Indian Yogurt Soup
This dish uses yogurt and besan (chickpea flour) to result in a smooth, thick, tangy, spicy soup that goes very well with rice. There are many regional variations of this Indian Yogurt Soup. Punjabis add onions and fried vegetable fritters (pakodas) to theirs. Gujrathi Kadhi is sweet, not as thick as some other versions, and uses ginger-garlic paste. Sindhi Kadhi often uses okra or eggplant. I think mine is probably a mix of Punjabi and Marathi Kadhi–sort of like me! I’m not really sure. What I do know is that this Indian Yogurt Soup is delicious and quite unlike anything served in Indian restaurants. I’ve seen some recipes for this that use a slow cooker, but as you guys know, I’m not that patient. I’ll make something in a slow cooker if it yields better results, such as the Thai Green Curry that tastes better when it’s slow cooked. But I wanted to try this Instant Pot Kadhi under pressure first, and I was glad to see it works. Sometimes I think I should just call my blog Cooking While ADD because a lot of the benefits of the Instant Pot for me are the fact that I don’t have to stand over the food and stir and remember to not let it burn. This Indian Yogurt Soup recipe is a case in point. Sure you could make this on the stovetop–but if you’re going to be distracted by a shiny object in the middle of cooking then maybe not so much, as it does require some watching over and stirring. This method however, is very hands off once you have the initial tempering of spices, or the tadka done. Check out my Cold Start Instant Pot Yogurt recipe and use your own homemade yogurt to make this delicious recipe!
The Recipe Steps for this Indian Yogurt Soup are
Blend the yogurt water and besan togetherSeason the oil with the aromaticsCook on SOUP setting for 5 minutes, 10 mins NPR
