Vegan Kadhi

March 11, 2019mayurisjikoni
Blog post

EVENT:FOODIEMONDAY/BLOGHOP
THEME:#186 PLANT BASED MILK RECIPES

What is all this hype about consuming non dairy products? Nowadays vegan cheese, yogurt, milk, spreads, cream cheese, etc are readily available in the supermarkets in the western countries. These all have been developed for people who follow the vegan diet. People who follow vegan diets do not consume anything that is made or comes out of an animal. So that means they do not consume normal or dairy milk and its products.

While I personally still need a lot of convincing to become a vegan, I don’t frown or look down on those who follow the diet. Follow what your heart and mind says. What I find  nigglingly irritating is that most airlines now presume that if your meal preference is vegetarian they  feel that I will be fine with a vegan diet. Please, I’m not as I really don’t like margarine on my rolls, I miss out on some nice dessert and don’t get my little bar of chocolate or cheese.

Just my thought..if milk and milk products are bad for us then why did Lord Krishna love makhan (butter), yogurt, milk based sweets? Food for your thoughts???

Anyway, so then if I’m not a vegan (yet!!!), then why am I talking about vegan diet? Well, this week’s theme Plant Based Milk Recipes was suggested by fellow member of the group Archana who blogs at The Mad Scientist’s Kitchen. She is not a vegan but has many healthy recipes on her blog. I think she decided to include more healthy recipes in her family’s daily diets for her  hubby’s health and also because she is going trekking to the Himalayas soon. To enjoy that activity one must be fit. I remember years back hubby and I decided to trek at bit of the Himalayas when we were in Nepal. Did we even have any idea about making our bodies fit for the cold climate, make it strong for the trek etc, etc. Nothing like that. We managed to climb up till the very first easy post Sarankot. Then we decided to come down, through the terraced rice paddies. Needless to say, next two days we couldn’t get out of our beds to eat. Visiting the toilet was like a humungous task!

Initially Archana wanted us to just make a plant based milk at home. Later as members discussed, she decided that we could make a recipe using plant based milk. Make the milk at home or buy ready made. Due to my health and lack of necessary equipment at our Bangalore home, I decided to buy coconut milk. Back in Kenya, whenever I need coconut milk for a recipe I make it at home. Its so easy. Add enough water to fresh grated coconut and blend it in a liquidizer. Strain out the white liquid using a fine sieve or cloth. Squeeze out the liquid from the grated coconut as much as you can. This is the more creamier part of the coconut milk. Return the grated coconut back to the liquidizer jug and add enough water, this time you will need less. Process it and strain it out again. Squeeze the liquid out of the grated coconut. You will notice that the grated coconut now appears dry. If you’re using coconut milk for curries, best to use the thinner one to cook the veggies, meat or fish. When the dish is nearly ready, then add the thicker milk.

There are many plant based milk options. As I mentioned many of the milks are available in the supermarket. But if you want to make then at home it is doable. Most of the  recipes require you to soak the main ingredient in water overnight and then you process it in a blender. Strain and milk is ready.  Some plant based milks are made from:

  • cashew nuts
  • almonds
  • hazelnuts
  • walnuts
  • rice
  • soya
  • oat
  • coconut
  • pea
  • hemp
  • sunflower seeds
  • sesame seeds
  • pumpkin seeds
  • peanuts
  • tiger nut
  • corn
  • amaranth
  • spelt

At this stage I’m not going to go into the details as to how to make these milks at home. However, when the theme was suggested, the first thing that came to my mind was that sometime back hubby’s uncle whose whole family follows the vegan diet had sent me a recipe to make a vegan kadhi. Like so many recipes, it was left in the folds of my old diary where I jot down recipes.

As the saying goes there is a time for everything and so the time to make the vegan kadhi has come. I served it with some veg pulao and didn’t tell hubby that the kadhi is not the normal yogurt based one. He seriously couldn’t tell the difference when added to the pulao. I asked him to taste it on its own. He immediately said yummm a coconut kadhi. All the flavors of the kadhi are there, yes you do taste the coconut but then that’s a likable taste right? Compared to the normal kadhi, I didn’t have to add a bit of jaggery as coconut is not sour like yogurt but I had to add lemon juice to get a bit of the sour taste.

