Thursday, January 7, 2010

Takka Kadhi - Buttermilk Kadhi

This is another Konkani Kadhi - made in a very simple and quick manner. This tastes especially good if the butter milk is quite sour.


  • 1 cup thick curds (dhai) or 2 cups of thinner butter milk
  • 1 tsp jeera (cumin)
  • 1/2 cup grated dry coconut (copra)
  • 1 tsp pepper corns
  • 8-10 curry leaves
  • oil for tempering

  1. Roast the dried coconut gratings in a little oil until brown.
  2. Separately, roast half the cumin seeds, and all the curry leaves and pepper corns.
  3. Coarsely grind all the above roasted items.
  4. In a vessel, heat a spoon of oil, add the remaining cumin seeds and when it starts to splutter, add the butter milk (or curds).
  5. Immediately remove from flame and add the ground items, add salt to taste and mix.
  6. Enjoy with hot rice!

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