Vrat Ki Kadhi Recipe

Vrat ki kadhi is generally made during fasts such as Ekadashi, Mahashivratri or Navratri. It is almost the same as normal kadhi, the difference is that instead of using gram flour (besan), we use water chestnut flour (singhare ka atta) to make the kadhi. It goes well with vrat k pulav or samak pulav for a fulfilling meal during fasts. 

For other vrat recipes you can check:

Sabudana kheer

Sabudana Appe

Sabudana khichdi

Singhare ki puri

Vrat jeera aloo

Sama pulav

Stepwise recipe to make Vrat ki kadhi:

1. In a deep bottomed vessel, add ½ cup fresh curd (dahi). If possible avoid using very sour curd as the kadhi will then turn out sour.
2. Add ½ tablespoon water chestnut flour (singhare ka aata) in curd.
3. With a whisk, beat the mixture of curd and water chestnut flour very well till it becomes smooth. Ensure that there are no lumps.
4. Add ½ cup water to this mixture and mix it very well.
5. Add 1 teaspoon of sugar if the curd is bit sour or incase you want to have a sweet taste to the kadhi. However this step is optional and you can skip it.
6. Put the curd mixture on the gas over a low flame. Keep stirring it continuously so that there are no lumps formed. Cook for 5 – 6 minutes or till desired consistency is reached.
7. For tempering, heat 1 teaspoon oil in a small pan and add 1 teaspoon cumin seeds (jeera).
8. When cumin seeds start turning brown, add curry leaves(kadhi patta) and sliced/chopped green chilly (hari mirch).
9. Pour the hot temper on the kadhi. Mix well.
10. Add 1 teaspoon rock salt (sendha namak) or as per your taste.
11. Serve hot with samak pulav.