Ajwain Leaf Kadhi
by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 18640 times
Take a break from hot kadhis…. This one is served at room temperature with rice. Spicy hot bhajias make savoury accompaniment to this kadhi and rice.
- Heat the ghee in a deep pan and add the cumin seeds and peppercorns.
- When the seeds crackle, add the green chillies and sauté for 2 minutes.
- Add the ajwain leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour.
- Remove from the flame and keep aside to cool.
- Add the coconut and blend in a mixer till smooth, using a little water if required.
- Transfer back in the same pan, add the whisked curds and salt and mix well.
- Serve at room temperature with rice.
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