Ingredients:
Curd/Yoghurt - 1 cup
Fresh grated coconut – ¼ cup
Green chilli – 2
Ginger – ½ inch
Coriander leaves – ¼ cup
Mustard Seeds – 1 teaspoon
Garlic pods – 4 to 5
Turmeric powder – ½ teaspoon
Curry leaves – 7 to 8
Water – 2 cups
Oil – 1 tablespoon
Pinch of hing / asafoetida
Salt
Recipe:
- Make fine paste of coconut, coriander, ginger and green chillies in a blender.
- Take yoghurt in a big mixing bowl .
- Add water and coconut paste and whisk using hand blender until no lumps remain.
- Heat oil in a pan.
- Add mustard seeds. When seeds started crackling add crushed garlic and curry leaves.
- Saute till garlic turns brown in color.
- Once garlic is nice brown ,add turmeric powder and hing.
- Add yogurt mixture and mix well.
- Simmer kadhi for 5 mins on slow flame.
- Keep stirring so that it doesn't boil.
- Switch off the flame and then add salt.
- Serve with plain rice or with khichdi.
