Indian Yoghurt Soup Kadhi Recipes

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GUJARATI KADHI



Gujarati Kadhi image

I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 25m

Yield 4

Number Of Ingredients 16

4 cups water
2 cups plain yogurt
2 tablespoons chickpea flour (besan)
4 green chile peppers, halved lengthwise
1 tablespoon minced fresh ginger root
1 tablespoon white sugar, or to taste
½ teaspoon ground turmeric
salt to taste
1 tablespoon vegetable oil
1 tablespoon ghee
2 dried red chile peppers, broken into pieces
1 sprig fresh curry leaves
½ teaspoon cumin seeds
½ teaspoon mustard seed
1 pinch asafoetida powder
¼ cup chopped cilantro leaves

Steps:

  • Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
  • Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 100.2 mg, Sugar 14.1 g

INDIAN YOGHURT SOUP - KADHI



Indian Yoghurt Soup - Kadhi image

Originally from the Indian state of Gujerat, a quick and easy way to use leftover yoghurt. High in vegetarian protein too!

Provided by Sudika

Categories     Asian

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 14

500 ml plain bulgarian yoghurt (thinned with 1 cup of water)
1/4 cup chickpea flour, sifted (besan)
1 tablespoon ghee
2 dried red chilies (whole)
2 teaspoons turmeric powder
1 tablespoon gingerroot, grated
1/2 teaspoon asafoetida powder (hing)
1/4 cup peanuts (roasted, skinned and ground)
1 teaspoon cumin seed, roasted (jeera)
1 cinnamon stick (daalchini)
1 teaspoon mustard seeds (sarso)
2 sprigs curry leaves
1 teaspoon salt
chopped cilantro (to garnish, coriander or dhania)

Steps:

  • Stir chickpea flour and turmeric into yoghurt. Set aside.
  • Heat ghee. Add chillies, ginger, cinnamon, cumin, curry leaf, peanuts and mustard. Stir briefly.
  • Add asafetida, stirrring briefly again.
  • Lower heat and add yoghurt mixture and salt.
  • Cook partially covered on a medium heat for 15 - 20 minutes till soup has thickened.
  • Garnish with chopped cilantro and serve with basmati rice.

Nutrition Facts : Calories 199.8, Fat 12.8, SaturatedFat 5.4, Cholesterol 24.8, Sodium 649, Carbohydrate 14.2, Fiber 2.2, Sugar 8.2, Protein 8.9

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