Vanuatuan Coconut Kadhi

Ingredients

In this adaptation, the traditional Indian yogurt-based kadhi is transformed into a coconut-based kadhi to align with the flavors of Vanuatuan cuisine. The addition of coconut milk adds a creamy and tropical twist to the dish, while the use of tamarind pulp enhances the tanginess. The spices used are also modified to incorporate Vanuatuan flavors, giving the dish a unique and exotic taste. We alse have the original recipe for Gujarati kadhi, so you can check it out.

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons chickpea flour 2 tablespoons chickpea flour
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 6-8 curry leaves 6-8 curry leaves
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Cooked rice or roti, for serving Cooked rice or roti, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 12g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 2g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, whisk together the coconut milk and chickpea flour until well combined.
2. 2.
   Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
3. 3.
   Add green chilies, turmeric powder, and red chili powder. Stir for a minute.
4. 4.
   Pour in the coconut milk mixture and tamarind pulp. Mix well.
5. 5.
   Cook the kadhi on low heat, stirring occasionally, until it thickens and the raw taste of chickpea flour disappears (approximately 15-20 minutes).
6. 6.
   Season with salt to taste and garnish with fresh coriander leaves.
7. 7.
   Serve the Vanuatuan Coconut Kadhi hot with rice or roti.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Tamarind pulp — Soak tamarind in warm water for 10 minutes, then extract the pulp by squeezing it with your hands. Strain the pulp before using to remove any seeds or fibers.

Tips & Tricks

• Adjust the spiciness by adding more or fewer green chilies according to your preference.
• For a thicker kadhi, increase the amount of chickpea flour.
• If you prefer a milder tanginess, reduce the amount of tamarind pulp.

Serving advice

Serve the Vanuatuan Coconut Kadhi hot with steamed rice or freshly made roti. It pairs well with a side of pickles or papadums for an authentic Vanuatuan dining experience.

Presentation advice

Garnish the Vanuatuan Coconut Kadhi with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Vanuatuan bowl or on a banana leaf for an eye-catching presentation.