Authentic Gujarati Kadhi | Sweet & Tangy Yoghurt Soup

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while buttermilk is often cheaper.

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is more nutritious, while all-purpose flour is more accessible.

green chilies

🥗Healthier: bell peppers

💰Cheaper: cayenne pepper

Bell peppers provide a milder flavor, while cayenne is often less expensive.

In a bowl, take the yogurt and beat well.

Add gram flour to the yogurt and whisk until well combined without any lumps.

Add salt, sugar, turmeric powder, ginger, and crushed green chilies; mix everything well.

Dilute the mixture with water and beat well, then set aside.

In a wok, heat some oil or clarified butter.

Fry whole red chilies, a cinnamon stick, cloves, cumin seeds, and fenugreek seeds until fried enough.

Add asafoetida and curry leaves to the oil and stir.

Keep the flame on low and immediately add the yogurt mixture; mix well.

Let it come to a good boil, then simmer for around 5 to 8 minutes, stirring in between to avoid lumps.

Once boiled enough, serve hot with fresh coriander on top and boiled rice.

For a thicker curry, add more gram flour; for tanginess, add kokum or lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens