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This recipe is from Indian super chef Sanjeev Kapoor’s cooking show “Khana Khazana”. This kadhi uses coconut milk instead of yogurt or buttermilk. Since my husband does not eat any yogurt based products, I wanted to try this for him. The dish turned out delicious and my DH liked it too.

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Coconut Milk Kadhi Yum
Coconut Milk Kadhi
Course side dish
Cuisine north indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Coconut milk - (I used canned Lite )
  • 2 tbsp Besan (chickpea flour)
  • 1/2 tsp Turmeric
  • 1 tsp Salt
  • 1 cup Mixed Vegetables (Potato, carrot, cauliflower, red pumpkin, broad beans etc)
For Tadka:
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad dal
  • 4 Chilies Red
  • 6 Curry leaves
Course side dish
Cuisine north indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Coconut milk - (I used canned Lite )
  • 2 tbsp Besan (chickpea flour)
  • 1/2 tsp Turmeric
  • 1 tsp Salt
  • 1 cup Mixed Vegetables (Potato, carrot, cauliflower, red pumpkin, broad beans etc)
For Tadka:
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad dal
  • 4 Chilies Red
  • 6 Curry leaves
Coconut Milk Kadhi
Instructions
  1. Whisk in besan, turmeric and salt in coconut milk and keep aside. Make sure there are no lumps.
  2. Microwave or boil the veggies till tender.
  3. Heat 2 tsp oil in a saucepan, add the tadka ingredients and after the seeds splutter add the veggies and cook for 5 minutes.
  4. Slowly add the coconut milk mixture. On slow flame, simmer the kadhi for about 5 minutes or until the mixture does not smell raw anymore.
  5. Serve with steamed rice.
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6 thoughts on “Coconut Milk Kadhi”

  1. Looks delicious.This reminds me of majjiga pulusu that my mom used to make with coconut milk.It’s very tasty.Thanks for the nice recipe.:)

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