Yogurt free Kadhi

Photo credits: Asha Sreedharan

This can be done as usual substituting cows milk curds with peanut or soy or other plant based curds 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 also. 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.


  • 2/3 cup thick, creamy coconut milk; if not very creamy, use a bit more
  • 2 tbsp besan (gram flour)
  • 1/2 tsp cumin seeds
  • 2 green chillies
  • 2 inch piece ginger, ground to a paste
  • curry leaves
  • 1 lemon
  • salt
  • turmeric powder (optional)


Prepare a slurry of the besan in 3 cups of water. If the coconut milk is watery instead of thick, use less than 3 cups of water here. 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 besan slurry and salt.

If you like your kadhi to be yellow, add a little turmeric powder as well. Heat this liquid mixture to a boil. Reduce the flame to low, add the coconut milk and simmer for just a minute (very important for flame to be low and to heat the coconut milk for only a short duration, otherwise the coconut milk splits). Switch off the gas and add juice of half a lemon. If you like it more sour, feel free to add more! Serve.

Serves 3-4