Ingredients
1.5 cup coconut milk
2-3 tablespoons besan (gram flour or chickpea flour)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds (optional)
1-2 green chilies, slit
1/2 inch ginger, minced or grated(optional)
5-6 curry leaves(optional)
2-3 cinnamon sticks
2 pepper corns
2-3 cloves
1/2 tsp fenugreek seeds
1/4 teaspoon jaggery (optional)
1-2 tablespoons chopped coriander leaves(garnishing)
1 tablespoon lime juice
Salt to taste
Method
- In a bowl, mix the coconut milk, water, and gram
flour using a wired whisk, making sure there are no
lumps in the batter. - Heat a pan and add mustard seeds. Let them
crackle and then add cumin seeds (optional). Stir
and add the green chilies, cinnamon, pepper corns, cloves and fenugreek seeds and ginger(optional).
Saute for a few seconds. - Add the coconut milk and besan mixture
- Let the kadhi come to a gentle simmer. Simmer till
the kadhi becomes slightly thick, stirring
occasionally. - Switch off the flame. Add salt and jaggery(optional)and lime juice.
- Check the taste and add salt if required.
- Garnish with chopped coriander leaves.
- Your Kadhi is now ready to serve with rice or roti.
Enjoy!