Coconut Milk Kadhi

January 25, 2020

Kadhi is a creamy savory soup, traditionally made with buttermilk or yogurt. Through out most of Indian there are different variations of kadhi, however I was raised with Gujarati version. Growing up, my mom would make this comforting soup at least once a week, and it would usually be accompanied with Khichdi (a rice and lentil dish). Not only is this Ayuvedic soup absolutely delicious, but it is also very nutritional as it is rich in protein, minerals, and the highly beneficial turmeric which is an amazing source of antioxidants.

While I still enjoy the buttermilk version of this dish, I found myself searching for a way to make it lactose free for my client, so upon some research I discovered that I can make this with coconut milk.

Ingredients

  • 1 can regular coconut milk
  • 1 can coconut cream
  • 2 cups water
  • 2 tbs chickpea flour
  • 2 tbs ghee (in case you are curious, ghee isn’t dairy free, but it is lactose-free)
  • 1-2 tsp turmeric
  • 1/4 tsp hing (asafoetida)
  • 1 tbs cumin
  • 1 tsp chili powder or 1 dried red chili
  • 1/2 fresh green chili thinly cut
  • 5-7 curry leaves
  • 1 pinch of dried methi leaves or powder
  • 5 cloves garlic (finely minced)
  • 1/2 tbs ginger paste (or 1/2 of a fresh ginger finely minced)
  • 1 freshly squeezed lemon juice
  • 1 tbs coconut sugar (optional)
  • 1/4 cup finely cut cilantro (I prefer including the stems as well as leaves)

The Process

  • In a medium sized saucepan combine the coconut milk, coconut cream, water, chickpea flour, green chili, and turmeric.
  • Whisk until smooth.
  • Allow the coconut milk and the whisked content to simmer on how heat, stirring occasionally.
  • In a separate smaller sauce pan prepare the vagar (a sautéing technique used to activate the flavor of the spices) add the ghee, and heat at medium.
  • When the ghee appears melted and heated, add a couple of pieces of the cumin in the ghee. If the cumin shakes or pops, this means the ghee is hot enough.
  • Add the the hing, bay leaves, turmeric, chili powder or full red chili, methi, ginger, and lastly garlic. Once the spices appear roasted, turn off the heat.
  • Pour the vagar from the smaller sauce pan into the the coconut milk pan.
  • Add the lemon juice, and salt to taste.
  • If you wish to counter balance the tartness, add some coconut sugar.
  • Simmer for 10-15 minutes, occasionally stirring.
  • If you added full red and green chilis you may want to scoop them out before serving.
  • Garnish with cilantro.