Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Whole-milk yogurt, whisked smooth | 420 g | Sour, Sweet · Heating |
 Chickpea flour, sifted | 55 g | Sweet, Astringent · Cooling |
 Cumin seeds, whole | 4 g | Pungent, Bitter · Heating |
 Fenugreek seeds, whole | 2 g | Bitter, Pungent · Heating |
 Fresh ginger, finely grated | 6 g | Pungent · Heating |
 Ghee, for tempering | 16 g | Sweet · Cooling |
 Jaggery, finely grated | 8 g | Sweet · Heating |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 760 g | Whole culinary ingredient |
Step-by-Step Preparation
- For Gujarati Cumin Yogurt Kadhi, heat 760 ml (about 3 1/4 cups) water until vigorously boiling, then lower it to a bare simmer beside the main pot for measured additions.
- Whisk the sifted chickpea flour into the yogurt. Whisk for 30 seconds, scraping the bottom and corners until no dry pockets or lumps remain.
- Thin the mixture gradually with hot water until no lumps remain. Allow 7–9 minutes at medium-low heat, checking whether a spoon drawn across the base leaves a trail that closes slowly.
- Cook the kadhi over moderate heat while stirring until it boils gently and loses the flour's raw aroma. Maintain gentle medium heat for 11–13 minutes, stirring every 5 minutes, until a spoon drawn across the base leaves a trail that closes slowly.
- Sizzle cumin, fenugreek, and grated ginger in ghee, pour them into the pot. Give the spices about 30 seconds before adding the larger pieces, then continue over low heat for 2–3 minutes, moving the pan often, until the raw aroma is gone.
- Finish with a restrained touch of jaggery and salt. Leave the pan off the flame for 3 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Gujarati Cumin Yogurt Kadhi for 5 minutes covered off the burner; stir once gently, check the final consistency, and serve warm without prolonged holding.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Careful whisking and simmering give this Gujarati kadhi a light, even body Vata: serve it warm and add a little ghee if the meal feels dry. Pitta: keep the sharp spices modest and favor coriander or fennel. Kapha: take a small bowl and strengthen the ginger while reducing the sweetener.
USDA Nutrition Facts for Gujarati Cumin Yogurt Kadhi
| Nutrient | Per 100g | Per Serving (1 serving (318g)) |
|---|---|---|
| Energy (Calories) | 58 kcal | 184 kcal |
| Protein | 2.3 g | 7.4 g |
| Total Carbohydrates | 5.3 g | 16.8 g |
| Dietary Fiber | 0.5 g | 1.7 g |
| Total Sugars | 2.4 g | 7.7 g |
| Total Fat | 3.1 g | 9.9 g |
| Calcium | 49.5 mg | 157.7 mg |
| Iron | 0.54 mg | 1.73 mg |
| Magnesium | 13.5 mg | 42.9 mg |
| Phosphorus | 49.3 mg | 157.3 mg |
| Potassium | 106 mg | 338 mg |
| Sodium | 141 mg | 451 mg |
| Zinc | 0.29 mg | 0.93 mg |
| Copper | 0.05 mg | 0.17 mg |
| Manganese | 0.08 mg | 0.26 mg |
| Selenium | 1.1 µg | 3.5 µg |
| Vitamin C | 0.2 mg | 0.7 mg |
| Vitamin A (RAE) | 26.6 µg | 84.9 µg |
| Vitamin E | 0.10 mg | 0.33 mg |
| Vitamin K | 0.6 µg | 1.9 µg |
| Thiamin (Vitamin B1) | 0.04 mg | 0.13 mg |
| Riboflavin (Vitamin B2) | 0.09 mg | 0.28 mg |
| Niacin (Vitamin B3) | 0.14 mg | 0.45 mg |
| Vitamin B6 | 0.04 mg | 0.12 mg |
| Folate (DFE) | 21.3 µg | 68.0 µg |
| Choline | 5.5 mg | 17.5 mg |
