Photograph of the finished Gujarati kadhi

India · Canh sữa chua bí đao Gujarat

Gujarati kadhi

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Unsweetened yogurt Unsweetened yogurt 2.6 lb
  • Photograph of Besan chickpea flour Besan chickpea flour 4.9 oz
  • Photograph of Winter melon Winter melon 1.9 lb
  • Photograph of Palm sugar Palm sugar 2.5 oz
  • Photograph of Mustard seeds Mustard seeds 0.7 oz
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Ghee Ghee 4.9 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Beat the yogurt with the besan chickpea flour and water until the mixture is very thin and smooth.
  2. 2 Strain the mixture through a sieve to remove any remaining besan lumps; lumps will leave the soup cloudy throughout.
  3. 3 Boil the zucchini chunks for 12 minutes, then set aside.
  4. 4 Heat the yogurt mixture over low heat, stirring continuously in one direction for 12 minutes.
  5. 5 Stir continuously until the mixture thickens; stop stirring and the yogurt will separate immediately.
  6. 6 Add the winter melon, season with palm sugar, and drizzle with the mixture of mustard seeds, curry leaves, and cinnamon.

With an appliance

  • Oven 38 min

    Replace steps 4–5: Pour the yogurt and besan mixture into a covered pot, place it on the middle rack of the oven at 140°C for 10 minutes before adding the pumpkin; reduce this by about 2 minutes. The heat around the pot will keep the soup smooth and creamy, preventing it from burning and eliminating the need for constant stirring. The spices and herbs from the final step should be heated separately on the stovetop and added last.

Start cooking