Dairy Free Kadhi

A gorgeously creamy coconut based version of the dairy classic, Kadhi is perfect with a spicy heating dahl to cool the palate and bring some mellow fragrant flavours. Made by Course Director Sam Hamrebtan using Cocos Organic Natural Yoghurt.
Servings: 6


  • 450 g cocos organic original
  • 450 ml water
  • 20 g chickpea flour
  • ½ cinnamon stick
  • 3 cloves
  • ½ tsp cumin powder
  • 1 tbsp coconut oil or ghee
  • 3 curry leaves
  • 1/2 tsp asafoetida
  • Kadhi masala 15g fresh ginger root, 5g fresh turmeric root, ½ green chilli, 5g mango ginger root if available blitzed in a blender or grinder
  • Salt to taste


  • Place the Cocos Organic in a bowl, and add water, chickpea flour and a little salt to taste
  • Whisk together till well blended, then add the kadhi masala and mix well
  • In a pan on a medium heat with no oil, add the cloves, cinnamon and cumin. Reduce the heat and add the coconut oil/ghee
  • Take the pan off the stove, add the asafoetida and yoghurt to the pan, then place back on the heat, stirring till well mixed. The mixture will begin to thicken the more you boil, so keep stirring to ensure a smooth consistency. Once the pan has been brought to the boil, turn the heat down and simmer till the kadhi is the consistency of double cream.
  • Serve with your favourite dahl or soup


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