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Vegetable Kadhi (Andhra Kadhi)

This recipe was contributed by P.V. Narayanamoorthy.

Photography Credit – Asha Shreedharan

This recipe is also called ‘Majjiga Pulusu‘ and includes vegetables in a yoghurt based kadhi.


  • 2 cups cubed vegetables of your choice
  • 1 onion, sliced (optional)
  • ⅛ tsp turmeric (haldi) powder
  • 2 cups thick vegan curd
  • 1 cup water
  • Unrefined salt to taste

To Grind

  • 4 tbsp grated fresh coconut
  • 3 green chillies (adjust according to taste)
  • ¼ of a medium-sized raw mango (or ½ tsp dry mango powder (amchur))
  • 1-2 tbsp fresh coriander leaves (optional)

To Temper

  • ½ tsp mustard (rai) seeds
  • ¼ tsp fenugreek (methi) seeds
  • ½ tsp cumin (jeera) seeds
  • ⅛ tsp asafoetida (hing) (optional)
  • 1 sprig curry leaves
  • 2 dry red chillies, de-seeded and broken into two (optional)


Make a paste of the coconut, green chillies, raw mango and coriander leaves, without adding water. Beat the curd with a little water to a smooth, sauce-like consistency. Combine the ground paste with the beaten curd and keep aside.

Add ½ cup water and ½ tsp salt to the cubed vegetables (drumsticks to be cut into 2″ long pieces) and cook until half done. Don’t add the onions yet. Keep aside.

Roast mustard seeds in a kadai until they sputter. Now add cumin and fenugreek seeds and sauté until they turn slightly brown and are fragrant. Add the curry leaves, asafoetida, turmeric powder and red chillies and sauté for a few seconds. Add the onions and sauté for 4 minutes.
Add the cooked vegetables (and any remaining water) and mix well. Add the yoghurt mixture and cook for a while on low heat (otherwise the mixture may curdle). Stir continuously all the while. Adjust salt and cook until the gravy thickens.

Remove from heat, cover and keep for a while for all the flavors to blend together.
Serve with hot red, brown, black or millet rice. This will also pair very well with breakfast dishes like adai (mixed lentil pancake) or the very famous pesarattu!

Serves 4-5


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