Gujarati Caddi, Spicy Yogurt Soup

Without kadhi, a soup made from chickpea flour and yogurt, it is impossible to imagine both the everyday and the festive life of the population of the northwest of India. In the western state of Gujarat, caddi is not as thick as in the north, but terribly tasty and aromatic. This is one of the best vegetarian meals we know of. Cuddy is usually served with rice and tortillas.

Ingredients

• 1 cup thick natural yogurt
• 4 tbsp. l. chickpea flour (besan)
• 2 cm fresh ginger root
• 1 small green hot chili
• 1 cinnamon stick
• 4 carnation buds
• 1/2 tsp cumin seeds
• 1/2 tsp mustard
• pinch of sugar
• pinch of turmeric
• a pinch of shambhala seeds
• 2 tsp vegetable oil
• 1 tsp ghee
• a few curry leaves
• a handful of cilantro leaves
• salt

Directions

1. Peel and chop the ginger and chili as small as possible. Pour the yogurt into a bowl, add the chickpea flour, sugar, turmeric and salt and, gradually pouring in 3 cups of water, whisk until smooth. Add ginger and chili.
2. Pour the mixture into a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring continuously (otherwise the caddy will curdle!), 7-10 minutes, then remove from heat.
3. Heat the ghee and vegetable oil in a frying pan (the fire should be low), add the seeds of cumin, then mustard, then shambhala. When the seeds start jumping and bursting, add the cloves and the cinnamon that has been broken into pieces. Cook for 20 sec., Add curry leaves and cilantro. Stir and immediately transfer the contents of the skillet to the soup pot. Bring to a boil, stirring occasionally, serve hot with the roti, or you can make cakes with cumin.