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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.
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