Gujarati Kadhi
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thin, yogurt-based Indian soup with sweet and sour flavors from spices and aromatics. This traditional Gujarati dish is quick and comforting, served as a soup course or with rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cup Yogurt (at room temperature)
- 1/4 cup Besan (gram flour)
- 2 1/2 cup Water
- 1 teaspoon Salt
- 1/2 tablespoon Sugar
- 1/2 teaspoon Ginger (paste)
- 1 Green Chili Pepper (chopped, I used Serrano peppers*)
- 1/4 teaspoon Garlic (paste (optional))
- Cilantro (to garnish)
- 1 tablespoon Ghee or Oil
- 1/2 teaspoon Mustard Seeds (Rai)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Fenugreek seeds (Methi dana)
- 1/8 teaspoon Asafoetida (Hing) (skip for gluten-free)
- 1 Bay leaf
- 2 Cloves (Laung)
- 2 Whole red chilies (see notes)
- 10-12 Curry Leaves (Kadi Patta)
- 1 inch Cinnamon stick
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 649mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 164mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 649MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.