Tuesday, December 3, 2013

Gujarati White Kadhi (yogurt soup)

1.      1 cup yogurt
2.      2 tablespoon gram flour
3.      2 cups water
4.      1 tablespoon sugar
5.      Salt (depends on sourness of curd)
6.      1/4 teaspoon coriander powder
7.      2 teaspoon ginger chili paste
8.      Salt to taste
For tempering:
1.      1 tablespoon oil
2.      1 teaspoon mustard seeds
3.      1/8 teaspoon asafoetida
4.      1/2 teaspoon cumin seeds
5.      1/4 teaspoon fenugreek seed
6.      5-6 curry leaves
7.      2 dry whole red chili
8.      1 Bay leaf
9.      1 small stick cinnamon
10.  2 cloves
1.      In bowl whisk yogurt, water and gram flour together.
2.      Add in sugar, ginger- chili, coriander powder and salt mix well to avoid any lump formation.
3.      Heat oil in a sauce pan, add in all tempring ingredients.  
4.      After cracking seeds add in yogurt mixture.
5.      When it start to boil, reduce the flame to low and cook.
6.      Keep whisking and cook the kadhi about 7 to 10 minute or until raw smell of gram flour goes.
7.      Serve hot with peas pulao.
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Deeksha said...

Kadhi looks very inviting. I am mouthwatering here.

Hamaree Rasoi said...

Comforting and tasty looking yogurt soup. Excellent preparation.

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