Baby Corn Coconut Kadhi Recipe

Kadhi is traditionally buttermilk preparation. This variation recipe made using coconut milk and baby corn instead of buttermilk is an energy dense dish that is easy on the gut and served best with rice.

Nutritional info

ingredients
2 Tbsp(12.0 gm) Baby Corn (Julienne)
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1/2 Cup(71.0 ml) Coconut Milk
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2 Tsp(5.0 gm) Besan
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4 No.(0.44 gm) Kadi Patta
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2 No.(0.22 gm) Cloves
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1 No.(0.75 gm) Red Chilly
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1/2 No.(0.13 gm) Cinnamon(Stick)
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1/2 Tsp(0.94 gm) Ginger (Grated)
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1/2 Tsp(2.0 ml) Lemon Juice
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1/2 Tsp(4.0 gm) Coriander Leaves
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1/4 Tsp(0.59 gm) Jeera
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1/8 Tsp(0.46 gm) Rai
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1/8 Tsp(0.54 gm) Methi Seeds
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(4.0 gm) Ghee
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As Required(50.0 ml) Water
  • In a mixing bowl, add 1/2 cup coconut milk, 2 tsp besan, 1/2 tsp grated ginger, 1/4th tsp salt and 1/2 tsp lemon juice.

  • Add water and whisk all ingredients well till smooth.

  • Now, in a heated pan, add 1 tsp ghee, 1/8th tsp rai, 1/4th tsp jeera, 1/2 cinnamon stick, 2 cloves, 1/8th tsp methi seeds, 1 red chilly and 4 kadi patta.

  • Saute all ingredients well for 2 min.

  • Now, add the prepared mixture and stir well.

  • Garnish with 1/2 tsp coriander leaves.

  • Tasty baby corn coconut khadi is ready to serve hot.