+91 9769117747

Recipes

Yoghurt-Free Kadhi

Photo credits: Asha Sreedharan

This can be done as usual by substituting dairy yoghurt with peanut or soy or other plant based yoghurt, or it can be done with coconut milk.

Kadhi is traditionally a salted and mildly spiced watery buttermilk preparation, mixed hot into rice and sometimes had with roti as well. Variations of it (depending upon the region of India you are in) use pakodas (fried gram-flour balls) immersed in the kadhi. This recipe, made using coconut milk instead of buttermilk, is without the pakodas.

Ingredients

  • ⅔ cup thick, creamy coconut milk (if not very creamy, use a bit more)
  • 2 tbsp Bengal gram flour (besan)
  • 3 cups water
  • ½ tsp cumin (jeera) seeds
  • 2 green chillies, slit
  • 2″ pc ginger, ground to a paste
  • Curry leaves
  • Unrefined salt to taste
  • ½ tsp turmeric (haldi) powder (optional)
  • 1 lemon

Method

Prepare a slurry of the Bengal gram flour in 3 cups of water. If the coconut milk is watery instead of thick, use less than 3 cups of water here. Dry roast the cumin seeds. When the cumin seeds begin to sputter, add large pieces of the green chillies, ginger paste and some curry leaves. To this seasoning, add the gram flour slurry and salt.

If you like your kadhi to be yellow, add turmeric powder as well. Heat this liquid mixture until it comes to a boil. Then, reduce the heat to low, add the coconut milk and simmer for just a minute (very important for heat to be low and to heat the coconut milk for only a short duration, otherwise the coconut milk splits). Turn the heat off and add the juice of half a lemon. If you like it more tangy, feel free to add more! Serve with hot rice, millets or Indian flatbreads.

Use coconut milk judiciously and occasionally only, as it lacks fibre and is high in fat.

Serves 3-4

Related Indian Curries

...
‘Malai’ Kofta
...
Appam And Stew
...
Baingan Bharta
...
Basic Gravy Paste
...
Bhindi Kadhi
...
Bhindi Masala
...
Bitter Gourd (Karela) and Potato Mash
...
Brinjal and Drumstick Spicy Curry
...
Cauliflower Masala
...
Chana Palak
...
Chettinad Curry
...
Chettinad Sorakkai Kurma
...
Chickpea & Vegetable Kurma
...
Chickpea Curry
...
Chole
...
Dahi Ni Kadhi (Parsi Kadhi/Gujarati Kadhi)
...
Dal ‘Fry’
...
Dal ‘Makhani’
...
Dal Tadka
...
Delicious Kootu Curry
...
Dhansak Dal
...
Dudhi Chana Subzi
...
Dudhi/Lauki Ki Sabzi (Bottle Gourd Curry)
...
French Beans Tossed with Peanut and Coconut
...
Jackfruit Sambar
...
Kadhi Pakoda (Bihari Kadhi)
...
Mangalorean Soy Chunks Curry
...
Methi Matar Malai
...
Methi Palak Sweet Potato Sabzi
...
Mixed Vegetable Makhanwala
...
Mixed Vegetable Sabzi
...
Mixed Vegetable Undhiyo
...
Mixed Vegetables in Coconut Curry
...
Mixed Vegetables in Red Gravy
...
Moong Dal Bhajia in Tomato Gravy
...
Moru Koottan (Kerala Kadhi)
...
Mumbai Pav Bhaji
...
Navratan Kurma
...
Onion Vathal Kuzhambu
...
Orange Peel Kuzhambu
...
Palak ‘Paneer’
...
Palak Mushroom
...
Poriccha Koottu
...
Punjabi Rajma
...
Sai Bhaji
...
Sambar
...
Shahi ‘Paneer’
...
Sindhi Kadhi
...
Smoky Dal Makhani
...
Soy Kheema
...
Soya with Peas and Gravy
...
Stuffed Baby Karelas (Bitter Gourd)
...
Stuffed Steamed Bhindi
...
Stuffed Vegetables
...
Tandoori Cauliflower/Vegetables
...
Tasty Pumpkin Potato Vegetables
...
Three Leaf Sukke
...
Tofu – Lentil Kofta in Tomato Sauce
...
Tofu ‘Paneer’ Bhurji
...
Tomato Kadhi
...
Tomato with Cream Curry
...
Vaalcha Birda (Sprouted Field Beans Curry)
...
Vegan Kadhi
...
Vegetable Kadhi (Andhra Kadhi)
...
Vegetable Poriyal
Back To All Recipes
form_img

Sanctuary for Health And Reconnection to Animals and Nature

Translate »