Main CourseSoup

Gujarati Kadhi

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

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.

Izvorni recept autora Forkin

Ukupno vrijeme: 40 min
Porcije: 4
Težina: Srednje
Po porciji: 154 kcal

VegetarijanskoBez glutena

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Priprema

Sastojci

2 šalicaplain yogurt, full-fat or low-fat
3 žlicagram flour
2 šalicawater
10 gfresh ginger, grated
1 komgreen chili, minced
0,5 žličicaturmeric powder
1 žličicasalt
1 žlicasugar

for tempering

1 žlicaghee
0,5 žličicamustard seed
0,5 žličicacumin seed
0,25 žličicafenugreek seed
2 komclove
1 gcinnamon stick
8 komcurry leaf
0,25 žličicaasafoetida

garnish

2 žlicafresh coriander, chopped(neobavezno)

Oprema

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

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

71%Ocjena

Kalorije: 154,4kcal
Bjelančevine: 6,2g
Ugljikohidrati: 14,3g
Masti: 8,4g
Vlakna: 1,4g
Šećeri: 9,7g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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