Indian · Gujarat · soup

Kadhi with Jaggery and Whole Spice

Name: Kadhi with Jaggery and Whole Spice
Prep time: 27 min
Total time: 28 min
Cuisine: Indian · Gujarat
Ingredients: plain yogurt — 500 g; chickpea flour — 23 g; water — 750 g; brown sugar — 25 g; salt — 6 g; ginger — 15 g; ghee — 27 g; brown mustard seeds — 5 g; cumin seeds — 5 g; fenugreek seeds — 3 g; asafoetida — 1 g; dried red chillies — 10 g; curry leaves — 2 g; cloves — 12 g; cinnamon — 2 g; coriander — 11 g

Kadhi with Jaggery and Whole Spice reads richness 5.0, warm spice 4.4 and sweetness 3.9 on Palate's 0–10 flavor X-ray — a Indian · Gujarat soup, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.1 / 10
Sweet & Fruity — 4.0 / 10
Sour & Bright — 3.2 / 10
Bitter & Earthy — 2.5 / 10
Rich & Fat — 5.9 / 10
Aromatic & Spice — 5.2 / 10

The measured notes (of 18)

Richness 5.0 · Warm Spice 4.4 · Sweetness 3.9 · Salinity 3.6 · Allium 3.3 · Floral 3.0 · Nutty 2.9 · Funk & Ferment 2.9 · Sourness 2.9 · Herbaceous 2.6 · Earthy 2.3 · Umami 2.0 · Heat 1.7 · Bitterness 1.1 · Citrus 0.9

What's in it (16)

plain yogurt — 500 g
chickpea flour — 23 g
water — 750 g
brown sugar — 25 g
salt — 6 g
ginger — 15 g
ghee — 27 g
brown mustard seeds — 5 g
cumin seeds — 5 g
fenugreek seeds — 3 g
asafoetida — 1 g
dried red chillies — 10 g
curry leaves — 2 g
cloves — 12 g
cinnamon — 2 g
coriander — 11 g

Time & effort: about 28 min (27 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 58 kcal, 2.4 g protein, 2.6 g fat, 6.9 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (5 steps)

Whisk the yogurt with the gram flour until there is not a single lump, then whisk in the water. Strain it through a sieve into a pot; a lumpy kadhi cannot be fixed later.
Bring it to a simmer over medium heat, stirring in one direction the whole time until it thickens slightly and stops looking chalky, about 10 minutes. Do not cover it and do not let it boil hard or it will split.
Stir in the jaggery, salt and ginger-chilli paste and simmer a further 8 minutes. Gujarati kadhi is deliberately sweet as well as sour, thin enough to drink, and pale; the Punjabi version is thicker, sharper and carries fritters.
In a small pan heat the ghee, add the mustard seeds and wait for them to pop, about 40 seconds, then the cumin and fenugreek for 15 seconds, then the asafoetida, dried chillies, curry leaves, cloves and cinnamon for 10 seconds more.
Pour the tempering into the kadhi, cover for 2 minutes so the whole spices give up their oils, scatter over the coriander and serve hot with plain rice or khichdi.

Dishes with a similar flavor shape

Chicken Korma — Indian
Vegetable Biryani — Indian
Mutton Yakhni (Curd Stew with Fennel and Asafoetida, No Onion or Garlic) — Indian · Kashmir
Butter Chicken (Murgh Makhani) — Indian
Gardiane de Taureau — French · Languedoc

Keep reading: what richness, warm spice, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.