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
- 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)
Step-by-step instructions
Step 1 · In a mixing bowl
In a mixing bowl, combine besan and vegan curd. Whisk well to ensure there are no lumps.
Step 2 · Add haldi
Add haldi, lal mirch, salt, and water. Mix thoroughly to form a thin batter.
Step 3 · Heat oil in a kadai (deep pan)
Heat oil in a kadai (deep pan). Add jeera, sarson, hing, and curry patta. Let the seeds crackle.
Step 4 · Add chopped green chilli to the tempering and sauté for a minute
Add chopped green chilli to the tempering and sauté for a minute.
Step 5 · Slowly pour the besan-curd mixture into the tempering
Slowly pour the besan-curd mixture into the tempering, stirring continuously to prevent lumps.
Step 6 · Cook the kadhi on medium flame
Cook the kadhi on medium flame, stirring occasionally, for 10-12 minutes till it thickens and a gentle boil appears.
Step 7 · Garnish with fresh coriander and serve hot with steamed rice or roti
Garnish with fresh coriander and serve hot with steamed rice or roti.
Why this recipe 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.
A note on tradition
Kadhi has deep roots in Punjabi, Gujarati, and Rajasthani cuisine, often served during festivals like Holi and Diwali. Its simplicity and comfort make it a regular lunch dish in Indian homes, especially during summers. Regional variations include Gujarati kadhi (sweeter and thinner) and Punjabi kadhi (thicker with pakoras), while this vegan version is gaining popularity for its health appeal.