Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
An interesting non-vegetarian version of the beasan kadhi.
With tomato selling at Rs 120 to Rs 160 per kilo, these desi curries will be your saviours.
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