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Lets cozy up!

Kadhi

There is something about fall that catches your breath and lets it out in a deep, fulfilling sigh.

The breathtakingly vivid colours that nature breaks into in a flamboyant display as if to say

Look who is pretty now!

:)

It is really hard for me to walk by without a permanent expression of awe etched on my face as I fumble around with my multiple cameras and attempt to capture the beauty but fail to do it justice everytime.

It is almost as if Lady Nature decided to jest with me and flounce away, laughing in mischief, just as I feel her in my grasp, leaving me in wonder.

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This happens everyday. I run behind her but she manages to slip, pausing just enough to halt me with her beauty. But, I don't mind. She is my muse and I will submit to her will. Again. Forever.

Enervated and my heart filled with mirth despite my chilled fingers (from holding that camera), I typically come back and sit back lost in the memory of the walk(s) and seeking something warm.

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This morning, I went for a run in Prospect Park. I found another source of joy! Dogs unleashed and bounding carefree in the great lawns. It was a sight previously unseen for me; puppy prancing in full display. My heart swelled. I was refreshed. I felt light, happy, expansive.

Inspired.

The weather, the colors, the playfulness. I wanted to make something for lunch that was all this. On my way back, I knew.

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Yogurt soup with loads of garlic, turmeric and dumplings -

Kadhi

. oh yes! It gave me joy, pure and unadultered. This soup/curry is a very common across India and recipe varies with region. Some make it a touch sweet, some spicy and some mild. Yet, they all give a feeling of satisfaction that is unparalleled. Besides, it is super easy to make. My recipe here is combination of the South Indian version I grew up with (which is thicker) and the Gujarati version that I prefer for consistency (sans the sweet).

Kadhi - Yogurt Dumpling Soup

{The distinct flavor of this soup comes from chickpea flour. If you want the original flavor, do not substitute.

Ghee gives the best flavor to this dish as with any Indian dish. But, you can definitely use peanut oil, if you prefer.

I like my soup on the runnier side. You can adjust the amount of water to your preference.}

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For the soup:

1-1/2 cups whole fat Greek yoghurt

5-6 cups water (depending on the consistency you like)

2 T besan or chickpea flour or gram flour

2 heaping tsp ground turmeric powder

2 green chillies, chopped (or to heat tolerance)

2 cloves of garlic, minced

4-5 fresh curry leaves

1 tsp mustard seeds

2 tsp cumin seeds

2 T ghee

For the dumplings:

1/2 cup flour

1/2 small onion, diced fine

1 clove of garlic, minced

1/2 tsp turmeric

1/2 tsp baking soda

water to mix

ghee to fry

salt as needed

Make the dumplings:

Combine the flour, onion, garlic, turmeric and salt with enough water to make a sticky dough. Heat ghee/oil in a fryer or a deep pan and drop dumplings of dough. Fry till browned evenly. Remove and drain excess oil on a kitchen towel. Reserve till soup is ready.

Make the soup:

In the pot you are going cook the soup, whisk together the flour and yogurt until there are no lumps. This is important. You don't want odd lumps in your soup. Add the water one cup at a time and incorporate into the mixture. Add the garlic, turmeric, chopped chilies and a pinch of ghee.

Bring to a rolling boil on high heat. Lower the heat and simmer for 10 or so minutes until the turmeric does not taste raw anymore.

While still at simmer, gently drop the dumplings into the soup. Continue to cook for a few more minutes allowing the dumplings to absorb flavor and become soft.

Meanwhile in a small sauce pan, heat the remaining ghee on low. Add the mustard and cumin seeds. When they start to pop, quickly add the curry leaves and garlic. Saute for a minute or two until the garlic starts browning. Remove from heat. This is the tadka.

Gently stir in the tadka mixture into the soup. Cook for 3-4 minutes and remove from heat. Let it sit for a few minutes and serve immediately.

The chickpea flour that will thicken the soup, just like a roux. As it cools, it will thicken more. Just reheat with more water and bring to a boil to get it back to the right consistency.

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