15 mins 
1 Coconut Zucchini Kadhi is a hearty, tangy-flavoured, aromatic coconut kadhi. A little addition of grated zucchini increases this simple dish's vitamin and mineral content. It pairs well with rice or biryani.
Nutrition Information per serve
-
Energy123.3 kcal
-
Carbohydrate6.6 gm
-
Protein1.4 gm
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Total Fat9.8 gm
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Total Fiber1.8 gm
- Ingredients
- Steps to Prepare
1/3 Cup(47.0 gm) Coconut Milk
2.0 Tsp(5.0 gm) Besan
2.0 Grated Tbsp(18.0 gm) Green Zucchini
1/2 Grated Tsp(0.94 gm) Ginger
1/2 Tsp(2.0 ml) Lemon Juice
1/4 Tsp(2.0 gm) Coriander Leaves
4.0 Number(0.44 gm) Kadi Patta
1/4 Tsp(0.59 gm) Jeera
1/8 Tsp(0.54 gm) Methi Seeds
0.13 Tsp(0.46 gm) Rai
2.0 Number(0.22 gm) Cloves
1.0 Number(0.75 gm) Red Chilly
1/2 Stick(0.13 gm) Cinnamon
1/2 Tsp(2.0 gm) Sugar
1/4 Tsp(1.0 gm) Salt
1/2 Tsp(2.0 gm) Ghee
80.0 Ml(80.0 ml) Water
In a bowl add 1/3 cup coconut milk, 2 tsp besan,1/2 tsp grated ginger.
Season with 1/4th tsp salt, and 1/2 tsp lemon juice.
Whisk all the ingredients into a smooth mix and add some water.
In a pan heat 1/2 tsp ghee.
Add 1/8th tsp rai,1/4th tsp jeera, 1/2 cinnamon stick, 2 cloves,1/8th tsp methi seeds,1 dry red chilli and 4 leaves kadi patta and saute well.
Then add 2 tbsp grated zucchini and saute well.
Now add the coconut milk mix to the pan, stir well and let it simmer for 1 Min.
Garnish with coriander leaves and serve hot.
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