackle mustard and cumin seeds. Add cinnamon, cloves, dried red chilies, and curry leaves.
Combine. Pour the tadka into the kadhi. Garnish with cilantro and serve with khichdi or rice.
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