Coconut Kadhi ( Microwave Recipe)

by Tarla Dalal

Added to 6 cookbooks
This recipe has been viewed 4094 times

The variants of kadhi range from simple to rich, as you will realise from this unusual version that is made using coconut milk, curds and aromatic indian spices. To impart a healthy twist to this recipe, you can try adding palak paste to make palak coconut kadhi.

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Preparation Time: 10 mins
Cooking Time: 6 mins
Makes 4 servings
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Ingredients

2 tbsp besan (bengal gram flour)
3/4 cup curds (dahi)
2 1/2 tsp oil
2 cardamoms
2 cloves (laung / lavang)
12 mm (½") piece cinnamon (dalchini)
1 bayleaf (tejpatta)
6 curry leaves (kadi patta)
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 cup finely chopped onions
3/4 tbsp finely chopped green chillies
1 1/2 tsp finely chopped ginger (adrak)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
1 coconut

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

Combine the besan and the curds in a bowl and whisk well so that no lumps remain. Keep aside.
Put the oil in a microwave-safe bowl and microwave on high for 1 minute.
Add all the remaining ingredients, except the coconut milk and the besan-curd, mixture, mix well
And microwave on high for 2 minutes, stirring once in between after 1 minute.
Add the coconut milk and the besan-curd mixture, mix well and microwave on high for 3 minutes,
Stirring once in between after 1½ minutes.
Serve immediately garnished with coriander.

Palak coconut kadhi

To make spinach paste, place 6 spinach leaves on the turntable and microwave on high for 1 minute.
Combine the spinach leaves with ½ cup of the prepared kadhi and blend in a mixer to a smooth purée.
Add this purée to the remaining kadhi at step 4, mix well and microwave on high for 2 minutes.
Serve immediately.

RECIPE SOURCE : Microwave Desi Khana-Part 2