If I had to guess, I’d say most of you have never had an Indian Kadhi–unless of course you or someone you know are Indian and it was made at home for you.
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 Kadhi. 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 it 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 Instant Pot Kadhi 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.
The Recipe Steps for this Instant Pot Gluten-Free Indian Kadhi Tangy Yogurt Soup are
- Blend the yogurt water and besan together
- Season the oil with the aromatics
- Cook on SOUP setting for 5 minutes, 10 mins NPR
- Instant Pot Gluten-Free Indian Kadhi Tangy Yogurt SoupPrep Time10 minsCook Time10 minsTotal Time20 minsCourse: Sides, SoupCuisine: IndianDietary Consideration: Dairy-Free, Gluten-Free, Vegan, VegetarianCooking Style: Instant Pot/Pressure CookerEase of Cooking: Pour and Cook, Under 30 MinsServings: 4Calories: 188 kcalIngredientsBlend TogetherFor the Tadka, or flavoring of the gheeInstructions
Blend together the yogurt, besan, water, cayenne, sugar and salt. Don't let it get too frothy, just mix until everything is mixed.
Turn your Instant Pot onto Sauté on high. When the display reads HOT, add your ghee or oil. When the ghee is hot and shimmering, add the cumin and mustard seeds and let them sputter for 10-20 seconds.
Add the serrano pepper and ginger as well as the turmeric.
Pour in the blended yogurt mixture and seal the Instant Pot.
Cook on SOUP setting for 6 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
We're using the SOUP setting so as to not allow the yogurt to come to a vigorous boil which could cause it to separate.Nutrition FactsInstant Pot Gluten-Free Indian Kadhi Tangy Yogurt SoupAmount Per ServingCalories 188 Calories from Fat 63% Daily Value*Total Fat 7g 11%Saturated Fat 3g 15%Cholesterol 17mg 6%Sodium 634mg 26%Potassium 578mg 17%Total Carbohydrates 26g 9%Dietary Fiber 2g 8%Sugars 6gProtein 5g 10%Vitamin A 2.5%Vitamin C 7%Calcium 10.1%Iron 8.6%* Percent Daily Values are based on a 2000 calorie diet.