How To Make Gujarati Kadhi (Hot Yogurt Soup)
How To Make Gujarati Kadhi (Hot Yogurt Soup)
Like Chicken Soup, Kadhi makes a wonderful hot soup when it’s cold outside or if you are under the weather. This particular recipe is native to the state of Gujarat, India. Mix it with Mung Daal Khichadi and you have an easy and satisfying meal. For a detailed recipe, click: http://www.showmethecurry.com/2007/04/14/gujarati-kadhi/
Step 1: You will need
- 1 cup Yogurt
- 3 cups (750ml) Water
- 4 Besan or Chickpea Flour
- To taste Salt
- 1/8 tsp Turmeric Powder
- 1/2 tsp Ginger, Finely grated
- To taste Green Chilies, Finely chopped
- 2 tsp Oil
- 1 Clarified Butter or Ghee
- 1 whole Red Chili
- 4 whole Cloves
- 1 small Cinnamon
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- few Fenugreek Seeds
- 5 sprigs Cilantro, Chopped
- 1 sprig Curry Leaves
Welcome to Show Me the Curry.com. I’m Hetal. I’m Anuja. Today we’re going to be making Gujarati Kadhi.
Here’s what you’re going to need: One cup yogurt, three cups water, four tablespoons of besan or chickpea flour, salt (to taste), 1/8 teaspoon turmeric powder, 1/2 teaspoon ginger – finely grated, green chilies – finely chopped (to taste), two teaspoons oil, one teaspoon clarified butter or ghee, one whole red chili, four whole cloves, one small piece of cinnamon, a pinch of asafetida, 1/2 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, a few fenugreek seeds, five sprigs chopped cilantro, one sprig of curry leaves.
All right, we’re going to start Kari by mixing all of our ingredients. This is called Kari not curry. A lot of people get these confused. It’s not the same as a C-U-R-R-Y curry. It’s also originally called Kari because it’s cooked on the stove for a little while. That’s the virtual meaning of the word Kari.
We have our yogurt in there and we’re going to add our chickpea flour, also known as besan. We have our turmeric powder. Salt. Now, we’re going to add water to this bowl and we’re going to blend it nicely. You can use a hand-held blender or if you have an electric blender like this, it works great. We’re going to start off with little water first, because we don’t want it to jump out at us.
You have to make sure there are no lumps in there. It’s very important. Otherwise, it’s not going to cook very well. It’s ready.
This is known as Gujarati Kari. It is from the state of Gujarat in India. Of course, there’s many, many different kinds of curries. It’s a little thinner than Punjabi curry. Which is from, of course, the state of Punjab. There’s also a lot of other kinds of curries. Sindy curry and a lot of others. Every part, different regions in India, have different types of cuisines. Similar dish, but made a little differently.
Now our yogurt and water is mixed together properly. So, I’m going to add our ginger and green chilies. Green chilies are optional. I like to chop them finely and put in there because I like things a little bit spicy. If you don’t want it too spicy, you can take the whole green chili and slit it and put it in there and then afterwards you can remove it. So the flavors there without the spice.
We are ready to put our mixture onto the stove and cook it. This again is yogurt. It’s very important that you stir the yogurt constantly when you’re cooking it. Otherwise, it will separate. Cook it on medium heat. It has to be, I know this may seem like a tedious step, but it has to be a continuous stir. You’re trying to get the temperature of the yogurt and water mixture to gradually increase. If it increases all at once, it will separate.
So here I am, still stirring this. You have to do it until your mixture comes to a boil. Finally, our Kari has come to a boil. It really hasn’t been that long. It took about seven, seven or eight minutes for it.
Now on the stove, we’re going to put our seasoning in. Get our pan ready for that. [different pan]. We will add our oil. This is clarified butter, also called ghee. One of the ways to check and make sure the oil is ready. I’m going to put in one piece of cumin in and it’s actually dancing around. It’s ready. Cumin seeds, mustard seeds. Anuja:We’re going to wait for these to pop and sizzle. I hear it and you can smell it also. We’re ready to go.
These are fenugreek seeds. Now we add our whole spices. We have our whole cloves, cinnamon, and our whole, dried red chili. Finally, we have our asafetida powder. Then we’re going to switch off our stove. We’re going to put in our cilantro leaves and our curry leaves. Then give it a quick stir. You know all the spices coming together, the color combination, oh my goodness, excellent. We’re going to give it a mix. Also, you want to turn the stove on one more time. Let it come to a boil. That way it incorpora