Making Kadi, the yogurt soup
One of the popular types of curry to be served with steamed rice in Nepal, Kadi, also known as Sollar, is liked by most of the people. It is made out of yogurt which is why it is considered to be good for digestion. However, it is made with sour yogurt rather than sweet and, hence, it is good to avoid it if you are suffering from cold or cough.
This is how you prepare this spicy Kadi:
1 cup Yogurt
3 cups water
4 tbsp Garbanzo flour (Besan)
1/8 tbsp turmeric powder
½ tbsp grated ginger
2 tbsp oil
1 or 2 whole red chilies (to taste)
½ tbsp cumin seeds
½ mustard seeds
10 fenugreek seeds
1/8 tbsp Asafetida (Hing)
5 curry leaves
Salt to taste
1 tbsp chopped cilantro for garnish
First of all, beat yogurt to form a fine creamy liquid and then mix it well with water and chickpea flour (besan) in a bowl. Make sure no lumps remain. Then, add turmeric powder, ginger and green chilies while you turn on the stove and heat a pan on the other side. Now, pour the oil into the pan and when the oil is heated, add thyme seed, fenugreek seed, mustard seed and cumin seed into it.
Then, add asafetida, curry leaves, ginger and red chili and wait until they are fried, for about 15 to 20 seconds. When the spices are ready, pour the mixture of the bowl into the hot oil pan stirring the mixture continuously and turn the heat to medium flame. After sometime, turn the heat to low and let the mixture boil for few minutes. After that, turn off the heat and remove it from the stove. You can serve it immediately with steamed rice as it might lose taste when it cools.
Some people also prefer boiling the mixture first and add the curry leaves at the end. When this is done, the curry leaves are usually boiled in hot oil and put into the Kadi, this process is called Jhanera banaune.