Ginger and Coconut Kadhi

Ingredients

• 1 cup curd
• 50 g ginger, washed, peeled, finely chopped
• ½ coconut, fresh, grated
• 2 tsp coconut oil
• ½ tsp fenugreek seeds
• 10-12 curry leaves
• ½ tsp red chilli powder
• ½ tsp mustard seeds
• ½ tsp split black gram, skinless (dhuli urad dal)
• 1 dried red chilli
• Salt to taste

Method

1. Heat 1 tsp oil in a small pan; fry the fenugreek seeds and curry leaves. Keep aside.
2. Put the ginger, coconut, fried fenugreek seeds and curry leaves with the red chilli powder in a mixer and grind to a smooth paste.
3. Heat the remaining oil in a pan; add the mustard seeds. As they begin to splutter, add the dal and the dried red chilli.
4. Add the ginger-coconut paste. Add ¼ cup of water, mix and cook, on low heat, for a few minutes. Remove from heat.
5. Add the curd and salt to taste. Mix well and serve.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).