How to make Malbari Kadhi -
A typical Malabari spicy kadhi with a coconut flavour
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Yogurt (दही), Coconut Milk (नारियल का दूध)
Cuisine : Kerala
Course : Dals and Kadhis
For more recipes related to Malbari Kadhi checkout Vrat Ki Kadhi, Schezchow Kadhi, Dahi Ki Kadhi, Boondi ki Kadhi . You can also find more Dals and Kadhis recipes like Sprouted Moong Kadhi Upavasachi Amti Tamarind Leaves Dal Khatti Dal-SK Khazana
Malbari Kadhi Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Malbari Kadhi Recipe
Yogurt whisked 2 cups
Coconut Milk halved 1 medium
Tomato halved 1 medium
Coconut milk 1 cup
Ghee 1 tablespoon
Cumin seeds 1 teaspoon
Curry leaves 10
Green chillies finely chopped 2
Ginger grated 1 inch piece
Asafoetida a pinch
Sugar 1 teaspoon
Salt to taste
Fresh coriander leaves finely chopped a few sprigs
Method
Step 1
Steam onion and tomato and when cool puree. Mix together yogurt, onion-tomato puree and coconut milk.
Step 2
Heat ghee in pan, add cumin seeds and when they change colour add curry leaves, green chillies, ginger and sauté for two minutes.
Step 3
Add asafoetida and sugar, stir and add to the yogurt mixture. Add salt, stir and heat for two to three minutes. Garnish with coriander leaves and serve hot.
Nutrition Info
Calories : 1412 Kcal
Carbohydrates : 62.3 gm
Protein : 25.6 gm
Fat : 118.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
