|Curry leaves||1 Cup (16 tbs)|
|Coconut||1⁄2 Cup (8 tbs), grated|
|Buttermilk||3 Cup (48 tbs)|
|Cumin seeds||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
Wash the curry leaves and pat them dry.
Blend the curry leaves, peppercorns and coconut to a fine paste in the blenderiser.
Then add the buttermilk and salt and blend these too.
Transfer the cool kadhi to a serving bowl.
Prepare a seasoning by heating the ghee in a pan.
Place the cumin seeds in it.
When they start to move around add the rest of the seasoning ingredients and stir fry for 30 seconds.
Pour the seasoning over the kadhi and) chill if desired.
Serve with porridge, rice or even as an appetiser.
Serving size: Complete recipe
Calories 500 Calories from Fat 192
% Daily Value*
Total Fat 22 g34.5%
Saturated Fat 13.6 g67.8%
Trans Fat 0 g
Cholesterol 6.7 mg2.2%
Sodium 408.5 mg17%
Total Carbohydrates 42 g14.1%
Dietary Fiber 4.7 g18.8%
Sugars 2.7 g
Protein 30 g59.7%
Vitamin A 1.3% Vitamin C 3.9%
Calcium 5.7% Iron 29.6%
*Based on a 2000 Calorie diet