Gujrati Kadhi is a sort of buttermilk soup that is served with mainly rice dishes in Gujrat.

It is comprised of chick pea flour, yoghurt and several spices including turmeric powder and fenugreek seeds.

Rice e.g. Biryani or Fried Cumin Rice, in India is normally eaten with a yoghurt called Raita, however, Kadhi is a nice hot soup option instead.

Gujrati Kadhi is a high protein option for vegetarians as it has yoghurt and chick pea flour. I’m afraid this won’t work for vegans but perhaps it can be made with plant-based milk? I’m not sure. I will try if it is possible to make this with coconut milk or almond milk, however, I think the taste might be different or the consistency may not be right. Anyway, I will upload another recipe once I’ve tried making this vegan with plant based milk!

 

In India, fenugreek seeds have been used for thousands of years in Ayurveda (Indian traditional medicine) and are thought to help with digestion, breast milk production, diabetes, constipation, hair fall and cholesterol. They are a very healthy seed / spice, however, there aren’t many recipes in which they can be used when it comes to cooking. That is why I love making Gujrati Kadhi as it uses fenugreek seeds.

 

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INGREDIENTS:

 

3 tbsp chickpea flour

3 tbsp greek yoghurt

3 bowls water

1/4 tsp turmeric powder

Salt to taste

1 tbsp grated fresh ginger (or 1 tsp ginger powder)

1 large green chilli

1/2 tsp mustard seeds

1/2 tsp cumin seeds

4 cloves

4 – 5 small pieces of cinnamon bark (or 1/4 tsp of cinnamon powder)

1 tbsp of curry leaf cut (or 10 curry leaves)

2 tbsp jaggery

1 tsp sunflower oil

1 tsp ghee

Handful of chopped coriander leaves

 

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METHOD:

 

In a bowl, mix the chickpea flour and yoghurt into a fine paste.

Slowly add the water while mixing the chickpea yoghurt mix to avoid any lumps.

Add salt and turmeric powder.

Add grated ginger, green chilli and keep aside.

 

In a pan on medium heat, add oil and ghee.

When it starts smoking, add mustard seeds, cover the pan and wait for them to pop. Reduce the heat to a low flame.

Add the cumin seeds, cinnamon, cloves, curry leave and let these spices cook for 1 – 2 minutes.

 

Add the chickpea and yoghurt mixture into the pan and keep stirring.

Increase the flame to a medium – high flame.

Here, you must keep stirring until the mixture boils.

If you do not stir, the yoghurt will curdle and you won’t be able to eat this soup.

It will probably take anywhere between 10 – 15 minutes for the mixture to come a boil.

Once it has come to a boil, lower the flame to a medium heat and stir.

Add the jaggery and stir until it has melted into the Kadhi.

Boil for another 5 minutes and your Gujrati Kadhi is ready.

 

Garnish with coriander leaves. You must add coriander leaves to give it that distinct taste. In my picture above, you won’t see any coriander leaves as I didn’t have them but you must make Kadhi with coriander leaves.

 

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Gujrati Kadhi Recipe – High Protein Recipes For Vegetarians – Turmeric Recipes – Fenugreek Seed Recipes

 

This is an Indian recipe you won’t find in most Indian restaurants as it hails from my place of origin, Gujrat.

It goes very well with plain rice or fried cumin rice or vegetable pulao.

For the vegetarians, it is a very high protein recipe.

The key is to keep stirring after adding the chickpea and yoghurt mix to the oil until it boils, otherwise, this dish will be ruined.

I do hope you try it and let me know how you like it 🙂