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 skodelica plain yogurt full-fat or low-fat; 3 žlica gram flour; 2 skodelica water; 10 g fresh ginger grated; 1 kos green chili minced; 0,5 žlička turmeric powder; 1 žlička salt; 1 žlica sugar; 1 žlica ghee; 0,5 žlička mustard seed; 0,5 žlička cumin seed; 0,25 žlička fenugreek seed; 2 kos clove; 1 g cinnamon stick; 8 kos curry leaf; 0,25 žlička asafoetida; 2 žlica fresh coriander chopped (neobvezno)

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.

Izvirni recept avtorja Forkin

Skupni čas: 40 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 154 kcal

VegetarijanskoBrez glutena

Informacije o alergenih: lahko vsebuje mleko in gorčica. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

2 skodelicaplain yogurt, full-fat or low-fat
3 žlicagram flour
2 skodelicawater
10 gfresh ginger, grated
1 kosgreen chili, minced
0,5 žličkaturmeric powder
1 žličkasalt
1 žlicasugar

for tempering

1 žlicaghee
0,5 žličkamustard seed
0,5 žličkacumin seed
0,25 žličkafenugreek seed
2 kosclove
1 gcinnamon stick
8 koscurry leaf
0,25 žličkaasafoetida

garnish

2 žlicafresh coriander, chopped(neobvezno)

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

71%Ocena

Kalorije: 154,4kcal
Beljakovine: 6,2g
Ogljikovi hidrati: 14,3g
Maščobe: 8,4g
Vlaknine: 1,4g
Sladkorji: 9,7g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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