Main CourseSoup

Gujarati Kadhi

Name: Gujarati Kadhi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup plain yogurt full-fat or low-fat; 3 tbsp gram flour; 2 cup water; 10 g fresh ginger grated; 1 pcs green chili minced; 0.5 tsp turmeric powder; 1 tsp salt; 1 tbsp sugar; 1 tbsp ghee; 0.5 tsp mustard seed; 0.5 tsp cumin seed; 0.25 tsp fenugreek seed; 2 pcs clove; 1 g cinnamon stick; 8 pcs curry leaf; 0.25 tsp asafoetida; 2 tbsp fresh coriander chopped (optional)

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.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 154 kcal

VegetarianGluten-free

Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 cupplain yogurt, full-fat or low-fat
3 tbspgram flour
2 cupwater
10 gfresh ginger, grated
1 pcsgreen chili, minced
0.5 tspturmeric powder
1 tspsalt
1 tbspsugar

for tempering

1 tbspghee
0.5 tspmustard seed
0.5 tspcumin seed
0.25 tspfenugreek seed
2 pcsclove
1 gcinnamon stick
8 pcscurry leaf
0.25 tspasafoetida

garnish

2 tbspfresh coriander, chopped(optional)

Equipment

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

The method

Step by step

1
Whisk together the plain yogurt and gram flour in a large bowl until there are no lumps.
About 2 min
Cook’s note: 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.
About 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.
About 8 min
Cook’s note: 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.
About 15 min
Cook’s note: 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.
About 1 min
6
Add the mustard seed, cumin seed, fenugreek seed, clove, and cinnamon stick to the hot ghee. Let them splutter.
About 1 min
Cook’s note: 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.
Cook’s note: The tempering adds a significant layer of flavor to the kadhi.
9
Garnish with fresh coriander before serving.

Per serving

Nutrition

71%Score

Calories: 154.4kcal
Protein: 6.2g
Carbs: 14.3g
Fat: 8.4g
Fibre: 1.4g
Sugar: 9.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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