A gorgeously creamy coconut based version of the dairy classic, Kadhi is perfect with a spicy heating dahl to cool the palate and bring some mellow fragrant flavours. Made by Course Director Sam Hamrebtan using Cocos Organic Natural Yoghurt.
Servings: 6
Ingredients
450gcocos organic original
450mlwater
20gchickpea flour
½cinnamon stick
3cloves
½tspcumin powder
1tbspcoconut oil or ghee
3curry leaves
1/2tspasafoetida
Kadhi masala 15g fresh ginger root5g fresh turmeric root, ½ green chilli, 5g mango ginger root if available blitzed in a blender or grinder
Salt to taste
Course: Main Course, Main Dish
Instructions
Place the Cocos Organic in a bowl, and add water, chickpea flour and a little salt to taste
Whisk together till well blended, then add the kadhi masala and mix well
In a pan on a medium heat with no oil, add the cloves, cinnamon and cumin. Reduce the heat and add the coconut oil/ghee
Take the pan off the stove, add the asafoetida and yoghurt to the pan, then place back on the heat, stirring till well mixed. The mixture will begin to thicken the more you boil, so keep stirring to ensure a smooth consistency. Once the pan has been brought to the boil, turn the heat down and simmer till the kadhi is the consistency of double cream.
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