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Kuddi

A spiced yogurt sauce made with chickpea flour, ginger, green chilli, and cumin seeds fried in butter.

From the Wikibooks Cookbook · 8 ingredients
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Why it works: Chickpea and flour match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 330 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Kuddi

Ingredients

Directions

  1. Combine the yogurt, chickpea flour, sugar, salt, grated ginger, and chopped green chilli.

  2. Heat and bring to a boil with continuous stirring.

  3. Taste and add more sugar or salt as needed. It should be sour, salty, and sweet.

  4. Fry the jeera seeds in butter, and mix them into the kuddi.

Nutrition, whole recipe (rough)

742Calories
20 gProtein
15 gFat
130 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chickpea1/2 cup canned (120g) drained134
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Seednot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chickpea + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together330 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Chickpea + gingertop 8% of all pairs
    Smell alikemoderate
    Cooked together233 recipes

    Shared aroma: linalool (floral, citrus).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + gingertop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yogurt (in the method)
Forms the sour, creamy base of the sauce and thickens when heated.
Besan (chickpea flour)
Helps thicken the yogurt and stabilise it against curdling when heated.
Sugar
Balances the sourness of the yogurt for a sweet-sour flavour.
Butter
Carries the jeera seeds' aroma and adds richness to the finished sauce.
Jeera seeds
Release a warm, aromatic flavour when fried in butter.

The step that matters

Heating the yogurt mixture. Yogurt can split or curdle when it boils too hard or too fast. Constant stirring over moderate heat keeps the proteins evenly dispersed, and the chickpea flour helps keep the sauce smooth.

Swap the ginger

How well each one fits the dish's main ingredients (chickpea, flour, sugar, butter):

  1. Cinnamonfits better
  2. Turmericfits better
  3. Jalapenofits better
  4. Gingerthe original

Fit is the average pairing score against chickpea, flour, sugar, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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