Main CourseSoup

Gujarati Kadhi

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

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.

Originálny recept od Forkin

Celkový čas: 40 min
Porcie: 4
Náročnosť: Stredná
Na porciu: 154 kcal

VegetariánskeBez lepku

Informácie o alergénoch: môže obsahovať mlieko a horčica. Ak máte alergiu, vždy skontrolujte obaly surovín.

Príprava

Suroviny

2 šálkaplain yogurt, full-fat or low-fat
3 lyžicagram flour
2 šálkawater
10 gfresh ginger, grated
1 ksgreen chili, minced
0,5 lyžičkaturmeric powder
1 lyžičkasalt
1 lyžicasugar

for tempering

1 lyžicaghee
0,5 lyžičkamustard seed
0,5 lyžičkacumin seed
0,25 lyžičkafenugreek seed
2 ksclove
1 gcinnamon stick
8 kscurry leaf
0,25 lyžičkaasafoetida

garnish

2 lyžicafresh coriander, chopped(voliteľné)

Vybavenie

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

Postup

Krok za krokom

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

Na porciu

Výživové údaje

71%Skóre

Kalórie: 154,4kcal
Bielkoviny: 6,2g
Sacharidy: 14,3g
Tuky: 8,4g
Vláknina: 1,4g
Cukry: 9,7g

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Správne uchovanie

Skladovanie

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

Ohrievanie

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