Unlike the Kadhi made in North India, this dish does not include Pakodis (gram flour fritters) and turmeric. This dish must be eaten as it is made because reheating will cause the yogurt in it to curdle.
- 3 cups yogurt (slightly sour)
- 250 gms fresh grated coconut
- 2 green chillies (optional)
- 2 tsps cumin seeds
- 3 tbsps vegetable/ canola/ sunflower cooking oil
- 1 tsp mustard seeds
- 2 dry red chillies broken into smaller pieces
- 10 curry leaves
- Salt to taste
- Fresh chopped corainder to garnish
- Mix the coconut, green chillies and cumin seeds and grind to a smooth paste in a food processor.
- Whisk the yogurt till smooth and add a cup of water to it. Blend well.
- Add the coconut-spice mixure, salt to taste to this and stir well.
- Put the mixture in a heavy-bottomed pan and heat slowly on a medium flame. Stir occasionally.
- At the same time, heat the oil in a small pan on a medium flame, add the dry red chillies, cumin seeds and curry leaves to it. Cook till they stop spluttering.
- Just before the mixture comes to a boil turn off the fire and add the above tempering mix (oil, cumin, dry red chillies and curry leaves).
- Garnish with fresh chopped corainder and serve with plain boiled rice.