Coriander Kadi

I made this kadhi for lunch today and believe me when i say I got it from one of the cookery shows (Kannada channel - Suvarna) today morning at 9am. It was an instant try. These days we are on saatvik diet (pure veg - no onion-garlic) and this dish came as a blessing in disguise. One of the easiest gravies best served with white/brown rice. I also made cabbage upkari and cauliflower/capsicum bhajo(bhajia) to meet up with the new dish I introduced to my family. Both my hubby and kiddo loved it. A real comfort food one can really yearn for!!!!

Ingredients: Serves 3
fresh/frozen grated coconut - 1/2 cup
coriander leaves - half a bunch
green chillies - 1
cumin/jeera seeds - 1/2 tsp
Yogurt/buttermilk - 1 cup
salt to taste

Seasoning
coconut oil or any oil - 1 tsp
mustard seeds - 1 tsp
dry red chillies - 2 long
curry leaves - 1 sprig

Method:
Pick and wash coriander leaves and chop them roughly. Wash and chop green chillies roughly.

Grind grated coconut, chopped coriander leaves and green chillies, jeera seeds to a fine paste in a blender. Transfer the ground paste into the pan/pot/vessel. Add ¼cup water and salt and get to a boil. Now put off the flame.

Beat the yogurt till creamy or just use buttermilk. Add this to the boiled mixture and put on the flame and cook on low heat till u get a first boil. DO not boil for a long time as the yogurt will curdle.

For seasoning, heat oil in a small pan, add mustard seeds and let it splutter. Then add dry red chillies and curry leaves fry for 3 seconds and pour the seasoning into the kadhi. Serve it warm with rice.