Main CourseSoup

Gujarati Kadhi

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

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.

En original oppskrift av Forkin

Total tid: 40 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 154 kcal

VegetariskGlutenfri

Allergeninformasjon: kan inneholde melk og sennep. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

2 koppplain yogurt, full-fat or low-fat
3 ssgram flour
2 koppwater
10 gfresh ginger, grated
1 stk.green chili, minced
0,5 tsturmeric powder
1 tssalt
1 sssugar

for tempering

1 ssghee
0,5 tsmustard seed
0,5 tscumin seed
0,25 tsfenugreek seed
2 stk.clove
1 gcinnamon stick
8 stk.curry leaf
0,25 tsasafoetida

garnish

2 ssfresh coriander, chopped(valgfritt)

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

71%Poengsum

Kalorier: 154,4kcal
Protein: 6,2g
Karbohydrater: 14,3g
Fett: 8,4g
Fiber: 1,4g
Sukker: 9,7g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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