Kadi Variant 4: Andhra style kadi

Andhra style kadi
by Aparna

Ingredients- doodi or safed bhopla - 150-200 gms, ginger, chillies, kadi patta, coriander, besan, buttermilk, haldi, seasoning - rai, jeera, akha mirch, hing
Cut doodi/safed bhopla into pieces - peel skills for bhopla; for doodhi leave it on, put pieces into a vessel, add a glass or two of water, some salt, a pinch of haldi and set it on low flame to cook; grind ginger, chillies, coriander; when doodhi/bhopla cooked, add in ground masala,
Make besan paste and add it into buttermilk for binding; add this mixture into cooked doodhi, let it simmer; the ginger chilli coriander aroma is great; seasoning - add in rai, jeera, kadi patta, akhi mirch, hing; take a tbspoon of kadi and put it into seasoning, let is sizzle; add this into main kadhi. Garnish with coriander
Light yellow green colour, tastes great with plain hot dal rice, ghee
Masala variant- dhania, coconut, jeera, red chillies- roast, grind and add in place of besan and chilli ginger.
You may add carrots, tomatoes, okra, to kadi
2 cups mixed veggies