- Serves
- 4
- Portion
- 1 katori
- Time
- 30 min
- Texture
- Smooth
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Cooling
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Curd (dahi), plain | 1 cup + 1 tbsp | 250 g | 1250 g | |
| Water-chestnut (singhara) flour | 2½ tbsp | 25 g | 125 g | |
| Water | 2 cups | 500 ml | 2500 ml | |
| Bottle gourd (lauki) | 1 cup cubed | 150 g | 750 g | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Cumin (jeera) | ¼ tsp | 1 g | 5 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Rock salt (sendha namak) | ½ tsp rock salt | 3 g | 15 g | |
| Black pepper | pinch | 0.3 g | 1.5 g |
Method
How to cook it
Step 1: Whisk curd, singhara flour and water smooth.
Step 2: Temper cumin and ginger; add lauki 3 minutes.
Step 3: Add curd mixture; stir to a boil; simmer 12 minutes.
Step 4: Rock salt and pepper at the end.
Nutrition
Per serving, estimated
89kcal
Energy
2.7g
Protein
4.8g
Fat
9g
Carbohydrate
0.6g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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