Gujarati Kadhi
Ingredients
- water (4 cups)
- plain yogurt (2 cups)
- chickpea flour (2 tablespoons)
- green chile peppers (4 )
- minced fresh ginger root (1 tablespoon)
- white sugar (1 tablespoon)
- ground turmeric (0.5 teaspoon)
- salt (0 )
- vegetable oil (1 tablespoon)
- ghee (1 tablespoon)
- dried red chile peppers (2 )
- fresh curry leaves (1 sprig)
- cumin seeds (0.5 teaspoon)
- mustard seed (0.5 teaspoon)
- asafoetida powder (1 pinch)
- chopped cilantro leaves (0.25 cup)
Instructions
- Mix together water, yogurt, and chickpea flour in a large saucepan until smooth; add green chile peppers, ginger, sugar, turmeric, and salt. Bring to a boil, then immediately reduce heat to low and simmer for 5 to 10 minutes.
- Make tadka: Heat together oil and ghee in a small skillet over medium heat. Fry dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in hot oil-ghee mixture until seeds splutter.
- Stir tadka into yogurt mixture in the saucepan. Mix in cilantro and serve hot.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 185
- fat: 9 g
- sats: 4 g
- carbs: 19 g
- fibre: 1 g
- protein: 8 g
- salt: 0 g