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    Home » Fasting (Vrat) Recipes

    Vrat Ki Kadhi

    Published: Sep 10, 2020 · Last Modified: Sep 10, 2020 by Kanan Patel / 6 Comments

    Jump to Recipe Pin Recipe
    Collage of making vrat ki kadhi steps with text on the image for pinterest.

    Vrat ki kadhi - as the name says it is mostly made and consumed during vrat (Hindu fasting) days like Navratri, Ekadashi, Maha Shivratri, Janmashtami, etc.

    For regular kadhi, we use besan to thicken the gravy. But here we are using singhare ka atta (water chestnut flour), so this is also called singhare ki kadhi.

    singhare ki kadhi in a bowl garnished with coriander leaves
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredients
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🍽 Serving Ideas
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    Every family has its own rules and tradition when it comes to fasting. Please follow your family tradition and if not aware ask your elders. 

    Based on that skip and add the ingredients here. 

    For example, some families do not consume red chili powder, so in that case, use green chilies. Also, skip the dried red chili in the tempering step.

    There is another similar kadhi for fasting that uses rajgira flour, at home we call it farali kadhi.

    🧾Ingredients

    Here is the pic of the ingredients used in this vrat ki kadhi (singhare ki kadhi). 

    Ingredients used in vrat ki kadhi includes yogurt, singhara atta, chili powder, cumin seeds, salt, sugar, oil, curry leaves, dried chili, cilantro

    Yogurt: I would recommend using full-fat whole milk yogurt. If using a low-fat or fat-free version that your kadhi might have a thin consistency. Just in case if using less fat verity then increase the flour amount slightly which helps to thicken the kadhi.

    Oil: Please use peanut oil as other oils like canola, vegetable is not allowed. Instead, you can use ghee as well.

    👩‍🍳Step By Step Photo Instructions 

    1) Take yogurt, singhare ka atta, rock salt, red chili powder and sugar in a bowl.

    2) Whisk it really well until yogurt is smooth.

    3) Now add water and whisk again to mix.

    4) Take this mixture into a saucepan (or patila) and turn the heat on medium. Keep stirring very frequently until it comes to a simmer to avoid curdling. And let it simmer for 5-8 minutes or until thickens.

    collage of 4 steps showing kadhi ingredients in a bowl, whisked, water added, taken to the saucepan.

    5) At the end of the simmering process, heat the oil/ghee in a small tadka pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.

    6) Then add dried red chili and curry leaves, fry for 30-40 seconds.

    7) Immediately add this tempering to the simmering kadhi and mix well.

    8) Lastly, garnish with chopped cilantro.

    Collage of 4 steps showing cumin seeds in the oil, adding curry leaves, dried chili, adding tempering to kadhi, adding cilantro

    💭Expert Tips

    If using fat-free or low-fat yogurt then increase the amount of flour. The flour helps to thicken the kadhi.

    Use sour yogurt to make vrat ki kadhi, it gives nice taste and flavor. If your yogurt is not sour then add few drops of lemon juice (lime juice) at the end. 

    How to make your yogurt sour? Remove the required amount in a bowl, keep it covered on the countertop for 4-5 hours. This time may vary depending on the weather. If the climate is cold then you may need more hours, if the climate is hot then it may get sour in about 2 hours only.

    🍽 Serving Ideas

    • Serve this vrat ki kadhi with sama khichdi or sabudana khichdi.
    • It can be served with rajgira paratha, kuttu paratha or singhare ki puri, farali puri, etc.
    vrat ki kadhi in a bowl, a spoonful of taken from the bowl ready to eat

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    vrat ki kadhi in a bowl, a spoonful of taken from the bowl ready to eat
    Print Pin

    Vrat Ki Kadhi (Singhare Ki Kadhi)

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Vrat ki singhare ki kadhi - as the name says it is mostly made and consumed during vrat (Hindu fasting)
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 160kcal
    Servings 2
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ½ cup Plain yogurt
    • 1 tablespoon Singhare ka atta (Water chestnut flour)
    • ½ teaspoon Red chili powder
    • Rock salt (sendha namak) to taste
    • a pinch Sugar
    • 1 cup Water
    • 1 tablespoon Cilantro or coriander leaves chopped finely.

    For Tempering:

    • 1 tablespoon Oil or ghee
    • ½ teaspoon Cumin seeds
    • 1 Dried red chilies
    • 6-7 Curry leaves

    Instructions 

    • Take yogurt, singhare ka atta, rock salt, red chili powder and sugar in a bowl. Whisk it really well until yogurt is smooth.
    • Now add water and whisk again to mix.
    • Take this mixture into a saucepan (or patila) and turn the heat on medium. Keep stirring very frequently until it comes to a simmer to avoid curdling. And let it simmer for 5-8 minutes or until thickens.
    • At the end of the simmering process, heat the oil/ghee in a small tadka pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
    • Then add dried red chili and curry leaves, fry for 30-40 seconds.
    • Immediately add this tempering to the simmering kadhi and mix well.
    • Lastly, garnish with chopped cilantro.

    Notes

    • If using fat-free or low-fat yogurt then increase the amount of flour. The flour helps to thicken the kadhi.
    • Use sour yogurt to make kadhi, it gives nice taste and flavor. If your yogurt is not sour then add few drops of lemon juice (lime juice) at the end.
    • How to make your yogurt sour? Remove the required amount in a bowl, keep it covered on the countertop for 4-5 hours. This time may vary depending on the weather. If the climate is cold then you may need more hours, if the climate is hot then it may get sour in about 2 hours only.

    Nutrition

    Calories: 160kcal | Carbohydrates: 15.3g | Protein: 4.8g | Fat: 9.1g | Saturated Fat: 2.2g | Cholesterol: 8mg | Sodium: 526mg | Potassium: 413mg | Fiber: 1.9g | Sugar: 5.6g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. swati.asai

      September 05, 2020 at 2:27 am

      Recipe seems nice, But i think no one uses red chilli powder and cilantro in vrat.

      Reply
      • Kanan Patel

        September 06, 2020 at 5:09 pm

        It depends on the family tradition.
        If your family does not use then use green chili instead red chili powder. and skip cilantro.

        Reply
    2. Ekta

      April 12, 2016 at 2:10 pm

      Thanks for sharing. loved both recipes- Sama ki chichi and tutu ki kadhi.5 stars

      Reply
      • Kanan

        April 13, 2016 at 7:14 am

        Glad to know you liked.

        Reply
    3. Chris

      October 22, 2014 at 9:17 pm

      hiho, what kind of yogurt is used to make kadhi? In Europe one gets jogurt with 3,5% fat content. This one contains relatively much water I think. Alternatively one can get yogurt 'greek style' with higher fat content (about 8%-10%). Tzatziki is made of the latter one.

      Reply
      • Kanan

        October 23, 2014 at 2:42 pm

        You can use any kind of yogurt. If yogurt is more watery then add more yogurt and less water. If yogurt is thick then use less yogurt and more water to get right consistency. I have used regular plain yogurt made from whole milk.

        Reply

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