A more acidic yogurt makes a better kadhi, you don't need to use the freshest yogurt to make kadhi. Often, in India, rests of morning yogurt are stored together until there is enough to make this drink.


2 c yogurt (plain)
2 T flour (chickpea flour)
1 T ghee
2 lf curry leaf (whole leaves)
1 t cumin (whole seeds)
2 t ginger (pureed)
1 T coriander (fresh leaves finely chopped)
  water (to thin, if necessary)
  salt (to taste)
1 pn turmeric (ground)


  1. Sift the flour through a sieve and whisk with yogurt and water to make a thin mixture.
  2. Heat 1 Tbs ghee in a pan and toast the cumin seeds, add the curry leaves and pour into the yogurt mixture.
  3. Season with salt and turmeric and simmer until thickened and cooked through.
  4. Garnish with the fresh coriander.
Total time
20 minutes
Cooking time
Preparation time
4 servings


Add a little ground chili to the seasoning if you like it spicy. Seasoning may also include other Indian spices, such as asafoetida.

You may find chickpea flour under the name of baisen, basen, or gram flour.

Kadhi is a traditional North Indian recipe. A soup made with yogurt and thickened with chickpea flour. Is this an Indian spiced soup or a drink? It can be both. You can make it light as a drink, or thick as a soup. Add pakoras, the Indian version of dumplings, to the soup.

Light enough for children, it pairs beautifully with a rice dish such as kitchuri.

very easy, simmer
drinks, soups
Indian food recipes
Food in Asia