Recipe: vegan kadhi

Cooking time - 20 minutes
This recipe serves 4

Ingredients for vegan Kadhi

• 200g of vegan yoghurt - I used this one

• 400ml of water

• a handful of raw redskin peanuts

• 1 fresh chilli – finely chopped

• 1/2 of a teaspoon of mustard seeds

• 1/2 of a teaspoon of cumin seeds

• a pinch of asafoetida

• 2 cloves

• 2 sweet neem leaves

• 1 small stick of cinnamon

• 2 tablespoons of gram flour

• 1/4 of a teaspoon of turmeric powder

• 1 tablespoon of lemon juice

• salt to taste

• 1 handful of freshly chopped coriander

How to make vegan Kadhi

1. blend the yoghurt, chilli, water and gram flour together

2. heat a saucepan on a medium heat

3. add the mustard seeds, cumin seeds, asafoetida, cloves, cinnamon, sweet neem leaves and put the lid on the pan

4. when the seeds start popping, add the peanuts

5. after 30 seconds, add the yoghurt mixture and keep stirring for a couple of minutes

6. add the lemon juice and the turmeric and keep stirring until it comes to the boil

7. add salt to taste

8. chop the coriander, add it to the kadhi and mix

9. it’s now ready to serve

I like drinking it on its own but amongst other things, it can also be enjoyed with plain rice or khichdi.

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