NON-DAIRY KADHIIngredients

2/3 cup thick coconut milk; 2 tbsp roasted sa�u flour 1/2 tsp cumin seeds1 tsp A2 cow ghee2 green chillies2-inch piece ginger, ground to a pasteHandful curry leavesJuice of 1 medium sized lemonPink Himalayan salt -to taste turmeric powder - a pinch

Method:1. Prepare a slurry of the sa�u in 3 cups of water. 2. If the coconut milk is watery instead of thick, use less than 3 cups of water here.3. Roast the cumin seeds in 1 tsp ghee. When the cumin seeds begin to spu�er, add large pieces of the green chillies, ginger paste and some curry leaves. 4. To this seasoning add the sa�u slurry and salt.5. If you like your kadhi to be yellow, add a li�le turmeric powder as well. Heat this liquid mixture to a boil.6. Reduce the flame to low, add the coconut milk and simmer for just a minute.7. Very important for flame to be low and to heat the coconut milk for only a short dura�on, otherwise the coconut milk splits.8. Switch off the gas and add juice of half a lemon.9. Serve hot.

Notes:Coconut milk is full of important nutrients like manganese and copper, which are known to boost your heart health. It’s a great source of good fats that benefit thyroid, hormones, liver and immunity,The mix of spices make it an�-inflammatory and easy diges�ng curry that goes well with most dishes.