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Kadhi Masalo

A speciality of winter is this lip-smacking Lilva, Leelu Lassan ane Amba Haldar ni Kadhi, and the freshly pounded Kadhi Masala is the key to this kadhi that is a trademark of Anavil cuisine.
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Servings: 4
Ingredients Method

Ingredients
  

  • 1/3 cup fresh pigeon peas/tuver na Lilva
  • 1/4 cup chopped green garlic/ young garlic/lilu lasan
  • 2 inch mango ginger/aamba haldar
  • 1/2 inch fresh turmeric root/haldar
  • 1 inch ginger
  • 2-3 green chillies more or less to your liking
  • 1/4 cup fresh coriander
  • pinch of salt

Method
 

  1. Wash and drain the mentioned ingredients.
  2. Roughly chop the aamba haldar, haldar, ginger, green chillies, lilu lasan and fresh coriander
  3. After you have prepared the ingredients, pound them in mortar of pestle or coarsely grind them into a chutney grinder.
  4. Remember to not make a paste, you want it to be chunky and coarse to be able to enjoy some bite while sipping warm kadhi.
  5. Once the masala is ready, add it to the simmering Kadhi (before you have tempered the kadhi) and continue to simmer and temper as you would, until the kadhi has boiled enough and the tuver lilva have cooked. It doesn't take long.