Plant-Based Ghee
Ingredients:
Serves Two
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1 cup organic coconut oil (unrefined for richness, or refined if you prefer neutral)
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½ cup avocado oil (or olive oil for a gentler version)
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½ tsp turmeric powder
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½ tsp fenugreek seeds
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4–6 fresh curry leaves (or ½ tsp dried, optional)
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2 green cardamom pods, lightly crushed
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¼ tsp kala namak (black salt, adds buttery/eggy flavor)
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Pinch of Himalayan pink salt
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Optional: 1 tsp nutritional yeast (for depth and mild “buttery” note)
Directions:
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In a small saucepan, melt the coconut oil over low heat. Add the avocado oil.
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Once warm (not smoking), stir in the turmeric, fenugreek, curry leaves, and cardamom pods. Let them gently sizzle for 2–3 minutes until aromatic.
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Remove from heat. Add kala namak, Himalayan salt, and nutritional yeast if using. Stir well.
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Strain through a fine mesh strainer into a clean glass jar to remove solids.
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Let cool to room temperature, then cover and store in a cool, dark place (or refrigerate for longer shelf li
Use It For:
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Cooking Ayurvedic-inspired dals, kitchari, curries, or sautéed vegetables.
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Spreading lightly on warm roti, dosa, or toast.
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As a finishing drizzle over soups, stews, or grains for grounding, warming energy.