Main CourseSoup

Gujarati Kadhi

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

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 40 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 154 kcal

KasvisruokaGluteeniton

Allergeenitiedot: saattaa sisältää seuraavia: maito ja sinappi. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

2 kuppiplain yogurt, full-fat or low-fat
3 rklgram flour
2 kuppiwater
10 gfresh ginger, grated
1 kplgreen chili, minced
0,5 tlturmeric powder
1 tlsalt
1 rklsugar

for tempering

1 rklghee
0,5 tlmustard seed
0,5 tlcumin seed
0,25 tlfenugreek seed
2 kplclove
1 gcinnamon stick
8 kplcurry leaf
0,25 tlasafoetida

garnish

2 rklfresh coriander, chopped(valinnainen)

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

71%Pisteet

Kalorit: 154,4kcal
Proteiini: 6,2g
Hiilihydraatit: 14,3g
Rasva: 8,4g
Kuitu: 1,4g
Sokeri: 9,7g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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