by Tarla Dalal
Added to 75 cookbooks
This recipe has been viewed 36370 times
A rare combination of coconut milk and curds thickened with besan and flavoured with spices gives rise to a soothing yet flavourful Coconut Kadhi. This not only tastes great with khichdi and puri like normal kadhis, but also goes a step beyond to cooperate with chunky savouries like samose to make delicious chaats.
- Combine the besan, curds and 1 cup of water in a deep bowl and whisk very well till no lumps remain. Keep aside.
- Heat the oil in a deep non-stick pan, add the cardamom, cloves, cinnamon, bay leaf and curry leaves.
- When the curry leaves splutter, add the ginger and green chillies and sauté on a medium flame for 30 seconds.
- Add the coconut milk, curd-besan mixture and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Serve hot.
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