Singhare ki kadhi recipe or Vrat ki kadhi – It is made during the Hindu fast or vrat. It is thick sour gravy made from water chestnut flour and yogurt.
The procedure is same as usual kadhi recipe. The difference is the flour used in the kadhi. We are using fasting flour – singhare ka atta (Water chestnut flour). In regular kadhi we use besan to make it.
For tempering this vrat ki kadhi, curry leaves and dried chili are used. All family has different fasting rules. Many does not eat curry leaves and red chili. While some do. So always adjust the recipe as your family rules.
At my home, we call this a farali kadhi. We add suffix ‘farali’ to any fasting food. e.g. farali chutney, farali batata vada, farali sukhi bhaji.
I have added cinnamon powder in the kadhi which gives nice flavor and taste. So please do not skip it.
Check out other singhara flour recipes
Singhare ki puri // Singhare ke atte ka halwa // Sabudana singhara dosa
How to make Vrat ki kadhi recipe (Step by Step Photos):
1) Take yogurt, singhare ka atta, red chili powder, cinnamon powder, sendha namak and sugar in a bowl.
2) Mix it well.
3) Add water and again mix so there are no lumps of water.
4) Pour it into the pan, turn the heat to medium and let it come to a boil.
5) Keep stirring every 2 minutes otherwise yogurt will separate or curdle. let it simmer.
6) On another stove, heat the oil or ghee in tadka pan on medium heat. Once hot add cumin seeds and let them sizzle.
7) Then add curry leaves and dried red chili. Saute for few seconds.
8) Immediately add into simmering kadhi.
9) Mix and let it simmer for 5 minutes
10) Or till kadhi becomes thick,
11) Lastly add chopped cilantro.
12) Stir. Vrat ki kadhi is ready to serve.
Serving suggestion: If making this kadhi on vrat, Serve with samvat rice khichdi or sabudana khichdi. It can be served with rajgira paratha or kuttu ka paratha as well.
Singhare ki kadhi recipe (Vrat ki kadhi), Farali kadhi recipe
Ingredients (1 cup = 240 ml)
For vrat ki kadhi recipe:
- ½ cup Plain yogurt
- 1 tablespoon Singhare ka atta (Water chestnut flour)
- ½ teaspoon Red chili powder
- ⅛ teaspoon Ground cinnamon
- Rock salt (sendha namak) to taste
- a pinch Sugar
- 1 cup Water
- 1 tablespoon Cilantro or coriander leaves chopped finely.
For tempering or tadka:
- 1 tablespoon Oil or ghee
- ½ teaspoon Cumin seeds
- 1 Dried red chilies
- 3-4 Curry leaves
Instructions
Making singhare ki kadhi recipe:
- Take yogurt, singhare ka atta, red chili powder, cinnamon powder, sendha namak and sugar in a bowl. Mix it well.
- Add water and again mix so there are no lumps of water.
- Pour it into the pan, turn the heat to medium and let it come to a boil.
- Keep stirring every 2 minutes otherwise yogurt will separate or curdle. let it simmer.
Making tadka:
- On another stove, heat the oil or ghee in tadka pan on medium heat.
- Once hot add cumin seeds and let them sizzle.
- Then add curry leaves and dried red chili. Saute for few seconds.
- Immediately add into simmering kadhi.
- Mix and let it simmer for 5 minutes or till kadhi becomes thick,
- Lastly add chopped cilantro.
- and turn off the stove
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.