Ajwain Leaf Kadhi


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Added to 5 cookbooks
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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.

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Preparation Time: 
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Makes 4 servings
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Ingredients

10 to 12 fresh carom seeds (ajwain) leaves
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
8 to 10 peppercorns (kalimirch)
1 to 2 green chillies , chopped
1/2 cup freshly grated coconut
1 cup thick curds (dahi)
salt to taste

Method
  1. Heat the ghee in a deep pan and add the cumin seeds and peppercorns.
  2. When the seeds crackle, add the green chillies and sauté for 2 minutes.
  3. Add the ajwain leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour.
  4. Remove from the flame and keep aside to cool.
  5. Add the coconut and blend in a mixer till smooth, using a little water if required.
  6. Transfer back in the same pan, add the whisked curds and salt and mix well.
  7. Serve at room temperature with rice.
RECIPE SOURCE : Cooking & More..
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