Georgia Peach Kadhi (South Indian Style) Recipe

Name: Georgia Peach Kadhi (South Indian Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spice paste; 1/2 cup shredded frozen coconut; 2 tablespoons plain rice; 2 tablespoons dried split pigeon peas(sub with split lentils or mung dal); 2 Arbol chiles; 1 tablespoon cumin; Peach Kadhi; 2-3 semi ripe Georgia Peaches; 2 cups plain unsweetened Kefir; 2 tablespoons sesame or olive oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 teaspoon whole fenugreek seeds; 1 whole Arbol chile; 1 sprig curry leaves, torn; chopped cilantro for garnish; salt to taste; 2 cups water

Servings: persons

Spice paste
1/2 cup shredded frozen coconut
2 tablespoons plain rice
2 tablespoons dried split pigeon peas(sub with split lentils or mung dal)
2 Arbol chiles
1 tablespoon cumin
Peach Kadhi
2-3 semi ripe Georgia Peaches
2 cups plain unsweetened Kefir
2 tablespoons sesame or olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon whole fenugreek seeds
1 whole Arbol chile
1 sprig curry leaves, torn
chopped cilantro for garnish
salt to taste
2 cups water

1
Soak all the ingredients for the spice paste EXCEPT the coconut in a cup of warm water for about 15 - 20 minutes.
2
Combine with the shredded coconut and blend into a smooth paste. Whisk in this paste with the Kefir, thinning out the mix with the water. Add salt to taste.
3
In a heavy bottom saucepan, heat the oil till smoking and add in the mustard, cumin, fenugreek and arbol chile. once the fenugreek and the arbol chile have browned well, add the curry leaves (step back the fresh leaves tend to sputter).
4
Cut the peaches into 8ths discarding the pits. Add the peaches into the oil and stir around to soften them up a bit. Pour in the Kefir mixture and lower the heat. Bring to a gentle simmer graudually. Once the Kadhi shows signs of 'bubbling, remove from heat and add the cilantro (feel free to skip on the cilantro though, if you don't want it,)
5
Serve warm over plain Basmati rice or rice noodles.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Spice paste, 1/2 cup shredded frozen coconut, 2 tablespoons plain rice, 2 tablespoons dried split pigeon peas(sub with split lentils or mung dal), and more.

Yes, Georgia Peach Kadhi (South Indian Style) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Georgia Peach Kadhi (South Indian Style)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions