Tasty Gravy for Vegan Kadi explained in a minute!
For Kadhi : 2 heaps tablespoon gram flour (besan)
2 cups vegan curd
3 cups water
3-4 cloves of garlic
A small piece of crushed ginger
Salt to taste (crushed)
1/4 teaspoon turmeric powder
A small piece of jaggery (gud), optional
For The Tadka: 1 tablespoon cooking oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon methi seeds (methre/fenugreek seeds)
A small stick of cinnamon 2-3 cloves
1-2 bay leaves
1-2 medium dried red chillies
A few curry leaves
Kadhi is one dish that features on almost every Indian's list of favorite foods. It's quite a popular dish with every region in India having its own version of the tangy curd-based gravy. My personal favorites are the thick and spicy Punjabi versions and the flavorful, sweet & sour Gujarati one. After going vegan many people miss having kadhi, but the good news is that you can still enjoy your favorite comfort food by simply substituting dairy curd with vegan curd.
The kadhi recipe I make most often is not even an authentic one—it's kind of a hybrid between the Punjabi version and the Gujarati one—but it's a pretty quick and easy one.
1. Blend together all the ingredients listed under the "For kadhi", except water to form a smooth paste. Add water to the mixture and bring it to a boil in a heavy bottomed saucepan or kadhai, stirring continuously. Cook on a medium flame for 10-15 minutes.
2. Take a small saucepan and heat the oil. Add all the ingredients listed under "For tadka" in the same order as listed. Pour this tadka over the kadhi and mix well. Simmer the kadhi for a few more minutes for the flavors to blend well.
Your simple vegan kadhi is ready!
You can add pakoras or boiled vegetables to the kadhi if you wish; I added onion pakora.