The other day a friend — Rashmi by name — casually popped in a comment about a ¢#&!Ω# she makes at home, called palladya. Apparently it is similar to the kadhis of the north.
What?! Why have I never heard of this before? Me — a connoisseur of all kadhis everywhere, or so I thought? Why have you kept this secret from me all these years, Rashmi? I thought we were friends. We exchange stories about kids, husbands and various other things. And yet, you kept this from me? Sniff.
Anyway, now that the secret is out, I am glad to have been introduced to this concoction. It is a soupy thing that uses yogurt as a base just like the kadhis of the north, but instead of using chickpea flour for thickening, it uses ground coconut. Floaters are vegetables, a set similar to the ones in this kadhi from Sindh. Some typical ones are okra, white pumpkin/melon (this one), and other squashes. Ever the iconoclast, I used cauliflower; always trying to fit in at the same time, I used baby squashes (this one).
This was my first time making it, you can see how it turned out. We had it with rice and it was yummy. Next time I will try to get a finer grind on the coconut by first grating it. And souring the yogurt by leaving it out all day before using it is a tip from Rashmi I didn’t have time to use, but I will next time.
Palladya: kadhi from South India
- 3 tablespoons channa dal, soaked for half hour in hot water
- Half a coconut, grated, or 1 cup frozen
- 3 or more fresh green chilies
- 1 inch piece of ginger
- 1 cup yogurt or buttermilk, soured
- 1 cup cauliflower florets
- 1 cup summer squash cubed (I used apple gourd/tinda)
- 1 teaspoon mustard seeds
- 6 or so curry leaves
- 1 teaspoon salt
- 1-2 tablespoons sesame oil (substitute with any oil)
Grind the drained channa dal, coconut, chilies and ginger together. You will need to add some water in order to get a fine grind, I ended up adding about half a cup. Do try to grate your coconut before throwing into the blender, that way you are more assured of getting it to turn into a smooth paste.
Put the veggies in a pot combined with the coconut paste, salt and some water. Bring to a boil, covered. In about 20 minutes of cooking at a simmer, covered, the vegetables will be more or less cooked. Poke with a knife to make sure.
If so, whip up the yogurt and add it to the pot. Stir, this only needs to heat through. Now the tempering. Heat the oil in a small, thick-bottomed pan. Throw in the mustard seeds when it shimmers; wait for it to pop. When they pop, throw in the curry leaves. When they look shriveled, turn off, pour the oil and spices into the palladya, and stir.