Non dairy kadhi

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Non dairy kadhi


Non-dairy kadhi

Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)
A dairy free version of delicous Gujarati Kadhi. A spicy soup made with coconut milk and sattu instead of the traditional yogurt.
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Prep Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 2
Calories 140 kcal


  • Whisker/hand blender
  • Iron kadhai/steel kadhai



  • Prepare a slurry of the sattu in 3 cups of water.
  • If the coconut milk is watery instead of thick, use less than 3 cups of water here.
  • Roast the cumin seeds in 1 tsp ghee. When the cumin seeds begin to sputter, add large pieces of the green chillies, ginger paste and some curry leaves.
  • To this seasoning add the sattu slurry and salt.
  • If you like your kadhi to be yellow, add a little turmeric powder as well. Heat this liquid mixture to a boil.
  • Reduce the flame to low, add the coconut milk and simmer for just a minute.
  • Very important for the flame to be low and to heat the coconut milk for only a short duration, otherwise the coconut milk splits.
  • Switch off the gas and add juice of half a lemon.
  • Serve hot.



Coconut milk is full of important nutrients like manganese and copper, which are known to boost your heart health. It’s a great source of good fats that benefit thyroid, hormones, liver and immunity.
The mix of spices make it anti-inflammatory and easy digesting curry that goes well with most dishes.


Serving: 1cupCalories: 140kcalCarbohydrates: 30gProtein: 12gFat: 14gFiber: 4g
Keyword traditional
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