Whole30 Traditional Punjabi Kadhi
Discover a nourishing twist on a classic Indian favorite with this Whole30 Traditional Punjabi Kadhi recipe! Perfectly crafted for those following a Whole30 lifestyle, this dairy-free version swaps traditional yogurt for creamy unsweetened coconut yogurt and uses gram-free flour alternatives like almond or cassava flour for a wholesome, gluten-free base. Infused with bold spices—including cumin, mustard seeds, turmeric, and curry leaves—and thickened to perfection, this comforting dish is bursting with authentic Punjabi flavors. Ready in just 30 minutes, it’s ideal as a cozy soup or a flavorful accompaniment to roasted vegetables. Garnished with fragrant cilantro, this warm and satisfying kadhi is sure to become a staple in your Whole30 meal plan.
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Recipe Information
Ingredients
- 1 cup Coconut yogurt (unsweetened, Whole30-compliant)
- 3 tablespoons Gram-free flour (such as almond flour or cassava flour)
- 4 cups Water
- 2 tablespoons Avocado oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 10 Curry leaves
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 1 Green chilies (finely chopped, optional)
- 1 teaspoon Himalayan pink salt
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
In a medium bowl, whisk together the coconut yogurt, gram-free flour (almond or cassava), and water until smooth and lump-free. Set aside.
Heat avocado oil in a large pot over medium heat.
Once the oil is hot, add cumin seeds, mustard seeds, and curry leaves. Allow them to splutter for 30 seconds to release their aromas.
Add turmeric powder, coriander powder, and red chili powder, stirring to combine and lightly toast the spices for 10-15 seconds.
Add grated ginger, minced garlic, and chopped green chili (if using). Sauté for about a minute until aromatic.
Reduce the heat to low and gradually pour in the coconut yogurt and flour mixture, stirring constantly to prevent curdling.
Add Himalayan pink salt and bring the mixture to a gentle simmer over medium heat. Stir occasionally to prevent sticking or lumps.
Lower the heat and let the Kadhi simmer for 20 minutes, stirring occasionally, until thickened and the flavors meld together.
Adjust seasoning if needed, and garnish with freshly chopped cilantro.
Serve hot as a comforting soup or alongside roasted vegetables for a Whole30-friendly meal.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 3.4 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1571 mg | 33% | |
*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.
