South Indian Kadhi Yogurt Curry
A South Indian Kadhi offers a soup-like consistency, prepared with a base of yogurt, coconut, and aromatic curry leaves.
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Instructions
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Dry roast cumin seeds on a medium-hot griddle until fragrant and slightly dark, then cool.
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Grind cooled cumin seeds, grated coconut, and green chilies into a smooth paste using a food processor.
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Whisk yogurt until smooth, then blend in water, the coconut-spice paste, and salt.
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Transfer the mixture to a heavy-bottomed pan and slowly heat over medium heat, stirring occasionally.
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In a separate small pan, heat oil or ghee over medium heat, then add dry red chilies, cumin seeds, and curry leaves, cooking until spluttering stops.
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Just before the yogurt mixture boils, turn off heat and stir in the prepared oil, chilies, seeds, and leaves.
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Serve and garnish with fresh coriander.