How to make Vegan Kadhi- SK Khazana -

Oh yes you can make kadhi without the usual yogurt – here we have used vegan yogurt

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Vegan yogurt, Gram flour (besan) (बेसन)

Cuisine : Indian

Course : Dals and Kadhis

You can also find more Dals and Kadhis recipes like Konkani Varan Ma Chole Di Dal Panchvarna Rasam Punjabi Sookhi Urad Dal

Vegan Kadhi- SK Khazana

Vegan Kadhi- SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sour

Ingredients for Vegan Kadhi- SK Khazana Recipe

  • Vegan yogurt 1/2 cup

  • Gram flour (besan) 2 teaspoons

  • Raisins 1/4 cup

  • Onion peeled 1 large

  • Green chillies 2

  • Rock salt (sendha namak) to taste

  • Oil 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Garlic finely chopped 1 teaspoon

  • Curry leaves 8-10

  • Dried red chilli 1

  • Turmeric powder 1/2 teaspoon

  • Fresh coriander sprigs for garnish

  • Boiled brown rice to serve


Step 1

Take raisins in a bowl, add sufficient water and let them soak for 30 minutes.

Step 2

Transfer the soaked raisins into a blender jar, add ¼ cup water and blend to a smooth paste.

Step 3

Halve onion and slice both halves horizontally. Finely chop green chillies.

Step 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)

Step 5

Add 1 cup water and whisk again.

Step 6

Heat oil in a pan, add cumin seeds and let them change colour. Add green chillies, garlic, curry leaves and sauté well.

Step 7

Add broken dried red chilli and sliced onion and mix well. Roast till translucent.

Step 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.

Step 9

Transfer into a serving bowl, garnish with coriander sprig. Serve hot with brown rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.