Blend or whisk the water, chickpea flour, and yogourt together and set aside.
Heat the coconut oil on medium heat until it is melted. Sauté the turmeric, mustard seeds, cumin seeds, ground cumin, cloves and curry leaves for a minute. Add the salt, garlic, ginger and hot pepper and sauté for another minute.
Reduce the heat and add the yogurt mixture slowly. Increase the heat again to medium once you have added all of the yogurt mixture.
Stir frequently until the kadhi is boiling. Once it is boiling, reduce the heat to medium low and simmer for 10 minutes (keep stirring so that it does not curdle).
Squeeze the juice from half a lemon into a bowl and remove the seeds. Add the lemon juice to the kadhi and simmer for another 5 minutes.
Turn off the heat and serve with khichdi or on its own.
Nutrition
Nutrition Facts
Turmeric Soup (Kadhi Curry)
Amount per Serving
Calories
101
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.3
g
Cholesterol
10
mg
3
%
Sodium
294
mg
13
%
Potassium
95
mg
3
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
6
g
12
%
Vitamin A
200
IU
4
%
Vitamin C
35.5
mg
43
%
Calcium
160
mg
16
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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