Indian gooseberry (amla) kadhi is a refreshing, seasonal variation of the traditional kadhi, prepared in a whole-food, plant-based (WFPB) way without oil, dairy, or refined ingredients. Originating in regions where amla grows abundantly—especially parts of North and Central India—this kadhi evolved as a cooling yet immunity-boosting dish, valued in traditional home cooking. In WFPB amla kadhi, blended amla provides natural tanginess in place of yogurt, while chickpea flour adds body, plant protein, and satiety. Nutritionally, it is rich in vitamin C, antioxidants, and polyphenols from amla, supporting immunity, skin health, and iron absorption, while also offering fiber, magnesium, and B-vitamins from besan. The absence of oil keeps it low in fat and heart-friendly, making it suitable for therapeutic and everyday diets alike. The spices—such as turmeric, cumin, ginger, and curry leaves—enhance digestion and anti-inflammatory benefits. Though not as widely known as yogurt-based kadhi, amla kadhi is gaining popularity among WFPB and health-conscious communities for its unique flavor, digestive ease, and alignment with traditional Indian wisdom of using seasonal, medicinal foods.

Ingredients
2 cups plant based yogurt
6-7 Indian gooseberries (amla, nellikkai)
2 tbsp chickpea flour (besan, kadalai mavu)
1/2 tsp turmeric powder (haldi powder, manjal podi)
2 green chillies, chopped or slit
1” piece ginger, grated
To Temper
1 tsp mustard seeds (sarson, kadugu)
1 tsp cumin seeds (sabut jeera, jeeragam)
1/2 tsp asafoetida (hing, perunkayam)
4-5 fenugreek seeds (sabut methi, venthiyam)
2 green chilli, chopped
1 sprig curry leaves
Unrefined salt to taste
A drop of date syrup
1 tbsp coriander leaves to garnish (optional)
Method
De-seed the gooseberries boil till soft
Make a fine pulp and set aside
In a small bowl, whisk yogurt till lump-free
Stir in chickpea flour with a whisk
Mix in turmeric powder and gooseberry and mix to form a smooth mixture
Set aside
Heat a wok and add mustard seeds, fenugreek seeds,,
Once it begins to splutter, add cumin seeds, green chilli, ginger and curry leaves
Sauté for a few seconds
Reduce the heat and add yogurt mixture
Add about 1 1/2 cups of water or enough to ger your desired consistency
Keep stieeing continuously till the mixture comes to a boil
Add salt and date syrup
Simmer for 5 minutes
Optionally, make another tempering of cumin and red chilli
Remove from heat and serve with steamed rice
Enjoy!