Friday, 28 December 2012

Gujarati Kadhi Recipe (Yogurt based savoury soup)

Good day Gujarati Food Made Easy lovers!

This week's recipe is Gujarati style Kadhi.


This is a picture of the final product:
(serves 4)


First of all, I would like to apologise for my absence; having been unwell, I was unable to share a recipe with you last week. Having said that though, I hope you all had a lovely Christmas/holiday season.

Gujarati Kadhi is a yogurt based savoury soup that is usually eaten in Gujarat with rice or khichdi.
Recipes for rice and khichdi are available on this blog; here are the links: 
http://gujaratifoodmadeeasy.com/2012/12/14/cumin-rice/ and http://gujaratifoodmadeeasy.com/2012/09/10/khichdi-rice-and-lentils-south-asian-comfort-food/

Gujarati Kadhi is a lot more delicious than it sounds from its description and is a great drink to warm yourself up. The recipe that I have given you has been made the traditional way so has many savoury spices apparent in the drink. However, I believe once it has been completely made, all the spices can be strained out of the soup with a sieve if you don't like the 'bits' so to speak, as all the flavours have been infused while cooking. Also, it is supposed to be served in small bowls with the rice or khichdi.

Gujarati Kadhi has a slight sour tang to it and may be an acquired taste but it's definitely worth a try. So let's get to it shall we?

Ingredients:

425 mls cold water
1 tbsp chickpea flour (sieved)
9 tbsps natural yogurt
1 inch cubed ginger (fresh and grated)
0.75 tsp green chillies (fresh and ground)
1 tbsp salt

Optional: 
A few tbsps coriander (fresh and chopped)

For the tarka:

1 tbsp butter (preferably unsalted)
1 tsp cumin seeds
0.5 tsp mustard seeds
1 pinch turmeric powder
3 curry leaves (fresh or dried)

Method:

1. In a medium to large saucepan, pour in the water. Do not turn on the hob yet.
2. Add in the chickpea flour, the yogurt, the ginger, the green chillies and the salt and whisk the mixture until there are no lumps left.
3. Turn on the hob heat to medium to high. Bring the mixture to a boil being careful to stir from time to time to make sure that the liquid does not start to split. Stir as much as needed.
4. Once the mixture is brought to a boil turn down the heat to a minimum to keep on a simmer.
5. On the side in a small saucepan, add in the butter and heat the butter on a medium to high heat.
6. Add in the cumin seeds and the mustard seeds and cook until the cumin seeds are golden brown and the mustard seeds start to pop slightly.
7. Add in the turmeric and the curry leaves. Cook for a further 5 to 7 seconds and then take off the heat.
8. Pour in a ladle of the yogurt liquid into the small saucepan and swirl. Pour that liquid back into the bigger saucepan and stir all the tarka spices into the rest of the mixture. Add in the coriander if desired at this stage. Stir well.
9. The kadhi is now ready to drink on its own, eat with rice or with khichdi.

So there you have it, Gujarati Kadhi! Give it a try and let me know how yours turned out.

'Til next week, friends ... enjoy!
Love and Namaste!

Bon app├ętit! xx

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