Name: Gujarati Kadhi (Sweet–Sour, Light)
Yield: 4 servings
Ingredients: Curd (dahi), plain — 1¼ cups (300 g); Gram flour (besan) — 3 tbsp (30 g); Water — 2½ cups (600 ml); Ginger, fresh — 2 tsp crushed (10 g); Jaggery (gur) — 1 tbsp (15 g); Ghee (cow) — 2 tsp (10 g); Mustard seeds — ¼ tsp (1 g); Cumin (jeera) — ¼ tsp (1 g); Fenugreek seeds — ¼ tsp (0.5 g); Clove — 2 (0.3 g); Cinnamon — ½-inch (0.5 g); Curry leaves — 8 (1 g); Asafoetida (hing) — pinch (0.2 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Coriander leaves — 1 tbsp (5 g)

Method

How to cook it

Step 1: Whisk curd, besan and water smooth; add ginger and jaggery.
Step 2: Heat on medium, stirring constantly until it boils.
Step 3: Simmer 10 minutes; add salt.
Step 4: Temper ghee with whole spices, curry leaves and hing; pour over; garnish.

Nutrition

Per serving, estimated

116kcal

Energy

4.4g

Protein

5.7g

Fat

12.3g

Carbohydrate

1.1g

Fibre

0.9g

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.

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Gujarati Kadhi (Sweet–Sour, Light)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Dals, Kadhis, Sambars & Rasams

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Curd (dahi), plain	1¼ cups	300 g	1500 g
Gram flour (besan)	3 tbsp	30 g	150 g
Water	2½ cups	600 ml	3000 ml
Ginger, fresh	2 tsp crushed	10 g	50 g
Jaggery (gur)	1 tbsp	15 g	75 g
Ghee (cow)	2 tsp	10 g	50 g
Mustard seeds	¼ tsp	1 g	5 g
Cumin (jeera)	¼ tsp	1 g	5 g
Fenugreek seeds	¼ tsp	0.5 g	2.5 g
Clove	2	0.3 g	1.5 g
Cinnamon	½-inch	0.5 g	2.5 g
Curry leaves	8	1 g	5 g
Asafoetida (hing)	pinch	0.2 g	1 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Coriander leaves	1 tbsp	5 g	25 g