Vrat Ki Kadhi Recipe
Vrat ki Kadhi is a fasting-friendly curd-based curry made with singhare ka atta, sour curd, sendha namak, and a ghee tempering. It is perfect for Navratri and other fasting days.
Ingredients
Vrat Ki Kadhi Recipe
- 1½ cup Sour curd Whisked smooth
- 2–3 tbsp Singhare ka atta Or kuttu ka atta
- 2–2½ cups Water Adjust consistency
- 1-2 tbsp Sendha namak To taste
- 1–1½ tbsp Ghee For tempering
- 1 tsp Cumin seeds Jeera
- 1–2 tbsp Green chillies Slit
- ½ inch Ginger Grated or chopped
- 1 tbsp Black pepper Optional
- 1-2 tbsp Coriander leaves For garnish
Instructions
- Add sour curd to a large bowl and whisk it until completely smooth and lump-free. Gradually add singhare ka atta while whisking continuously, making sure the flour is fully incorporated into the curd.
- Slowly pour in the water while continuing to whisk. Mix everything well until you have a smooth, lump-free mixture with no flour settled at the bottom.
- Transfer the mixture to a heavy-bottomed pan and cook over low heat. Stir constantly for the first 5–7 minutes to prevent the curd from splitting or sticking to the bottom.
- Continue cooking on low heat for another 8–10 minutes, stirring occasionally. The kadhi should become slightly thick and lightly coat the back of a spoon while still remaining pourable.
- Heat ghee in a small pan and add cumin seeds. Let them sizzle, then add slit green chillies and grated ginger. Cook for a few seconds until aromatic.
- Carefully pour the prepared tempering into the simmering kadhi. Add sendha namak and optional black pepper, then let it simmer for another 2–3 minutes.
- Turn off the heat, garnish with fresh coriander, and serve the vrat ki kadhi hot with sama ke chawal, kuttu ki puri, or sabudana khichdi.
Notes
Optional additions
- Fresh coriander leaves for garnish
- A few curry leaves, if your family's fasting rules permit them
- Boiled arbi (colocasia) or sama rice dumplings, added to make it a heartier one-pot meal.
- Vrat cooking rewards a short ingredient list, and most households keep it that way on purpose.
- If your curd isn't sour enough, resist the urge to fix it with lemon. Lemon curdles the kadhi in a different, uglier way, and it isn't traditional here anyway.
- Just leave the curd out at room temperature for a few hours before you start cooking. It'll sour up on its own.