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Coconut Kadhi

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  Curry leaves 1 Cup (16 tbs)
  Coconut 1⁄2 Cup (8 tbs), grated
  Whole peppercorns 10
  Buttermilk 3 Cup (48 tbs)
  Salt To Taste
For seasoning
  Ghee 1⁄2 Teaspoon
  Cumin seeds 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Asafoetida 1⁄4 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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

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


Coconut Kadhi Recipe