*Coconut kadhi* (serves 2)
image from fb*Ingredients* :
1 1/2 cup - coconut milk
1 tbsp - amaranth flour (rajgira)
1/4 tsp - ginger paste
1/4 tsp - chilli paste
1 1/2 tsp - lemon juice
3/4 tsp - salt or to taste
4-5 - curry leaves
1 tsp - date paste
1/2 inch piece - cinnamon
1 - clove
1 - whole cardamom
1/2 cup - water
1/2 tsp - cumin seeds
1 tbsp - chopped coriander
*Method* :
Mix amaranth flour into coconut milk. Add half cup water to it. In a pan add clove, cinnamon, whole cardamom, cumin seeds and curry leaves. Once cumin crackles, pour kadhi mixture and add date paste, ginger chilli paste, salt. Cook it on a slow fire. Do not boil it too much as it may get curdled. At the end, add lemon juice and coriander. Serve it with barnyard millet pulav.
*variation* : You can use Kuttu flour, buckwheat or shingada flour instead of amaranth.
