Maharashtrian kadhi can be easily adapted into a whole-food, plant-based (WFPB) version by using homemade plant-based yogurt made from soy, peanut, or cashew milk instead of dairy, and thickening it with chickpea flour (besan). This variation is lighter than the Punjabi kadhi and does not include deep-fried pakoras, making it naturally healthier and more digestible. It is gently flavored with curry leaves, ginger, green chilies, turmeric, and cumin, giving it a soothing aroma and mild spice without any added oil. Rich in plant protein from besan, probiotics from non-dairy yogurt, and antioxidants from spices, it supports gut health, immunity, and digestion. The taste is tangy, smooth, and refreshing, providing a cooling effect when paired with steamed brown rice or millet. In Maharashtra, it is enjoyed both as an everyday comfort food and as part of festive or fasting meals, valued for its simplicity, nutrition, and balanced flavors.

Ingredients
1 cup fresh or sour plant-based yogurt (I used peanut yogurt)
2 tbsp chickpea flour (besan, kadalai mavu)
2 cups (500 ml) water
3 cloves garlic
4 green chillies
1 tbsp grated coconut
1/2” piece ginger
1 tbsp date paste
Unrefined salt to taste
1 sprig curry leaves
2 cloves garlic, chopped
2 dried red chillies
1 tsp mustard seeds (sarson, kadugu)
1 tsp cumin seeds (sabut jeera, jeeragam)
1 tbsp coriander seeds (sabut dhania, kothamalli varai)
1/2 tsp fenugreek seeds (sabut methi, venthiyam)
1/4 tsp asafoetida (hing, perunkayam)
1” piece cinnamon (dalchini, lavangathu pattai)
1/2 cup additional water (optional)
1/2 tsp peppercorns (optional)
1 tbsp freshly chopped coriander leaves (optional)
Method
Add ginger, garlic, green chillies and grated coconut to a mortar
Coarsley pound to get a green paste
Set aside
In a deep container, add chickpea flour and yogurt
Whisk until smooth
Add the green paste and continue to whisk
Pour water and whisk gently till it froths up
Transfer the buttermilk slurry to a deep, heavy-bottomed vessel and gently and consistently stir over low/medium flame
Add date paste and salt
Once the buttermilk comes to a gentle simmer, reduce the flame to it’s lowest setting
Meanwhile, heat a small wok and add mustard seeds and cumin seeds
When they begin to splutter, add coriander seeds, red chillies, chopped garlic, fenugreek seeds, asafoetida and curry leaves
Finally add clove and cinnamon
Add peppercorns, if using
Pour this tempering over the buttermilk and switch off the flame
Cover and let the buttermilk rest for 5 minutes
Garnish with coriander leaves, if using
Serve hot as a refreshing drink or with red/brown/millet rice
Enjoy!