Overall, making this vegan kadhi was a breeze…well easy and if ever I had guests who were vegan, Wouldn’t bother to make the normal kadhi and hubby reckons I should make it often.

VEGAN KADHI USING COCONUT MILK

Serves 2

1 cup creamy coconut milk

2-2½ cups water

2 tbsp chickpea flour (besan, chana flour)

a generous pinch of turmeric powder (haldi)

½ tsp salt

1-2 green chillis, crushed or sliced

1 tsp ginger paste

1 sprig curry leaves (kari patta, limdi)

¼ tsp cumin seeds (jeera)

6-8 fenugreek seeds (methi)

1-2 tsp lemon juice

 

For the tempering:

1 tsp coconut oil/veg oil

¼ tsp cumin seeds (jeera)

½ tsp mustard seeds (rai)

4-6 fenugreek seeds (methi)

1″ cinnamon stick (taj)

3-4 cloves (laving)

6-8 peppercorns (mari)

1 sprig curry leaves (kari patta, limdi)

4 cloves of garlic, peeled and finely chopped

a generous pinch of asafetida

 

For garnishing:

2 tbsp chopped fresh coriander

 

Preparation of the kadhi:

  1. Mix coconut milk, water and chickpea flour till you get a smooth liquid. Use a whisk or hand blender.
  2. Pour the liquid into a saucepan.
  3. Add salt, cumin and fenugreek seeds, chillis, curry leaves, ginger and turmeric powder.
  4. Place the pan over medium heat and stir till the liquid becomes hot.
  5. Lower the heat, let the kadhi simmer. Stir it occasionally. Let it simmer for 8-10 minutes. By now the kadhi will have become thick and creamy.
  6. Take the pan off the heat.

 

Preparation of the tempering:

  1. Heat oil in a small pan over low heat.
  2. Add fenugreek seeds, cloves, peppercorns, cinnamon.
  3. Then add mustard and cumin seeds.
  4. Add garlic and stir till it begins to turn light pink.
  5. Add the curry leaves and asafetida.
  6. Mix well.
  7. Pour the tempering over the kadhi.

Add the chopped coriander and serve hot kadhi with your favorite rice, khichdi, etc.

 

Tips:

  • I used 2½ cups of water as we don’t like a very thick kadhi.
  • Stir the kadhi frequently to get a homogeneous consistency.
  • Add spices according to your taste.
  • Add curry leaves to the simmering kadhi imparts curry leaves flavor.
  • Use the same recipe to make a vegan pakora kadhi.

 

Pin for later:

 

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

You may want to check out some vegan recipes:

Glowing Skin Smoothie

Blog post

Vegan Mixed Berries Ice Cream

Black Rice Pudding 1

Black Rice Pudding

quinoa lapsi

 

Sharing this recipe with the following event:

 

24 Comments

  • The Girl Next Door

    March 11, 2019 at 8:46 pm

    I have a feeling I’m going to love this Vegan Kadhi. I’m so trying this out! Thank you so much for the detailed recipe – the kadhi surely looks fab!

     
    1. mayurisjikoni

      March 13, 2019 at 1:01 pm

      Thank you so much Priya and let me know how it turns out for you.

       
  • Kalyani

    March 12, 2019 at 9:51 am

    agree with you on the vegan / non -vegan divide. I am not a staunch vegan, but I do have my preferences. This Kadhi with coconut milk looks so delish, bookmarking to try as the husband and me are kadhi fans !

     
    1. mayurisjikoni

      March 13, 2019 at 12:58 pm

      Thanks Kalyani and please let me know if you liked it.

       
  • Vidya Narayan

    March 12, 2019 at 9:55 am

    Mayuri, like you, I would need serious convincing to go vegan. I enjoy curd and as a South Indian it is difficult to give up that comfort food. Talking about comfort food, the vegan kadhi share here is impressive. The coconut milk would actually lend a natural sweetness which jaggery does for the Gujarati kadhi. Would be great with steamed rice or pulao too during summers.

     
    1. mayurisjikoni

      March 13, 2019 at 12:56 pm

      Thank you Vidya, like you I love yogurt and all dairy products.

