Wednesday, April 22, 2015

Non-Dairy Kadhi (Simple Vegan Kadhi With Tofu Or Coconut Milk)

I made this Kadhi just to see if it would work using tofu or coconut milk instead of the traditional yogurt or buttermilk. And work it does - golden deliciousness!! So use tofu or coconut milk - your choice - both work brilliantly.

If green chiles are not handy, dried red chiles may be substituted - just add along with the spices to the oil. I like using both red and green chiles for their unique flavors.

After trying the recipe, you can adjust the thickness as you wish; add more besan for a thicker kadhi or more water for a thinner one. Add lime/lemon juice to your taste.

Panch Phodan or Phoran is a spice mix of whole seeds - brown mustard, nigella, cumin, fenugreek and ajwain; check this recipe for details.

Kadhi over Basmati Rice and Okra with Onions & Tomato

1 cup any Tofu OR 1 cup regular Coconut Milk (not beverage)
2 Tbsp Besan
2 tsp Oil
1 tsp Panch Phodan
4-5 whole Cloves
1 (1") piece Cinnamon Stick
1 small Onion, chopped (optional)
2 Tbsp fresh Ginger, finely chopped
2 hot Green Chiles, cored and chopped
1 stem fresh Curry Leaf, sliced
1 Tomato, diced (optional)
1/2 tsp Turmeric
1 tsp Sea Salt
1 Lemon/Lime, juiced


If using Tofu, place in the container of a blender with 1/2 cup of water and a pinch of salt and give it a whirl until smooth.

Combine the processed tofu from above or the coconut milk and besan in a bowl and whisk until mixed well; set aside. Alternately, the besan mixture may be whirled in the blender to get a smooth mixture.

Heat oil in a sauce pan and add the seeds and whole spices; when the popping subsides in just a minute or so - do not let the spices burn - add onions if using, the curry leaves, ginger, green chiles, turmeric and salt. Cook stirring for about a minute until onions begin to soften.

Stir in the tomatoes if using and mix well.

Pour the besan/tofu/coconut milk mixture into the pan and stir well. Add a cup of water to the bowl, stir to gather any besan left in it and add to the pan.

Cook the kadhi stirring often until it almost comes to a boil - you want to watch closely as kadhi has a tendency to boil over!

Reduce the heat and simmer very gently for about 10 minutes. Remove from heat, cover, and allow to rest for 5 minutes.

Stir in half the lemon/lime juice and taste; add more lemon/lime and salt if needed. Kadhi should be a little lemony but not sour.

Serve hot over freshly cooked grains with your favorite veggies and papadams on the side.


Non-Dairy Kadhi

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