Coconut Kadhi

Preparation :10 mins
Cook :5 mins
Total Time :15 mins
Servings :Makes 6 servings

Ingredients :

1 1/2 cups coconut milk
2 tbsp besan (bengal gram flour)
3/4 cup curds (dahi)
2 tsp oil
2 cardamoms
2 cloves (laung / lavang)
25 mm (1\") piece cinnamon (dalchini)
1 bayleaf (tejpatta)
6 curry leaves (kadi patta)
1 tsp grated ginger (adrak)
1 1/2 tsp finely chopped green chillies
salt to taste

Method :

Combine the besan, curds and 1 cup of water in a deep bowl and whisk very well till no lumps remain. Keep aside.Heat the oil in a deep non-stick pan, add the cardamom, cloves, cinnamon, bay leaf and curry leaves.When the curry leaves splutter, add the ginger and green chillies and sauté on a medium flame for 30 seconds.Add the coconut milk, curd-besan mixture and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.Serve hot.