       
  • Batter Up With Sujata

    March 12, 2019 at 2:45 pm

    Never thought of vegan kadhi. Looks superbly delicious and flavourful. All the flavours of normal kadhi but without curd sounds amazing. Loved it.

     
    1. mayurisjikoni

      March 13, 2019 at 12:54 pm

      thank you so much Sujata.

       
  • chefmireille

    March 13, 2019 at 5:19 am

    this vegan version of kadhi looks so delicious. I am sure the coconut flavor also added another layer of deliciousness to it.

     
    1. mayurisjikoni

      March 13, 2019 at 12:49 pm

      it did Mireille, thank you so much.

       
  • Shobha Keshwani

    March 13, 2019 at 5:25 am

    I have never tried this kadhi.. must be so flavourful with coconut milk .. nice variation.

     
    1. mayurisjikoni

      March 13, 2019 at 12:48 pm

      Thanks Shobha.

       
  • Mina Joshi

    March 13, 2019 at 10:45 am

    What a clever idea of making a vegan kadhi. My son loves kadhi with pakoras and uses vegan yogurt. I will share your recipe with him as this sounds so much tastier.

     
    1. mayurisjikoni

      March 13, 2019 at 12:47 pm

      Thank you so much Mina, I’ve not tasted vegan yogurt but with coconut milk it tasted good.

       
  • poonampagar

    March 13, 2019 at 8:09 pm

    Never tried a vegan kadhi , but this one with coconut milk sounds so creamy and delicious di ! Thanks for the lovely share !

     
    1. mayurisjikoni

      March 14, 2019 at 9:01 am

      Thanks Poonam and you’re welcome.

       
  • Ami

    March 15, 2019 at 1:27 pm

    I look forward to trying this! I am a vegetarian, recently turning vegan. In answer to your question, about Krishna loving butter, which I had often thought, any time I considered a vegan diet: I think if Krishna saw the current situation of factory farming and industrial dairy production, He would be appalled. I had never examined the ties between the dairy and the beef industry, but, once I did, it has changed the way I think of dairy in the modern day. Since most cows are no longer treated with the love and care that Krishna demonstrated, I have had to re-examine my relationship to dairy.
    Thought I would share with you, as I have often thought about the Krishna-dairy connection as well.

     
    1. mayurisjikoni

      March 15, 2019 at 10:07 pm

      Thank you for sharing your thoughts on this important topic. I guess he would be appalled by how animals are treated in this modern times.

       
  • ARCHANA POTDAR

    March 15, 2019 at 5:47 pm

    Mayuri thanks for the kind words. I am awestruck at my achievements! 😀
    As for the coconut kadhi first let me thank you for participating inspite of ill-health. I am really touched. Now for the kadhi it looks so yummy and sounds so doable anytime of the day. Reading your post I realize that I am a lazy lady I buy my coconut milk it is simple but…
    Will stop doing that now on. Thanks.

     
    1. mayurisjikoni

      March 15, 2019 at 10:12 pm

      Thank you so much Archana, going into the kitchen makes me feel that I’m getting better fast. can’t just rest on my back and do nothing.

       
  • FoodTrails

    March 16, 2019 at 8:40 pm

    Mayuriji,I love reading your write-ups for the post, n really appreciate with so much to take care on your health side you come up with such nice recipes and articles. Coconut milk in kadhi instead of yogurt is a wow addition and must have added to a nutty taste to it..the bowl of creamy kadhi sure looks so tempting!!!

     
    1. mayurisjikoni

      March 17, 2019 at 3:41 pm

      Thank you Swati so much, when I’m not asleep I find it impossible to lie down in bed for long periods of time.

       
  • Veena Krishnakumar

    March 23, 2019 at 3:25 pm

    I do not think I can ever go vegan with my love for dahi. But this vegan kadhi is pushing me to try this asap, I can imagine the flavour. Looks amazing.

     
    1. mayurisjikoni

      March 24, 2019 at 4:35 pm

      We’re in the same boat Veena, I love my dahi too much. However, this kadhi was different in taste and something I’d make again to go with pulao.

       

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