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Vegan Kadhi


  • 3 tbsp Bengal gram flour (besan)
  • 1 cup vegan yoghurt
  • 2 cups water
  • ½ tsp green chilli paste
  • ½ tsp ginger paste
  • Unrefined salt to taste
  • 2 pieces of  ½” cinnamon sticks
  • 4-6 cloves
  • 2-3 dry red chillies
  • 2-3 bay leaves
  • 1 tsp mustard (rai) seeds
  • ½ tsp cumin (jeera) seeds
  • ¼ tsp asafoetida (hing)
  • 6-8 curry leaves
  • 2-3 green chillies, slit
  • Fresh coriander leaves, for the garnish


In a blender, blend the gram flour, yoghurt, water, ginger and chilli pastes and salt together.

Heat a heavy bottomed pan and add cinnamon sticks, cloves, chillies, bay leaves, mustard seeds and  cumin seeds. As the mustard and cumin seeds start to sputter, turn the heat off. Add asafoetida, curry leaves and green chillies. Add the blended mixture, turn the heat back on and bring to a boil on low heat, stirring frequently. Turn the heat off once it comes to a boil.

Sprinkle coriander on top and serve hot with brown rice.

Serves 4-6


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