Kadhi Recipe or Spicy Yoghurt Soup

  • Servings : 4-5
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

Just like khichdi, the favourite go-to when you can’t cook an elaborate meal, Kadhi is the best go-to when you can’t really make dal.

A very spicy, soupy version of yoghurt, there are probably as many Kadhi recipes as there are families in India.

In  North India, kadhi is often made with pakodas(fried dumplings) or  different kinds of vegetables, like french beans are used.

In Maharashtra, there are different kinds of kadhi made, some without besan. In the south, lots of different vegetables are added and it is called Majige huli ( sour buttermilk).

Whichever style kadhi is made in, it is best enjoyed hot and always with rice and khichdi.

Although my mum made many many kinds of kadhi, the recipe that I have used here is from my sister’s kitchen. It has perked up many of my gloomy rainy London days.


  • Yoghurt- 1 cup Sour yoghurt is best for this recipe
  • Besan- 3 tbsp
  • Water- 3-4 cups
  • Turmeric powder- 1/4 tsp
  • For the seasoning:
  • Methi seeds( Fenugreek seeds)- 1/4 tsp
  • Jeera ( Cumin seeds)- 1 tsp
  • Curry Leaves- 7-8
  • Garlic cloves smashed- 3 (optional)
  • Cloves- 3-4
  • Ginger grated - 1 tsp
  • Green chillies- 1-2
  • Salt to taste


With a whisk, beat the yoghurt in a large bowl.

Add besan (chickpea flour) and whisk well. Do not let any lumps form.

Now add the turmeric, salt and water. Mix well.

Grate ginger, chop chillies and get the pices on a plate, handy to throw into the seasoning.

Heat the oil in pan. Add the spices, curry leaves and chillies.

Quickly add the yoghurt mixture. Keep stirring. Do not let lumps form. Keep stirring once in a while.

Let boil and simmer thereafter for 10 minutes. Do not forget to keep stirring, otherwise it will catch at the bottom of the pan.

Best eaten steaming hot.


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