Vegan Kadhi- SK Khazana

Ingredients list for Vegan Kadhi- SK Khazana

• 1/2 cup Vegan yogurt
• 2 teaspoons Gram flour (besan)
• 1/4 cup Raisins
• 1 large Onion peeled
• 2 Green chillies
• to taste Rock salt (sendha namak)
• 2 teaspoons Oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Garlic finely chopped
• 8-10 Curry leaves
• 1 Dried red chilli
• 1/2 teaspoon Turmeric powder
• for garnish Fresh coriander sprigs
• to serve Boiled brown rice

Method

1. Take raisins in a bowl, add sufficient water and let them soak for 30 minutes.
2. Transfer the soaked raisins into a blender jar, add ¼ cup water and blend to a smooth paste.
3. Halve onion and slice both halves horizontally. Finely chop green chillies.
4. Take vegan yogurt in another bowl, add gram flour, rock salt, 1 tbsp of raisin paste and whisk till well combined. (You can store the remaining raisin paste in the refrigerator for up to a week)
5. Add 1 cup water and whisk again.
6. Heat oil in a pan, add cumin seeds and let them change colour. Add green chillies, garlic, curry leaves and sauté well.
7. Add broken dried red chilli and sliced onion and mix well. Roast till translucent.
8. Add turmeric powder and mix well. Add the vegan yogurt-gram flour mixture and mix well. Cook for 5 minutes or till the mixture thickens slightly. Take the pan off the heat.
9. Transfer into a serving bowl, garnish with coriander sprig. Serve hot with brown rice.