Traditional South Indian Kadhi
by LOPA SHAH
02 Apr 2011
This recipe has been viewed 10664 times
A sour and spicy traditional south Indian curd curry thickened with paste of grated coconut .
Traditional South Indian Kadhi recipe - How to make Traditional South Indian Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
4 cups buttermilk
5 tsp grated coconut
2 tsp coriander (dhania)
1 tsp chana dal (split bengal gram)
4 to 5 green chillies
2 tsp cumin seeds (jeera)
salt to taste
For The Tempering
1 tsp oil or ghee
1 tsp mustard seeds ( rai / sarson)
4 to 5 curry leaves (kadi patta)
Method
For tempering
- Method
- Grind coconut, dhania, chana dal, green chillies, jeera into a thick paste.
- Whip the buttermilk and add salt to it.
- Add the grounded paste to the buttermilk. Mix it well and place it on heat on medium heat.
- Keep mixing it every two minutes until the froth like forms on the top. The buttermilk should not boil. Remove from the flame and keep aside.
For tempering
- For tempering
- Heat oil in a pan. Add mustard seeds.
- When the seeds crackles add curry leaves and add the seasoning to the warmed buttermilk.
- Serve hot with steamed rice.
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