Soy Yogurt Kadhi

Soy Yogurt Kadhi
 Features: Soy yogurt in place of dairy yogurt to accompany khichdi.

1 cup soy yogurt
1 tsp sesame oil
Pinch mustard seeds
Pinch turmeric
3-4 Curry Leaves (fresh or dry, see directions below for difference in cooking method)
1 tsp Fresh Ground Ginger
1 tsp salt
1 ½ cups water
4 Tbsp water
2 tsp chick pea flour   
1 tsp whole cumin
1/8 cup chopped fresh coriander (cilantro)
Optional 1 tsp fresh ground green peppers (spicy hot!)

  1. In one pot, mix soy yogurt and 1 ½ cups water
  2. In a separate bowl mix chick pea flour in 4 Tbsp water. Remove lumps by pressing with a spoon, and if needed, strain through a strainer. Add to the pot with soy yogurt.
  3. In a very small pot, or a large spoon that can be heated on the spoon, warm the sesame oil, then add cumin, mustard seeds, and turmeric
  4. If curry leaves are fresh, also add them to the oil and spice mixture. If not add them directly to the pot with yogurt and chick pea flour mixture.
  5. Add the oil and spice mixture to the pot with yogurt and chick pea flour
  6. Add ginger, salt and optionally, green pepper
  7. Heat over stove
  8. Lastly add coriander (cilantro) as garnish
  9. Pour over Khichdi and enjoy.


Serves 3-4.

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