|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||65%|
|Saturated Fat 35g||174%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 11g||38%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Kadhi is a popular Indian dish that originated in the Rajasthan in northern India. They are made differently in different parts of India and are almost always vegetarian. Kadhis made in north India are soup-like in their consistency with either vegetables or fritters in them, while south Indian Kadhi does not include Pakodis (gram flour fritters) or turmeric. It is made with yogurt and has a distinctive tangy flavor, unlike its North Indian counterpart.
South Indian kadhi is mild and fairly easy to cook, which makes it a great family dish to throw together quickly. It is considered good to eat when you have an upset tummy as it is made with ingredients that have digestive benefits. It does not keep well so plan to eat the kadhi soon after you make it; reheating will cause the yogurt to curdle. Serve with Basmati rice.
- 2 tablespoons cumin seeds
- 2 3/4 cups/250 grams coconut (freshly grated)
- Optional: 2 green chilies (to taste)
- 3 cups yogurt (slightly sour, preferably a few days old)
- 1 cup water
- Dash of salt (or to taste)
- 3 tablespoons vegetable cooking oil (or ghee)
- 2 dry red chilies (broken into small pieces)
- 10 curry leaves
- Garnish: fresh coriander (chopped)
Gather the ingredients.
Heat a griddle over medium heat. When hot, add the cumin seeds and dry roast until they are slightly fragrant and start to darken in color. Set aside to cool.
Combine the grated coconut, green chilies, and toasted cumin seeds in a food processor and grind to a smooth paste.
In a bowl, whisk the yogurt until smooth; add the water and stir to blend well.
Add the coconut-spice paste and salt to taste and stir well.
Transfer the mixture to a heavy-bottomed pan and heat slowly over medium heat. Stir occasionally to prevent the mixture from sticking to the pan or scorching.
Meanwhile, heat the vegetable oil or ghee in a small pan over medium heat; add the dry red chilies, cumin seeds, and curry leaves. Be very careful to avoid getting burned as the chilies, seeds, and leaves will cause the oil to splutter. Cook until the spluttering stops.
Just before the yogurt mixture comes to a boil, turn off the heat and add the oil, chilies, seeds, and leaves.
Spoon into a large bowl or individual bowls and garnish with freshly chopped coriander.