Non-Dairy Kadhi



  • 2/3 cup thick coconut milk;
  • 2 tbsp roasted sattu flour
  • 1/2 tsp cumin seeds
  • 1 tsp A2 cow ghee
  • 2 green chillies
  • 2-inch piece ginger, ground to a paste
  • Handful curry leaves
  • Juice of 1 medium sized lemon
  • Pink Himalayan salt -to taste
  • turmeric powder – a pinch


  1. Prepare a slurry of the sattu in 3 cups of water.
  2. If the coconut milk is watery instead of thick, use less than 3 cups of water here.
  3. Roast the cumin seeds in 1 tsp ghee. When the cumin seeds begin to sputter, add large pieces of the green chillies, ginger paste and some curry leaves.
  4. To this seasoning add the sattu slurry and salt.
  5. If you like your kadhi to be yellow, add a little turmeric powder as well. Heat this liquid mixture to a boil.
  6. Reduce the flame to low, add the coconut milk and simmer for just a minute.
  7. Very important for flame to be low and to heat the coconut milk for only a short duration, otherwise the coconut milk splits.
  8. Switch off the gas and add juice of half a lemon.
  9. Serve hot.


  • Coconut milk is full of important nutrients like manganese and copper, which are known to boost your heart health. It’s a great source of good fats that benefit thyroid, hormones, liver and immunity,
  • The mix of spices make it anti-inflammatory and easy digesting curry that goes well with most dishes.

DOWNLOAD PDF: Non-dairy kadhi copy

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