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Coconut kadhi
Ingredients
- 1 1/2 cup - coconut milk
- 1 tbsp - amaranth flour (rajgira)
- 1/4 tsp - ginger paste
- 1/4 tsp - chilli paste
- 1 1/2 tsp - lemon juice
- 3/4 tsp - salt or to taste
- 4-5 - curry leaves
- 1 tsp - date paste
- 1/2 inch piece - cinnamon
- 1 - clove
- 1 - whole cardamom
- 1/2 cup - water
- 1/2 tsp - cumin seeds
- 1 tbsp - chopped coriander
Directions
- Mix amaranth flour into coconut milk. Add half cup water to it. In a pan add clove, cinnamon, whole cardamom, cumin seeds and curry leaves. Once cumin crackles, pour kadhi mixture and add date paste, ginger chilli paste, salt. Cook it on a slow fire. Do not boil it too much as it may get curdled. At the end, add lemon juice and coriander. Serve it with barnyard millet pulav.
- *variation* : You can use Kuttu flour, buckwheat or shingada flour instead of amaranth.
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