Nut-Free Kadi
Delight in the rich, comforting flavors of Nut-Free Kadi, a wholesome Indian curry that’s perfect for those with nut allergies. This gluten-free recipe combines creamy yogurt, protein-packed chickpea flour (besan), and a fragrant tempering of cumin, mustard seeds, curry leaves, and green chilies. Gently simmered to perfection, this dish boasts a smooth, tangy texture with a subtle kick of spice. With no nuts in sight, it's a worry-free yet flavorful take on the classic kadi, making it ideal for family meals or special occasions. Ready in just 40 minutes, Nut-Free Kadi pairs beautifully with steamed rice or soft rotis, offering a comforting and satisfying meal for up to four people. This easy-to-make dish is a must-try for anyone seeking a flavorful nut-free curry option without sacrificing tradition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Yogurt (curd)
- 0.5 cup Besan (chickpea flour)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Red chili powder
- 3 cups Water
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Fenugreek seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 small Green chilies, slit
- 1 teaspoon Ginger, grated
- 10 leaves Curry leaves
- 2 tablespoons Coriander leaves, chopped
Instructions
In a large bowl, whisk together yogurt, besan, turmeric powder, salt, and red chili powder until smooth and no lumps remain.
Gradually add water to the yogurt mixture, whisking continuously to ensure a lump-free consistency.
Heat oil in a deep pan over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds. Allow them to splutter.
Add asafoetida, slit green chilies, grated ginger, and curry leaves to the pan. Sauté for a minute until fragrant.
Slowly pour the yogurt-besan mixture into the pan, stirring constantly to prevent curdling.
Bring the mixture to a boil, then lower the heat. Simmer gently for 20 minutes, stirring occasionally, until the kadi thickens slightly and the raw flavor of besan disappears.
Adjust the salt and consistency if needed by adding more water if the kadi becomes too thick.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with steamed rice or roti.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 40.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1507 mg | 32% | |
*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.
