Zucchini and Pineapple in Coconut Kadhi

I saw a Burmese soup recipe in a cookery show. It was very healthy, interesting and something different. It was a coconut milk based soup thickened with besan ( chickpea flour) served with noodles and lot of accompaniments.

This gave me an idea to make this coconut based Kadhi which I have also served with noodles. It was really very easy to make, colourful, healthy, mild flavoured and delicious:)

Ingredients

Chopped zucchini- 1 cup

Chopped carrot- 1/4th cup

Chopped Pineapple- 1/2 cup

Chopped onions- 1/2 cup

Crushed and chopped garlic- 1 tsp

Chopped ginger- 1/2 tsp

Coconut milk powder- 6 tbsps

Besan ( chickpea flour/ Kadalai maavu)- 2 tsps

Oil- 4 tsps

Turmeric powder- 1/2 tsp

Jeera powder- 1 tsp

Red chilli powder- 1/2 tsp

Whole red chiles- 3-4

Curry leaves- few

Lemon juice- – tsp

Salt to taste

Peanuts-1 tbsp

Sesame seeds- 1/2 tsp

Boiled corn- 2 tbsps

Cucumber and tomato slices- few

Chopped coriander leaves- 1 tbsp

Method

Heat 2 tsps of oil in a pan. Add chopped ginger and garlic, curry leaves and red chillies. Sauté for few seconds and then add

chopped onions. Sauté till onions turn golden.

Now add all chopped vegetables and pineapple. Mix well. Add salt to taste, turmeric, red chilli and jeera powder. Mix well and sauté for a min. Add 1 cup of water and let it cook till the vegetables turn tender.

Mix 6 tbsps of coconut milk powder with 11/2 cups of water without any lumps.

Add it to the vegetables. Let it boil. Check for seasonings.

When it starts boiling vigorously, add the besan mixed well in 1 cup of water. Mix well and keep stirring for few seconds till its blended well. Let it cook till the gravy becomes thick and creamy and oil starts floating on top. Mix the lemon juice well and switch off the gas.

Heat the remaining oil in another pan.

Add peanuts, sesame seeds and sauté for few seconds. Then add the boiled corn, hing, pinch of salt and red chilli flakes. Cook till the peanuts become golden.