Image courtesy: festivals.iloveindia.com
You must have tasted Punjabi and Rajasthini Kadhi. Now, check out South Indian Kadhi.
5 cups buttermilk
6 tsp full of grated coconut
1/2 tsp chana dal
5 green chillies/ red chillies
2 tsp cumin seeds
½ tsp turmeric powder
Salt to taste
For the tadka:
1 tsp coconut oil
1 tsp mustard seeds
5-6 curry leaves
2 red chillies
Put coconut, chana daal, green chillies and jeera in a mixer jar. Add little water and grind it into a thick paste.
Now, add salt to the buttlermilk.
Heat a kadhai in low flame. Pour the buttermilk, add turmeric power and the paste and stir well.
Make sure the buttermilk doesn’t boil.
Now take a tadka pan. Add mustard seeds, oil, red chillies and curry leaves. Once the mustard splatters add this tadka to the Kadhi.