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.

Coconut Milk Kadhi

Author: Pavani

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Side Dish

Cuisine: north indian

Servings: serving

Ingredients

2 cups Coconut milk - (I used canned Lite )
2 tbsp Besan (chickpea flour)
½ tsp Turmeric
1 tsp Salt

For Tadka:

1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Urad dal
4 Chilies Red
6 Curry leaves

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Instructions

Whisk in besan, turmeric and salt in coconut milk and keep aside. Make sure there are no lumps.
Microwave or boil the veggies till tender.
Heat 2 tsp oil in a saucepan, add the tadka ingredients and after the seeds splutter add the veggies and cook for 5 minutes.
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.
Serve with steamed rice.

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Comments

Asha

December 19, 2007 at 8:51 pm

Coconut Kadhi! YUM!!! Looks great, will try!:))

Madhavi

December 20, 2007 at 2:12 pm

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.:)

Pooja V

December 20, 2007 at 6:55 pm

Wooow..i instantly fall in love with cocnut based dishes...and urs looks so gorgeous.

meeso

December 20, 2007 at 11:13 pm

I love most anything made with coconut milk, it sounds really good 🙂

KayKat

December 21, 2007 at 5:50 am

Yum! Never used coconut in kadhi, though I always throw it into the south indian cousin morkozhambu.

Sagari

December 23, 2007 at 2:24 am

kadhi looks delecious pavani first time to your blog u have a lovely blog

Coconut Milk Kadhi

Ingredients

For Tadka:

Instructions

More easy

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