Ingredients

• 2 cups - vegetables like cucumber, white pumpkin, lady's fingers
• 2 tsp - channa dal (soaked for half an hour)
• 1/2 tsp - coriander seeds
• 1/2 inch ginger
• 2 pinches - turmeric powder
• 4 tsp - coriander leaves (chopped),
• 4-5 - green chillies (more if you want)
• 1/2 cup - fresh coconut (grated)
• 1 cup - buttermilk or fresh curds
• 2 tsp - sour cream
• Salt to taste

How to Make Mysore Kadhi

• Cut the vegetables into little big pieces.
• If you are using bhindi (lady's fingers), wipe with a wet cloth and fry them in a little oil.
• Cook the vegetables with 1/2 cup of water.
• Grind coconut, coriander seeds, turmeric powder, ginger, chillies and the soaked dal. Mix the sour cream, too. Add some water.
• Add the ground mixture to cooked vegetables and bring to a boil.
• Add salt and once all the ingredients are cooked well, add buttermilk and boil for 3-4 mins.
• Too much boiling would result in the kadi becoming too watery.
• Serve hot with rice, ghee or roti.