SOUTH INDIAN KADI - 1

Ingredients :

well mixed curds - 2 cups
salt - to taste
vegetables like lady's finger OR white pumpkin  can be used

Make a paste :

oil - 2 tsp
methi seeds - 1&1/4 tsps
urad dal -  1 & 1/4 tsps
dhania seeds - 1 tsp
tur dal - 1 & 1/2 tbsp
red chilles - 6
hing - 1 tsp
fresh grated coconut - 3 tbsps
ginger - 1 inch

Tempering :

oil - 2 tsps
rai - 1 tsp
methi seeds - 1/2 tsp
cumin seeds - 1 tsp
red chillies halved - 2
curry leaves - 10

Method :

Fry all the ingredients for the paste except the coconut and ginger. grind them together using very little water
to the ground paste add the mixed curds, salt. beat till you get a smooth mixture. (adjust the consistency by adding water if required)
take oil for tempering in a pan and add the mustard seeds
once it splutters, add the other ingredients and saute well.
add the curd mixture and heat in a very low heat. make sure the curd mixture does not curdle. (ideally this should be made just before eating food so that the kadi is hot)

If you are using lady's finger. cut them into cubes and fry it for 5-6 mins after the mustard seeds splutter and then add the other ingredients
if you are using white pumpkin, cut this also into cubes and boil it in plain water with turmeric till cooked and add that into the curd mixture.
you can even put bhajias made out of medu vada dough into this kadi.