Georgia Peach Kadhi (South Indian Style)

• 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.

frozen coconut, rice, chiles, cumin, kadhi, peaches, sesame, mustard seeds, cumin seeds, fenugreek seeds, chile, curry, cilantro, salt, water

Taken from food52.com/recipes/60293-georgia-peach-kadhi-south-indian-style (may not work)