Kadhi
This can be done as usual substituting cows milk curds with peanut or soy or other plant based curds, or it can be done with coconut milk.
Kadhi is traditionally a salted and mildly spiced watery buttermilk preparation mixed hot into rice and sometimes had with roti also.Variations of it (depending upon the region of India you are in) use pakodas (fried gram-flour balls) immersed in the kadhi. This recipe, made using coconut milk instead of buttermilk, is without the pakodas. (We thank Compassionate Friend – Beauty without Cruelty’s magazine for this recipe).
Ingredients
- 2/3 cup thick, creamy coconut milk.
- 2 tbsp besan (gram flour)
- 1/2 tsp jeera (cumin seeds)
- 2 green chillies
- 1tbsp ginger ground to a paste
- curry leaves
- 1 lemon
- salt to taste
- haldi
Method
Prepare a slurry of the besan in 3 cups of water. If the coconut milk is watery instead of thick, use less than 3 cups of water here. Fry the jeera in 2 tsp oil. When the cumin seeds begin to sputter, add large pieces of the green chillies, the ginger paste, and some leaves of kadhi patta. To this seasoning, add the besan slurry and salt (to taste).
If you like your kadhi to be yellow, add a little haldi as well. Heat this liquid mixture to a boil. Reduce the flame to low, add the coconut milk and simmer for just a minute (very important for flame to be low and to heat the coconut milk for only a short duration, otherwise the coconut milk splits). Switch off the gas and add juice of half a lemon. If you like it more sour, just add more! Serve.
