Dairy-Free Kadi
Indulge in the comforting flavors of "Dairy-Free Kadi," a plant-based twist on the traditional Indian favorite, perfect for those seeking a vegan or lactose-free alternative. This wholesome recipe combines chickpea flour (besan) and creamy coconut yogurt to create a velvety base, beautifully spiced with turmeric, red chili powder, and a fragrant tempering of mustard seeds, cumin, fenugreek, and curry leaves. Infused with the warmth of ginger and a hint of asafoetida, this dish offers an explosion of authentic flavors while being light on the stomach. Ready in just 30 minutes, this gluten-free and vegan-friendly kadi pairs wonderfully with steamed rice or warm flatbread, making it an ideal choice for a quick and satisfying meal. Whether you're revamping your weeknight dinners or exploring Indian cuisine, this dairy-free kadi is a must-try!
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Recipe Information
Ingredients
- 1 cup chickpea flour (besan)
- 1 cup coconut yogurt
- 4 cups water
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 10 leaves curry leaves
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 2 pieces green chilies, slit
- 1 tablespoon ginger, grated
- 2 tablespoons coconut oil
- 2 tablespoons fresh coriander leaves, chopped
- 0.25 teaspoon asafoetida (hing)
Instructions
In a large mixing bowl, combine the chickpea flour, coconut yogurt, and water. Whisk it well to ensure there are no lumps.
Add turmeric powder, red chili powder, and salt to the mixture. Stir well and set aside.
Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter.
Once the mustard seeds start popping, add cumin seeds, fenugreek seeds, and asafoetida. Stir for a few seconds.
Add curry leaves, green chilies, and grated ginger. Sauté the mixture for a minute until aromatic.
Lower the heat and slowly pour the chickpea flour mixture into the pan, stirring continuously to avoid lumps.
Increase the heat to medium and bring the mixture to a boil, stirring occasionally.
Let the kadi simmer for about 10-12 minutes, stirring occasionally to ensure it doesn't stick to the bottom.
Once the kadi thickens to your desired consistency, turn off the heat.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with steamed rice or any flatbread of your choice.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2122 mg | 92% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 28.0 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
