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
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.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!