SOYABEAN KADHI WITH SPICY COCONUT RICE Recipe

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Since then every other day I would make Kadhi and have tried out a lot of variations. Surprising now my North-Indian friends love the Kadhi that I prepare, the best part was when I made it for my mom....she said so finally u found it and learnt it....she totally loved it :)
Anyways my storytelling is over so lets get into business...today's variation is called ---- Soyabean Kadhi with Spicy Coconut Rice.

Prep time:
Cook time:
Servings: 2 People
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Ingredients

Cost per serving $2.39 view details
  • FOR SOYABEAN KADHI
  • Buttermilk 1 number(500 gms)
  • Gram flour 2 cups
  • Turmeric Powder 1 teaspoon
  • Red Chilli Powder 2 teaspoon
  • Cumin Powder Half teaspoon
  • Soyabean Nuggets 3 cups
  • Lime Juice Half of a lime
  • Black Mustard Seed Half tablespoon
  • Dried Red Chilly 3 pieces
  • Vegetable Oil 2 tablespoon
  • Salt As per taste
  • FOR SPICY COCONUT RICE
  • Basmati Rice 2 cup
  • Onion julienne 1 cup
  • Green chilly finely chopped 2numbers
  • Garam masala Half tablespoon
  • Red Chili Powder 2 tablespoon
  • Turmeric Powder Half tablespoon
  • Coconut milk 2 cup
  • Coconut water Half cup
  • Vegetable Oil 2 tablespoon
  • Salt As per taste

Directions

  1. SOYABEAN KADHI:-
  2. 1. Soak the soyabean nuggets in luke warm water till the nuggets get soften. Then squeeze the water out.
  3. 2. Heat one tablespoon oil to a pan, to the pan add salt, turmeric powder and red chilli powder.
  4. 3. Add the soft soyabean nuggets to the pan and cook till nuggets are properly fried. Then remove it to a bowl and pat with tissue to remove any excess oil.
  5. 4. In a bowl , whisk together buttermilk and gram flour till the mixture turn smooth without any lumps. I was experimenting with buttermilk but you can use yogurt too.
  6. 5. Add turmeric powder,red chilli powder,cumin powder and salt to the buttermilk mixture and whisk them again till it turn smooth.
  7. 6. Add lime juice to the mixture and whisk it thoroughly.
  8. 7. Heat one tablespoon oil to a pan, add the black mustard seeds and let it sputter. Then add the dried red chilly and fry.
  9. 8. Add the buttermilk mixture to the pan and bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
  10. 9. Add the fried soyabean nuggets and again simmer the kadhi for about 5 minutes.
  11. SPICY COCONUT RICE:-
  12. 1. Soak the Basmati rice in water for 10-15 min. Then remove it from water and spread it out on a paper so that the water is soaked up.
  13. 2. Heat oil in a cooker, add onion and green chilly ; fry till the onions turn translucent.
  14. 3. Add the soaked and dried basmati rice to the cooker and cook for 5 min. Stir occasionally and very softly or the rice would break.
  15. 4. Take about half cup water and add the tumeric powder and red chilli powder and mix till smooth,
  16. 5. Add the spice mixture to the rice and stir softly.
  17. 6. Then add the coconut milk and let it simmer in medium flame.
  18. 7. When the rice gets a little soften add the coconut water and let it cook. Water may be needed if the rice is not cook, I needed about 1 cup.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 507g
Recipe makes 2 servings
Calories 1391  
Calories from Fat 656 47%
Total Fat 76.81g 96%
Saturated Fat 45.14g 181%
Trans Fat 0.7g  
Cholesterol 0mg 0%
Sodium 70mg 3%
Potassium 842mg 24%
Total Carbs 160.95g 43%
Dietary Fiber 3.6g 12%
Sugars 3.18g 2%
Protein 18.79g 30%
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