Gujarati coconut kadhi Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together coconut milk, yogurt, gram flour, and water.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
• STEP 3.Add curry leaves, green chilies, ginger, and garlic. Saute for a minute.
• STEP 4.Pour the coconut milk mixture into the pan and bring it to a boil.
• STEP 5.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 6.Simmer the kadhi for 10-15 minutes, stirring occasionally.
• STEP 7.In a separate pan, heat ghee and add dried red chilies, mustard seeds, and cumin seeds. Let them splutter.
• STEP 8.Pour this tempering over the kadhi and mix well.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or khichdi.

Cooking Tips

• Make sure to whisk the coconut milk, yogurt, gram flour, and water mixture well to avoid lumps.
• Adjust the spice levels according to your preference.
• For a thicker kadhi, reduce the amount of water added.
• You can add vegetables like okra or bottle gourd to enhance the flavor and texture of the kadhi.

Storage and Serving

• Gujarati coconut kadhi can be stored in the refrigerator for up to 2 days.
• Reheat the kadhi on the stovetop or in the microwave before serving.
• Serve the kadhi hot with steamed rice or khichdi for a complete meal.