Vrat Ki Kadhi

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.

❤️ About This Vrat Ki Kadhi 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.

🧾 Ingredient Notes

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

Ingredients used in vrat ki kadhi in bowls and spoons with labels.
  • 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.

👩‍🍳 How To Make Vrat Ki Kadhi For Navratri?

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 making tempering and adding into kadhi.

💭 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 For Vrat Ki Kadhi

vrat ki kadhi in a bowl, a spoonful of taken from the bowl ready to eat

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Vrat Ki Kadhi Recipe For Navratri (Singhare Ki Kadhi)

5 from 3 votes
vrat ki kadhi in a bowl, a spoonful of taken from the bowl ready to eat
Vrat ki singhare ki kadhi – as the name says it is mostly made and consumed during vrat (Hindu fasting)
Kanan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 2

US measuring cups are used (1 cup = 240 ml)

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 (8%) | Carbohydrates: 15.3g (5%) | Protein: 4.8g (10%) | Fat: 9.1g (14%) | Saturated Fat: 2.2g (11%) | Cholesterol: 8mg (3%) | Sodium: 526mg (22%) | Potassium: 413mg (12%) | Fiber: 1.9g (8%) | Sugar: 5.6g (6%)

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