Vegan Kadhi
Lunch • India
How to Make Vegan Kadhi (Traditional & Healthy Version)
Vegan Kadhi is a wholesome Indian lunch dish bursting with tangy flavours, traditionally enjoyed across North and Western India. Kadhi, typically made with dahi (yogurt) and besan (gram flour), is a staple in Punjabi and Gujarati households. This vegan adaptation uses plant-based curd, retaining the authentic taste while catering to dairy-free diets. The dish is renowned for its creamy, spiced texture and comforting aroma, perfect for nourishing meals during festivals like Holi and Diwali, or simply as a daily lunch staple. Kadhi is often paired with steamed rice or bajra roti, making it a versatile addition to the Indian meal repertoire. The balance of spices such as haldi (turmeric), jeera (cumin), and hing (asafoetida) provides a depth of flavour that appeals to all age groups. Its tangy and savoury profile makes it a favourite during the warmer months, helping to cool the palate. Vegan Kadhi is not only delicious but also easy on the stomach, making it ideal for health-conscious individuals and those tracking calories. Whether you're seeking an authentic Indian vegan recipe or a healthy twist for your lunch, Vegan Kadhi is a must-try.
Ingredients(for 1 medium bowl (approx. 250ml))
- 1/2 cup Besan (Gram Flour) (Chickpea flour)
- 1 cup Vegan curd (Plant-based dahi)
- 1/2 tsp Haldi (Turmeric powder)
- 1/2 tsp Lal mirch (Red chilli powder)
- 1/4 tsp Hing (Asafoetida)
- 1 tsp Jeera (Cumin seeds)
- 1/2 tsp Sarson (Mustard seeds)
- 8-10 leaves Curry patta (Curry leaves)
- 1 Green chilli (Finely chopped)
- to taste Salt
- 1 tbsp Oil (Use mustard or sunflower oil)
- 2 cups Water
- 1 tbsp Fresh coriander (Chopped) - optional
Instructions
- 1
In a mixing bowl, combine besan and vegan curd. Whisk well to ensure there are no lumps.
5 minutes
Use a hand whisk for a smooth mixture.
- 2
Add haldi, lal mirch, salt, and water. Mix thoroughly to form a thin batter.
3 minutes
Gradually add water to avoid splashing.
- 3
Heat oil in a kadai (deep pan). Add jeera, sarson, hing, and curry patta. Let the seeds crackle.
3 minutes
Keep flame on medium to prevent burning spices.
- 4
Add chopped green chilli to the tempering and sauté for a minute.
1 minute
Adjust chilli quantity for desired heat.
Why This Dish is Healthy
This dish is a healthy choice due to its high protein content from besan, low saturated fat, and absence of cholesterol. The inclusion of vegan curd makes it lighter and suitable for calorie-conscious diets. Kadhi is also rich in antioxidants from turmeric and coriander, supporting overall wellness. Its fibre and probiotic content aid digestion, making it ideal for lunch and weight management.
Vegan Kadhi is rich in plant-based protein from besan, and provides dietary fibre, vitamins, and minerals like iron, magnesium, and B vitamins. Vegan curd offers probiotics, supporting gut health without dairy allergens. The use of spices such as turmeric and cumin adds anti-inflammatory and digestive benefits. With minimal oil and no dairy, this recipe is suitable for lactose-intolerant individuals and those seeking heart-healthy meals.
Pro Tips
- 💡Tip 1: Always whisk besan and curd thoroughly to avoid lumps.
- 💡Tip 2: Stir kadhi continuously while cooking to prevent sticking.
- 💡Tip 3: Adjust water for desired consistency, as kadhi thickens upon cooling.
Storage & Serving
Store leftover kadhi in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if it thickens.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
