Kylie and I are very good at sharing. We share recipes, we share secrets, and lately we've been sharing friends. As it just so happens, Kylie now lives one neighborhood away from my college roommate in New York, and I live just down the street from her college roommate in Chicago. Such a strange, small world. Lucky for us, we seem to have similar taste in friends. Ladies and Gentlemen, I'd very much like you to meet Kylie's roommate from college and one of my new but very much cherished friends, Anjal. Anjal has more creative bones in her body than most people have hairs on their head. She spends the bulk of her time running her own traditional Indian dance studio right here in Chicago. But when she's not leaping in the air or correcting the posture of her students, she's in her kitchen making food for the soul. Today, she's sharing with us her recipe for Buttermilk Soup with Zest, called Kadi.
What is your soup called?
Kadi (pronounced: kuh`-dee) - Buttermilk Soup with Zest
What inspires you about this soup?
6 Tbsp yogurt (preferably homemade)
2 Tbsp graham flour (chick pea flour)
2 cups water
1.5 Tbsp oil
0.5 tsp cumin seed (jeera)
0.5 tsp fenugreek seed (methi)
1 hot green chili pepper, thinly sliced
8 fresh curry leaves (kari patta)
0.5 tsp turmeric powder (halthi)
0.5 tsp asafoetida powder (hing)
4 cups water
1 tsp ginger, freshly grated
3 Tbsp lemon juice
1 Tbsp salt
4-5 Tbsp sugar
Combine yogurt, graham flour, 2 cups water, and churn mixture until flour has dissolved.