Coconut Zucchini Kadhi Recipe

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

  • 123.3 kcal
  • 6.6 gm
  • 1.4 gm
  • 9.8 gm
    Total Fat
  • 1.8 gm
    Total Fiber
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.