Gujarati Kadhi
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Ingredients
- 300 g natural yoghurt
- 30 g gram flour
- 1 tbsp jaggery
- 10 g fresh ginger, grated
- 2 fresh green chillies
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 8 curry leaves
- 2 dried red chillies
- 1 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 150 kcal
- Protein
- 6.6 g
- Carbohydrate
- 15.5 g
- of which sugars
- 11.1 g
- Fat
- 6.7 g
- of which saturates
- 1.8 g
- Fibre
- 1.4 g
- Salt
- 0.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the natural yoghurt and gram flour together with 700ml water until completely smooth, with no lumps.
- 2
Stir in the grated ginger, chopped green chillies and jaggery, then bring to a gentle simmer, stirring constantly so it does not curdle.
- 3
Simmer for 12 minutes, stirring often, until lightly thickened.
- 4
Heat the vegetable oil in a small pan and fry the mustard seeds, cumin seeds, curry leaves and dried red chillies for 1 minute until fragrant, then pour over the kadhi.
- 5
Season to taste and scatter with the chopped coriander before serving hot in bowls.
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