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.
❤️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).
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.
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.
💭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.
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
Vrat Ki Kadhi (Singhare Ki Kadhi)
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.
Recipe seems nice, But i think no one uses red chilli powder and cilantro in vrat.
It depends on the family tradition.
If your family does not use then use green chili instead red chili powder. and skip cilantro.
Thanks for sharing. loved both recipes- Sama ki chichi and tutu ki kadhi.
Glad to know you liked.
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.
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.