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Kadhi

00:00 The idea of summer camp wasn't something

00:02 my parents really understood,

00:03 so the only camps I ever went to

00:05 were, like, goat-milking camp, and then debate camp.

00:07 That's it, no other camps.

00:10 I remember, like, my friends got to go to camp at NASA,

00:12 and I was like, why can't I go to space camp?

00:14 And my parents were like, here's goat-milking camp.

00:17 You asked to go to camp, right?

00:19 [soft funky music]

00:25 So we're making kadhi today,

00:27 and kadhi is basically this cozy, warm, tangy soup.

00:32 Think of, like, the best cream of whatever soup

00:35 you've ever had, but with no produce,

00:37 and made of chickpea flour, spices,

00:39 yogurt, turmeric, and the thing

00:41 that always bugs me is that it's spelled K-A-D-H-I,

00:45 and so a lot of people think that's, like, curry,

00:47 and they think, oh, like an Indian curry.

00:49 This is not that.

00:51 This is kadhi.

00:52 So the base of kadhi is turmeric, chickpea flour,

00:57 yogurt, and water, and this part is really important

01:00 because everything has to be really smooth and homogenous.

01:03 Otherwise, it's gonna not cook right,

01:05 it'll get clumpy, and kinda taste a little gross

01:08 when you're cooking it.

01:09 So we're gonna start by putting our yogurt.

01:13 You want to try and find the most sour yogurt you can get.

01:17 Weirdly, the European-style yogurt

01:19 at Trader Joe's works really well,

01:21 but what works the best is just, like,

01:23 having yogurt that's old.

01:24 Like, a two-week-old tub of yogurt

01:26 will work really well.

01:28 You really want that characteristically sour, acidic flavor.

01:32 I've just found that Indian brands of yogurt

01:34 in particular just have a much more acidic flavor,

01:38 and that's what I grew up with.

01:39 I love that flavor.

01:40 We've got our chickpea flour.

01:42 I feel like chickpea flour kind of turned

01:44 into a wellness trend recently,

01:46 and people are like, oh my god,

01:48 have you heard of chickpea flour?

01:49 And every Indian ever was like,

01:51 yes, we use it all the time.

01:54 And then we're gonna put water in here,

01:59 and we're gonna give it a whisk again.

02:01 I like doing this all in a measuring cup

02:03 'cause, when we have to pour it in,

02:05 it just makes it easier,

02:06 but you can do this in whatever floats your boat.

10:11 favorite like a cozy plate.

10:12 Have a bowl of white rice.

10:14 In my mom's recipe, unlike the liquid-y, mild version,

10:16 made the sort of rush onto sticks,

10:18 rich in spice forwards.

10:19 The pleasant tanginess, and small warning,

10:20 absolutely love the strong pepper and [mumbles] flavor,

10:22 and suggest, if you don't like peppercorns,

10:23 feel free to nix them or cut the amount in half.

10:26 [people clap]

10:27 Wow, Priya.

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