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Non-dairy kadhi
A dairy free version of delicous Gujarati Kadhi. A spicy soup made with coconut milk and sattu instead of the traditional yogurt.
Ingredients
Equipment
Method
- Prepare a slurry of the sattu 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 in 1 tsp ghee. 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 sattu 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 the 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.
- Serve hot.
Nutrition
Video
Notes
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.
The mix of spices make it anti-inflammatory and easy digesting curry that goes well with most dishes.
