SouthIndian kadhi

SOUTHINDIAN KADHI / MOR KUZHAMBU

INGREDIENTS

• Butter milk lightly sour – 2 ½ or 3 cup [ not very sour ]
• Toor dal – 1 tsp
• Raw rice – 1 tsp
• Coriander seeds –1 tsp
• Jeera -1 tsp
• Ginger – ½ inch
• Green chilli – 3 or 4 or as per taste
• Grated coconut – ½ cup
• Turmeric pwdr – ½ tsp
• Cucumber chopped – 1 cup
• Oil – 1 tbsp
• Mustard seeds – 1 tsp
• Asafoetida – a pinch
• Red chilli – 1 broken
• Curry leaves – few

PREPARATION

1. Soak toor dal + rice + jeera + coriander seeds for minimum 2 hrs or more . [it is ok if u don’t soak the jeera and coriander seeds .just add while grinding ]. Drain the excess water and grind it with ginger + green chilli + coconut + little water to a fine paste.
2. Pressure cook the cucumber + little turmeric + salt till soft .
3. Beat curd + water well to make buttermilk and keep aside .

METHOD

Take the butter milk in a thick bottom pan ,add the ground paste + cooked cucumber + turmeric + salt and mix well .

Put it on medium flame .

Cook it till it becomes frothy ,no need to boil .

Once done off the flame .

In another pan ,heat oil .

Add mustard seeds and allow it to crackle .

Add curry leaves + asafoetida + red chilli and stir fry.

Pour this tempering over the kadhi  .

Kadhi is ready to serve with hot rice + any side dish .

NOTES

1. We can add any veges like southindian cucumber ,chow chow ,white pumpkin etc .
2. We can also add ladies finger and brinjal ,but we have to fry it before adding .
3. Instead of veges we can also add vadas / pakoras .
4. We have to beat the curd well to avoid curdling.
5. Do not let it boil.
6. Also don’t cover while cooking .
7. You can soak the dal + rice in hot water to reduce soaking time. Rice and dal act as thickening agent.

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