Recipe for Veg Kadhi with south Indian Spices

Kadi is an Indian gravy dish made with yoghurt and gram flour. The two are mixed and simmered for a long time ( about an hour) till the gram flour is completely cooked and the gravy becomes thick and creamy. It is then tempered with some basic Indian spices and served with rice.

Each Indian state has its recipe for Kadi. The prime difference is the spices that are added, which give Kadi from each state a different taste.

I recently shared the recipe for Kadi Pakoda, which is a north Indian Kadi recipe. Today’s recipe for Kadi is made with spices commonly used in south Indian recipes.

So, let us start.

Ingredients needed to make Veg Kadi with south Indian spices:

• 1 lt Buttermilk
• 2 tbsp Besan (Gram Flour)
• 1 tsp Turmeric Powder
• 1 Medium-sized Onion; sliced
• 1 Big Carrot; cut into long thin pieces
• 5-6 French Beans, cut into long pieces
• ¼ Small Coconut
• 3-4 Dry Red Chillies
• 1 tsp Cumin Seeds
• 1 tbsp Ghee
• Fresh Coriander Leaves for garnishing
• Salt; to taste
• 700 ml Water

For Tempering

• 1 tbsp Coconut Oil
• 1 tbsp Finely chopped Ginger
• 2-3 Dry Red Chillies
• ¼ tsp Asafoetida
• ½ tsp Cumin Seeds
• 5-6 Curry Leaves

A note for my readers in Germany: Fresh ingredients like onions, carrots, beans and buttermilk can be sourced from German supermarkets. Other ingredients needed for this recipe can be purchased from Spiceland, Frankfurt. Their quality is good, prices reasonable and they deliver all across Germany.

Method to make Veg Kadi with south Indian spices:

• In a stock pot, using a whisker, mix water, buttermilk, turmeric powder and gram flour. Start cooking this on medium heat. Mix it with a whisker from time to time. Cook for about 30 minutes.
  
  
  
• Meanwhile, heat ghee in a pan. Add onions and fry them till they turn translucent.
  
  
  
• Add chopped carrots and beans.
  
  
  
• Give everything a quick fry at high heat. Then transfer this vegetable mix to the stock pot.
  
  
  
• Cook for another 30 minutes.
  
  
  
• In a mixie, add coconut pieces, red chillies and cumin seeds. Grind them.
  
  
  
• Add about 1 cup of water to make a smooth paste.
  
  
  
• Add this ground mixture to the stock pot. Continue cooking.
  
  
  
• In a pan, heat coconut oil.
  
  
  
• Add chopped ginger and fry it on low to medium heat.
  
  
  
• Add asafoetida, cumin seeds, and dry red chillies. Fry for a minute on medium heat.
  
  
  
• Add curry leaves.
  
  
  
• Add this to the stock pot.
  
  
  
• Bring it to a boil. Turn off the heat. Garnish with fresh coriander seeds and serve.
  
  

Recently when I made Kadi, I served it with Aalu and Beans Sabzi and Basmati Rice.

Check out other recipes from my kitchen here.

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