Main CourseSoup

Gujarati Kadhi

Name: Gujarati Kadhi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 racions
Cuisine: indian
Ingredients: 2 tassa plain yogurt full-fat or low-fat; 3 cs gram flour; 2 tassa water; 10 g fresh ginger grated; 1 u green chili minced; 0,5 ct turmeric powder; 1 ct salt; 1 cs sugar; 1 cs ghee; 0,5 ct mustard seed; 0,5 ct cumin seed; 0,25 ct fenugreek seed; 2 u clove; 1 g cinnamon stick; 8 u curry leaf; 0,25 ct asafoetida; 2 cs fresh coriander chopped (opcional)

This is a light and tangy yogurt-based soup from Gujarat, India. It features a delicate balance of sweet, sour, and spicy flavors, often served with rice or khichdi. The kadhi is thickened with gram flour and tempered with aromatic spices.

Una recepta original de Forkin

Temps total: 40 min
Racions: 4
Dificultat: Mitjana
Per ració: 154 kcal

VegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir llet i mostassa. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

2 tassaplain yogurt, full-fat or low-fat
3 csgram flour
2 tassawater
10 gfresh ginger, grated
1 ugreen chili, minced
0,5 ctturmeric powder
1 ctsalt
1 cssugar

for tempering

1 csghee
0,5 ctmustard seed
0,5 ctcumin seed
0,25 ctfenugreek seed
2 uclove
1 gcinnamon stick
8 ucurry leaf
0,25 ctasafoetida

garnish

2 csfresh coriander, chopped(opcional)

Estris

small pan · large bowl · whisk · heavy-bottomed pot

Elaboració

Pas a pas

1
Whisk together the plain yogurt and gram flour in a large bowl until there are no lumps.
Uns 2 min
Nota de cuina: Ensure the mixture is completely smooth to prevent lumps in the kadhi.
2
Add the water, grated fresh ginger, minced green chili, turmeric powder, salt, and sugar to the yogurt mixture. Whisk well to combine.
Uns 2 min
3
Pour the mixture into a heavy-bottomed pot and place over medium heat. Bring to a boil, stirring continuously to prevent scorching at the bottom.
Uns 8 min
Nota de cuina: Constant stirring is crucial until the kadhi comes to a boil to prevent the yogurt from curdling.
4
Once boiling, reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the kadhi thickens slightly.
Uns 15 min
Nota de cuina: The kadhi should have a thin, pourable consistency, not too thick.
5
While the kadhi simmers, prepare the tempering. Heat the ghee in a small pan over medium heat.
Uns 1 min
6
Add the mustard seed, cumin seed, fenugreek seed, clove, and cinnamon stick to the hot ghee. Let them splutter.
Uns 1 min
Nota de cuina: Be careful not to burn the spices; they should be fragrant, not dark.
7
Add the curry leaf and asafoetida. Sauté for a few seconds until the curry leaves are crisp.
8
Pour the hot tempering mixture directly into the simmering kadhi. Stir well to incorporate.
Nota de cuina: The tempering adds a significant layer of flavor to the kadhi.
9
Garnish with fresh coriander before serving.

Per ració

Nutrició

71%Puntuació

Calories: 154,4kcal
Proteïnes: 6,2g
Hidrats de carboni: 14,3g
Greixos: 8,4g
Fibra: 1,4g
Sucre: 9,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Gujarati Kadhi in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat, stirring frequently. Add a splash of water if it has thickened too much.