Recipe for Veg Kadhi with south Indian Spices
In this recipe, buttermilk is combined with gram flour and boiled for a long time till it is thick and creamy. Vegetables and south Indian spices added to this Kadhi give a slight twist from the original Kadhi recipe.
Equipment
- Stock Pot
Ingredients
- 1 lt Buttermilk
- 2 tbsp Besan (Gram Flour)
- 1 tsp Turmeric Powder
- 1 Medium-sized Onion; sliced
- 1 Big Carrot
- 5-6 French Beans
- 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
Instructions
- 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.