Have you ever heard of kadhi? It’s an Indian spiced yogurt dish that’s often served over rice or eaten with roti (Indian flatbread). Several variations of this dish exist even within India but here is one that is popular in the western part of the country. And we’re going to make it vegan, of course!
To turn mango kadhi into something I could eat, I had to make two modifications. I used vegan yogurt (instead of dairy yogurt) and because I am allergic to chickpeas, I replaced the chickpea flour that is traditionally used with rice flour.
The other main ingredients are
mango (duh!),
coconut flakes,
and a seasoning blend that includes mustard seeds and cumin seeds
This a super fun and flavorful, sweet and spicy recipe for the summer!
Yield: 4
Vegan Mango Kadhi
Prep time: 5 MCook time: 25 MTotal time: 30 M
Ingredients:
- 1 cup mango, cubed
- 1/4 cup coconut flakes
- 1 1/2 cups plain unsweetened vegan yogurt (such as coconut, almond, or soy)
- 1/2 cup unsweetened plant milk
- 1 - 2 cups water
- 3 tbsp rice flour
- 1 tsp turmeric
- 1 tsp red chili flakes
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- salt, to taste
- 1 tsp neutral oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- optional: cilantro, to garnish
Instructions:
- To a high-speed blender, add cubed mango, coconut flakes, yogurt, milk, and about 1 cup of water and blend until pureed. You can add more water (up to 2 cups) to adjust the consistency.
- Bring a large pot to medium heat and transfer the mango yogurt puree to the pot along with turmeric, chili flakes, chili powder and cumin powder.
- Once it begins to bubble, add the rice flour and stir the mixture, allowing kadhi to thicken.
- Turn off the heat and set the kadhi aside.
- In a separate small pan, add your neutral oil and heat on low heat.
- Toast the mustard and cumin seeds in the hot oil for a couple minutes, until sizzling.
- Drizzle the mustard and cumin seasoning blend and cilantro (if you don't have the gene that makes it taste like soap ;)) over the kadhi right before serving.
