Mysore Kadhi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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.

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