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Gujarati Kadhi (Hot Yogurt Soup)
Know what you eat: Yogurt is low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin B12, Pantothenic Acid, Potassium and Zinc, and a very good source of Riboflavin, Calcium and Phosphorus. Bengal Gram Flour very low in Cholesterol and Sodium, a good source of Dietary Fiber, Protein and Copper, and a very good source of Folate and Manganese.
Preparation Time: 10 min.
Cooking Time: 15 min.
Serves: 2
Ingredients:
1 cup beaten fresh lowfat yogurt
1 Tbsp Bengal gram flour(chickpea)
½ tsp chilli-ginger paste
1 Tbsp sugar or jaggery salt to taste
1-1/2 cups water
few curry leaves
Seasoning:
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds (methi)
1/2" cinammon stick
3-4 cloves
1/2 tsp garam masala powder
1/2 tsp whole coriander seeds
1 tsp asafoetida (hing powder)
1 Tbsp ghee or oil few curry leaves
Garnishing:
1 Tbsp chopped green coriander
Method:
1. Mix the Bengal gram flour and yogurt till the mixture is smooth.Heat ghee/oil in a saucepan fry the mustard seeds & rest of the ingredients in seasoning, still they crackle add the curry leaves and chilli-ginger paste stir properly add the yogurt-flour mix and 1 to 1-1/2 cups of water, salt and sugar/jaggery mix and boil after it comes to boil lower the flame and allow to simmer for a few minutes stir continously.
2. Garnish with coriander and serve while hot, with roti (Indian Bread, or Rice)
