4 cups yogurt (blended)
2 tablespoons chickpea flour
2 tablespoons ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida
1 teaspoon fenugreek seeds
1 inch piece of ginger
2 green chilis
1 sprig curry leaves
1 teaspoon cayenne pepper
1 tablespoon cilantro
Blend the yogurt and chickpea flour (helps to use a sieve when pouring the flour into the yogurt) to a smooth consistency using a spoon or whisk.
Heat ghee in a heavy base pan and add cloves, cumin and mustard seeds.
When the seeds begin to crackle, lower the heat to minimum and add the asafoetida powder, fenugreek seeds, ginger piece, green chilies and curry leaves.
Now add the cayenne pepper and stir for a second – then immediately add the yogurt mix.
Stir constantly on a medium flame with a whisk until it comes to boil so that the yogurt does not curdle.
Let the Kadhi yogurt soup simmer on low heat for another 10-15 minutes stirring it occasionally.
Add salt to taste and garnish with cilantro leaves and serve piping hot.