Vrat ki Kadhi Recipe with step by step photos | Rajgira Kadhi Recipe
Vrat ki kadhi is a very simple and quick recipe that is a perfect accompaniment to prepare during fasting or vrat.
Usually we add besan to thicken our usual kadhi, but here we have used Rajgira (or amaranth) flour to thicken this kadhi, since it is to be consumed during vrat. Learn how to make this delicious vrat ki kadhi with our step wise recipe.
We have already shared the recipe for Vrat Special Thali, where we have shared 4 recipes
Vrat ki thali recipes
- Raw Banana Sabzi | kache kele ki sabzi
- Farali Kadhi
- Rajgira Paratha
- Singhara Atta Halwa
How to make Vrat ki Kadhi Recipe | Step-wise process :
- In a bowl, take curd and rajgira flour and whisk well. Add ½ cup water. Beat till no lumps remain. Keep aside. Later you can adjust water as per desired consistency.
- Heat the oil and ghee in a kadai/pan. Add cloves, cinnamon stick, elaichi and pepper.
- Mix and then add green chillies, curry leaves, jeera and ginger and sauté for a few seconds.
- Add the prepared curd-flour-water mixture, salt and jaggery. Mix well and bring to a boil while stirring continuously. Add more water if you find the consistency thick.
- Reduce the flame and simmer for 3-4 minutes, while stirring occasionally.
- Farali kadhi is ready to serve.
You can serve this Kadhi with Sama Chawal Pulao or Sabudana Khichdi. You can even prepare it as part of a complete thali – have a look at our Vrat ki Thali Recipes.
Have a look at other Vrat Special Recipes
Vrat ki Kadhi Recipe
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Ingredients (1 cup = 240 ml)
- 1 cup curd/dahi
- ½ -1 cup water
- 1 tablespoon rajgira flour/amaranth flour
- ½ teaspoon oil
- ½ teaspoon ghee
- 2-3 cloves/lavang
- 2-3 elaichi/cardamom
- ¼ inch cinnamon stick
- 2-3 black pepper
- 1 green chilli, cut into 2 pieces
- 5-8 curry leaves/kadipatta
- ½ teaspoon cumin seeds/jeera
- an inch piece of ginger, thinly sliced
- ½ teaspoon jaggery (adjust to taste)
- salt to taste
Instructions
- In a bowl, take curd and rajgira flour and whisk well. Add ½ cup water. Beat till no lumps remain. Keep aside. Later you can adjust water as per desired consistency.
- Heat the oil and ghee in a kadai/pan. Add cloves, cinnamon stick, elaichi and pepper.
- Mix and then add green chillies, curry leaves, jeera and ginger and sauté for a few seconds.
- