Keep your diet light and tasty make yourself delicious South Indian Kadhi "Menthiya Omam Morukozhamb" by Preetha Srinivasan. Learn how to make quick and easy Methi Ajwain Kadhi in Dakshin Curry only on India Food network. Make this Kadhi and serve with chapati or rice and let us know how it was in the comment below.#kadhirecipe #coconutcurry #indiancurrySUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter: https://twitter.com/IFN❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppIngredients 1/2 cup Coconut1 Dried Red Chilli1 tsp Raw Rice1 tbsp Coconut Oil1 cup Thick Curd1 tsp Coriander SeedWater2-3 Green ChilliesAsafoetida1/4 tsp Carom SeedsCurry Leaves1 tsp Fenugreek SeedsSaltMethod:1. In a big bowl add a cup of thick curd, coriander seeds, green chillies, grated coconut, raw rice and little water. 2. Mix and keep it aside for 15-20 minutes.3. Put the paste in the mixer jar and take it to grind.4. It is optional to add cumin seeds and the mixture should be smooth and not grainy.5. To make the tempering, turn on the gas and add coconut oil in the pan.6. Add fenugreek seeds, carom seeds, dried red chilli, curry leaves and saute it for a while. It's ready.7. Add a cup of water to the curd paste made in the mixer jar.8. Pour the paste in the pan containing the tempering.9. Stir and let it simmer on a low flame for about 5-7 minutes.10. Season it with some salt to taste and hing (Asafoetida) dissolved in water.11. Post it getting cooked it will have foamy and creamy texture formed on top.12. Switch off the gas flame then and plate it up.13. Serve the curry with steamed rice.
