Non-Dairy Kadhi Recipe

Japleen Kaur

Recipe by Japleen Kaur

Non-Dairy Kadhi Recipe

Cooking Time

10 minutes

Total Time

25 minutes

  • Turmeric powder
  • Juice of 1 Medium-sized Lemon
  • Pink Himalayan salt
  • Thick coconut milk - 2/3 cup
  • Roasted sattu flour - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • A2 cow ghee - 1 tsp
  • 2 Green Chilies
  • Ginger - ground into a paste
  • Handful curry leaves
  • The mix of spices in this Non-Dairy Kadhi Recipe makes it an anti-inflammatory that can be easily digestible, unlike our usual Indian Kadhi 😀

    Non-Dairy Kadhi Recipe
    • 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 green chilies, ginger paste, and some curry leaves.
    • To this seasoning then, 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.
    • Then, reduce the flame to low, add the coconut milk and simmer for just a minute.
    • It is very important for the flame to be below and also to heat the coconut milk for only a short duration, otherwise, the coconut milk splits.
    • Then, switch off the gas and add the juice of half a lemon.
    • Serve hot.

    Health Benefits of Non Dairy Kadhi

    • Coconut milk is full of important nutrients like manganese and copper, which are known to boost your heart health.
    • Also, it’s a great source of good fats that benefit the thyroid, hormones, liver, and immunity.
    • Sattu has detoxifying properties. Consuming it every day keeps you healthy and protects you from several health ailments.
    • Sattu reduces bloating, increases metabolism, and helps your body burn calories effectively.
    • Sattu keeps your body hydrated and helps you beat the summer heat.

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    Please make sure to take the Non-Dairy Kadhi Recipe under the guidance of a dietitian/nutritionist.

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