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 it, there are no other camps. I'm real, like me and my friends are going to camp at NASA. I asked myself why I can't go to Space Camp and my parents told me: Here is goat milk at camp, you asked to go to camp so today we are going to do car D and car D is basically this like a spicy

soup

and warm. the best cream of any

soup

you have ever tried, but without vegetable products and made of chickpea flour, spices, yogurt, turmeric and what always bothers beans, those people spell it ka DHI, which is why many people think it is I eat curry and think. oh, like an Indian curry, this is not the D cart, so the base of the D cart is chickpea flour yogurt with turmeric and water and this part is very important because everything has to be very smooth and homogeneous, so Otherwise it will not cook well. it gets lumpy and tastes a little yucky when you cook it, so we'll start by putting in our yogurt and you want to try to find the most sour yogurt you can get, interestingly, the European style yogurt at Trader Joe's.

Okay, but what works best is having an old yogurt, like a two-week-old jar of yogurt, that will work great. You really want that distinctive, bitter, sour flavor. I just discovered that Indian yogurt brands in particular just taste a lot more sour and that's what I grew up with. I love that flavor, we have our chickpea flour. I feel like chickpea flour has become 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 it all the time and then we'll put water here and we'll beat it again.

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

makes

it easier, but you can do this in anything you like. Now we'll add that our turmeric has a really beautiful bright yellow color and the turmeric is what gives it that mixture until you don't see any lumps. Are you the enemy of curry? You want this to be very smooth, very smooth, very

creamy

, okay, so this is what you're looking at, look, no, there are no bumps or lumps, nice and smooth, great, this is the soup that's really going to bubble , so if you're choosing between something a little bit smaller and something a little bit bigger, go with something a little bit bigger because you don't want things to overflow, so we're going to keep it up and then we're going to put our e.

You can use oil if you want, like any neutral oil, but he is really the best, so while this is melting, I have cloves, black mustard seeds, I love these two bay leaves, fenugreek, it has a really aroma like a earthy forest with which it works very well. Sweet dishes like pumpkin are very essential in Indian cooking and then black peppercorns, so the reason we start with whole spices is because it's great to give the kind of bite to a whole peppercorn that becomes a little soft but it preserves a little. of crunch, like even the cumin seeds, you get a kind of smokiness in the middle of the soup, so we'll let these Sydenham toast toasts bring out the aroma, it gives them a little bit of crunch, the best indicator that When we're done, the mustard seeds are starting to pop so it'll probably look like in a minute or two and then it's ready they're popping so we're going to add the quick mix and we're going to add and add salt and now we have to keep stirring until it boils because if you don't continue stirring it will curdle this is the kind of stressful part of making the party don't stop stirring like it will curl it's the difference between kind of a chalky tasting soup and a really rich

creamy

tasting soup so we'll turn the heat up to high and we will continue stirring.

This is a good point to try it just to make sure the salt levels are what you want and also that it's spicy enough and if it's not spicy enough my trick is just a few drops of lime juice and see how it comes out I think It needs a little more acidity so I'm going to add a few drops of lime juice I just think the yogurt wasn't aged and who wasn't old enough? I add a little bit of lemon juice just to give it a little more flavor, but I continue stirring and then I add a little more salt and the other thing that I love.

This dirty thing is that it doesn't require fresh produce, it's one of those perfect winter soups, like when you go to the farmers market and there's literally nothing that looks good, you can come home and make curry and rice and it's kind of perfect. and independent. food that my mom puts money or

makes

, which are these little fritters made of chickpea flour in her cardi, but I don't like pakoras in my cardi and every time I mention this to someone else from her Pradesh or from your urine , they say This is blasphemy, but I don't like things floating in my soup.

I don't know, it's just a personal preference, but if you like pakoras in your cardi, you can buy them frozen at the Indian store and drop them completely. Okay, okay, now that it's boiling, what I'm going to do, this is another mom trick. I'm going to keep this spoon here, a long-handled spoon to break the surface tension and keep it from overflowing and leave it. cook for about 10 minutes so you can see it thickening, it's thick enough to coat a spoon, it's almost there, we'll give it a minute or two, give it a little bit of flavor, it's really good. really good hmm, I'm going to turn that off and now we're loops, that's what friends are for, we'll do the part when we put the part on everything, haven't you seen enough videos to know?

So put our key. As soon as all of this melts, we'll add our cumin seeds. You'll notice that we're adding cumin seeds to I guess there's a soup itself and we're going to put it in chunks because in this they have a kind of earthy flavor and in this they have a disease, it's like a buttery smoky flavor and I think one of The most amazing things about Indian cuisine is how to layer the complexity of the spices into this dish, it's really like a study of the nuances and the complexity, it's just that I'm really excited to eat it right, so let's put our cumin seeds in here , everyone knows the trill, we will wait for them to dance a little and the oil once they can. smell that smoky flavor, they start to brown a little bit, okay, they're done, they're nice and golden, so you take it off the heat.

Now we are going to add our asafoetida. It has this beautiful onion and garlic flavor. that we know and love, we're going to make our dried chiles and then our red chili cayenne powder works great. I use Kashmiri chili powder because it has a nice smoky flavor and that's what our chalk looks like, really good. Well, now I'm ready. to put it in the bowl we're going to sprinkle our chalk on top, okay, and then the last touch, here we go, amazing, it's really always my favorite part, so to prepare a bite, you're going to whip up white rice.

I'm going to put a little bit of 30 on top and it's perfect, so everyone has a preferred ratio of Guardi to rice. I like a good amount of rice. I'm not going to lie and give it a little stir to get everything. I incorporated the chiles, just observe the color and aroma of our fur. I wouldn't eat them, but some people do, it's a personal preference. I just don't like it, it could blow your mind. I'm going to eat it hmm, oh my god, this is like the world's coziest, most comforting soup with just the rice.

It's like this is what I want on a sick day on a cold day. It's like spicy. You have the crunch of the spices. It is rich in the trunk. It's a little spicy but not too spicy. who put yogurt on the Sioux Indians, that's who mmm also whole peppercorns, as underrated as crushing a whole peppercorn. I find it extremely satisfying, it's like every bite is a little different, sometimes it feels like the smoky crunch of a cumin seed, sometimes you get that kind of more bitter, earthy crunch from the fenugreek this is so good I wish my mom was here, okay, our kardi is boiling, it's like five minutes, I can read it and in the debate and the debate, do you want meat garni, my favorite complete soup?

Over time it acquired a texture similar to those cream buns, it was much more satisfying until creamy involved the original form of Isha comes from our song where my mom tells me that it is popular, its lack of solidity, our approach is the only reason why which all unique professional yogurts can be flour and spices are not. leave just a little simplicity for you korea is deeply comforting incredibly kentucky favorite like a cozy place triple jump a bowl of bright wild white rice if my mom's recipe i'm like the liquid my own version made in certain restaurants dicks very rich in public taneous spice charts and then Waring loves the strong pepper and kala flavor just when you don't like popcorn, he feels some scratches on his cup and the quantity is half.