Spicy Buttermilk Soup (called Majjiga Pulusu in Telugu language) is my favorite yogurt based South Indian soup. It is similar to a Punjabi dish called Kadhi. Kadhi Pakoda is a popular dish that has pakoda (spicy fried dumplings) dipped in the soup. While both dishes are made with buttermilk and chickpea flour, they use different spices. Buttermilk is also enjoyed by itself as a probiotic drink. I love the mildly spiced version called ‘chaas’, especially on hot summer days.
Lassi, Chaas
Indeed, lassi is one drink everyone has heard of! I’ve never been to an Indian restaurant in the US and not ordered mango lassi! It is such a refreshing and filling drink, made with buttermilk, sugar and mango. Simply divine! The consistency of buttermilk is much thicker in lassi and that’s what makes you feel full. I remember traveling to Punjab years ago and having ‘sweet’ lassi there. It was so sweet it made me dizzy! I just had one glass and did not have room left for anything else! Punjabi cuisine is delicious but a bit much on the heavier side for me. I much rather prefer the savory version called Chaas or Masale Majjige.
Yogurt in Indian Cuisine
Clearly, yogurt is used extensively in Indian cuisine. It is used in marinades, in raita (yogurt-based salad) and in drinks and soups. I love Curd rice, a popular dish that is made with yogurt and rice. Tomato, cucumber, cilantro and seasoning complete the dish. Also, pomegranate seeds are added sometimes, for their tangy, crunchy flavor! My mom would always pack this delicious dish for my train journeys in India.
Kadhi-Spicy Buttermilk Soup
Undoubtedly, it is the blend of interesting ingredients that makes this recipe unique! First and foremost, I savor the tangy flavor of buttermilk mixed with blended/roasted chickpeas. Secondly, I enjoy the creamy, nutty flavor that coconut brings in. Finally, I love the unique South Indian flavor that seasoning ingredients add. In short, it is a dish that is nutritious, delicious and satisfying. Do try it!
As a rule, buttermilk is made using live, active cultures of healthy bacteria. It contains probiotics that help improve gut health. Bottle gourd is a good source of Vitamin C, Zinc, Potassium, among others. Chickpeas are a good source of protein.
Check out our other delicious yogurt-based recipes:
And here are some of our yummy vegetarian soup recipes:
- Uma’s Veggie-Medley Soup
- Roasted Butternut Squash & Black-Eyed Peas Soup
- Vegan Creamy Mushroom Soup
- Creamy (sans Cream!) Broccoli-Asparagus Soup
- Thai Curry Vegetable Soup
- Raw Red Bell Pepper Soup
- Chilled Cucumber Dill Soup
- Tomato Soup with Seasoning
- Yellow Mung Detox Soup
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Kadhi-Spicy Buttermilk Soup
Ingredients
- 1 Cup Yogurt - Whole milk
- 2 Tbsp Roasted Chickpeas - Daliya
- 1/2 Cup Bottle Gourd - Peeled, cut, seeds removed
- 1/4 Cup Okra - Cut into small pieces
- 1 Tbsp Ginger - Fresh
- 1/2 Cup Grated Coconut - Fresh
- 1/4 Tsp Turmeric Powder
- 1 Pepper Green Chili Pepper - Medium length
- 1 Pepper Dry Red Chili - Small
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1/4 Cup Cilantro - Fresh, fine cut
- 1/2 Tsp Sea Salt - Or to taste
- 1 Tbsp Rice Bran Oil - Organic, cold pressed
Instructions
- Add yogurt to a blender/mixer along with 2 cups of water and blend to a fine buttermilk puree. Transfer to a bowl.
- Blend ginger, coconut, green chili pepper and roasted chickpeas to a fine paste, using a little bit of the buttermilk that you just made. Add salt and the rest of the buttermilk and blend one more time so they mix well.
- Set Instant Pot (IP) to 'saute' mode and add oil (you can also do this in a pan on a stove top). Once the oil is hot, add seasoning ingredients (cumin and mustard seeds, dry red chili pepper). Allow the mustard seeds to crackle and then add the vegetables (opo squash, okra), turmeric. Cover and cook for 3-4 minutes.
- Add blended buttermilk with spices to the pan and cook for 3-4 minutes. Turn off the IP as soon as you see bubbles pop up.
- Transfer to a bowl, garnish with cilantro and serve hot.
This is my favorite summer time dish hulli. I made it this week with just pumpkin. But, will try it next week with okra and the roasted Dalia which would save me time from pre soaking the regular channa
Thanks so much for your comment Lyn. Yes, this is a great summer dish. The idea is to throw in different vegetables to enhance the flavor and nutrition. Let us know how it turns out with dalia and okra.