Prep Time: 30 minutes

Cook Time: 20 minutes

Servings: 3-4 Servings

Ingredients

• 2/3 cup thick, creamy coconut milk; if not very creamy, use a bit more
• 2 tbsp besan (gram flour)
• 1/2 tsp cumin seeds
• 2 green chillies
• 2 inch piece ginger, ground to a paste
• curry leaves
• 1 lemon
• salt
• turmeric powder (optional)

Method

• Prepare a slurry of the besan in 3 cups of water. I
• If the coconut milk is watery instead of thick, use less than 3 cups of water here.
• Roast the cumin seeds. When the cumin seeds begin to sputter, add large pieces of the green chillies, ginger paste and some curry leaves.
• To this seasoning add the besan slurry and salt.
• If you like your kadhi to be yellow, add a little turmeric powder as well.
• Heat this liquid mixture to a boil.
• Reduce the flame to low, add the coconut milk and simmer for just a minute (very important for the flame to be low and to heat the coconut milk for only a short duration, otherwise the coconut milk splits).
• Switch off the gas and add the juice of half a lemon. If you like it more sour, feel free to add more!
• Serve.

To know more, please visithttps://sharan-india.org/healthy-recipes/

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