Priya Makes Creamy Indian Soup (Kadhi) | From the Test Kitchen | Bon Appétit

the idea of ​​summer camp wasn't something my parents really understood so the only camps i went to were like goat milking camp and then debate camp that's right no other camp i'm real as if my friends went to camp at NASA and I was like why can't I go to space camp and my parents said here's goat milk at camp you asked to go to camp so we're doing car D today and the auto D is basically this like a warm and cozy spicy

soup

. the best like the cream of any

soup

you've ever tried but no products and made from chickpea flour spices yogurt turmeric and what ever pisses off beans people spell it ka DHI and a lot of people think it's like curry and they think oh , like an Indian curry, this is not that this is car D, so the base of car D is chickpea flour yogurt with turmeric and water, and this part is very important because everything has to be really smooth and homogeneous , otherwise it will not cook well, it will. it gets lumpy and tastes a little yucky when you're cooking it so we're going to start by putting our yogurt in and you want to try and find the most sour yogurt you can get, strangely the European style yogurt at Trader Joe's works great, but what works best is just like having yoghurt that is old like a two week old tub of yoghurt will work great you really want that characteristically sour taste like I just found out that Indian brands of yoghurt in particular taste much more sour and that's what I grew up with I love that flavor that we have in our chickpea flour I feel like chickpea flour became a wellness trend recently and people are like oh my gosh have you heard of chickpea flour and every

indian

ever said yes we use ? all the time and then we're going to put water in here and we're going to beat it again.

I like to do this all in a measuring cup because when we have to pour it and it

makes

it easier but you can do this in whatever floats your boat now we're going to add our turmeric it's a really beautiful bright yellow color and the turmeric is what that gives you that mixture until you don't see any lumps like lumps are the enemy in curry you want it to be very smooth very smooth very

creamy

ok so this this is some of what you're looking at look like no no lumps no lumps nice and smooth great this is the soup that's going to really bubble so if you're choosing between something a little smaller and something a little bigger go with something a little bigger because you don't want things to spill over so let's stick with it and then we're going to put our e in you can use oil if you want like any neutral oil but he's really the best ok so While this melts I have clove black mustard seed I love these two h bay leaves, fenugreek, it has a woody, earthy aroma, it works very well with sweet dishes like pumpkin, it is very essential in Indian cooking and then black peppercorns, so we are street art with whole spices is because it's amazing to get the kind of bite like a whole peppercorn that has gone a bit soft but retains a bit of crunch like even cumin seeds.

You get this kind of a smoky punch in the middle of the soup so we're going to let these Sydenham toasties bring out the aroma gives them a little crunch the best indicator that they're done is when the mustard seeds start to pop, so it'll probably show up in a minute or two and then this will be good to go on these are popping so we're going to add the quick mix and we're going to add and we're going to add salt and now we've got to keep stirring until it boils because if not you keep stirring it will curdle this is the stressful part of throwing a party don't stop stirring like it curls it's the difference between sort of a chalky tasting soup and a really rich

creamy

tasting soup so let's turn up the heat over and over keep stirring this is a good point to

test

it just to make sure the salt levels are what you want and also that it is spicy enough and if it is not enough p icante, my trick is just a few drops of lemon juice, let's see how it goes, I think it needs a little more acidity, so I'm going to put a few drops of lemon juice, I just think that the yogurt was not old and who didn't he was old enough.

I'm going to add a little bit of lemon juice just to give it a little more flavor, but I keep stirring and then add a little more salt. The other thing I love about this messy is that it doesn't require fresh produce. It's one of those perfect winter soups, like when you go to the farmer's market and there's literally no one else looking. well you can come home and make curry and rice and it's kind of a perfect standalone meal my mum puts money or

makes

which is these little fritters made of gram flour in her cardi but i don't like pakoras in my cardi and anytime i bring this up to someone else from your Pradesh or you bt they are like that its blasphemy but i dont like things floating in my soup i just dont know its just a personal preference but if you like pakoras in your cardi, you can buy them frozen at the

indian

store. and put them totally right okay so now that it's boiling what I'm going to do is another mommy trick I'm going to keep this spoon here a long handled spoon to break the surface tension and keep it from boiling over and leave it cook for about 10 minutes so you can see it thicken up, it's thick enough to coat a spoon, that's almost it, we'll give it a minute or two, give it a little flavor. that's really good that's really good hmm i'm going to turn that off and now we're in a loop that's what the folks are for let's do the chunk when we put chunk on everything haven't you seen enough of these videos to know so put our key in as soon as all this melts we're going to add our cumin seeds and you'll notice we're adding cumin seeds to I guess there's a soup itself and we're going to put it in the chunk because in this they taste earthy and in this they have a disease it's like of smoked butter flavor and I think one of the most amazing things about Indian cooking is that it's like layering the complexity of the spices.

This dish really is like a study in nuance and complexity. alright so we're going to put our cumin seeds in here y'all know the trill we're going to wait for them to dance a little bit and the oil once you can smell that smoky flavor they start to brown a little bit. to take out they're nice and brown so you take it off the flame now we're going to add our asafoetida it's got that beautiful garlic and onion flavor we know and love we're going to make our dried chiles and then our cayenne pepper powder red chile works very well.

I use Kashmiri chili powder because it has a nice smoky flavor and that's what our chalk looks like very nice whoo ok now I'm ready to put it in the bowl we're going to drizzle our chalk over the top ok and then the last touch okay here we go kinda amazing really Always my favorite part and to build a bite you're going to assemble white rice you're going to put a little 30 on top and it's perfect for everyone to have a preferred ratio of Guardi to rice. I like a good amount of rice. I'm not going to lie and I'm going to give this a little stir, incorporate all the chiles, just keep in mind the color and scent of our fur.

I wouldn't eat them, but some people do eat them, it's a personal preference. I might blow your head off I'm going to eat it hmm oh my god this is like the most cozy and comforting soup in the world just with the rice it's just like this is what I want on a sick day on a cold day it's like spicy you got the crunch of the spices it's rich off the log it's a little spicy but not too spicy c and who put yogurt in the sioux indians that's who mmm also whole peppercorns as underrated as crunching a whole peppercorn seems extremely satisfying to me it's like every bite is a little different sometimes you feel like the smoky crunch of cumin seeds sometimes you get that kind of more earthy sour crunch from fenugreek this is so good i wish my mom was here ok our kardi is boiling got Like five minutes I can read the thing and in the debate and the debate talk do you want garni carne my favorite soup filled -Time arrived with a texture similar to those cream balls.

It was much more satisfying until creamy. The original form of Isha comes from our song, where my mother tells me that it is popular. t leave just a little simplicity to you Korea is insanely deeply comforting Kentucky's favorite as a cozy spot triple hop hop a bowl of wild bright white rice if my mom's recipe I'm like the liquidy my own version made at certain restaurants dicks well rich in taneous public spice boards and then little warings absolutely love the strong taste of pepper and kala in the just when you don't like popcorn you feel few nicks in your cup and the amount in half that's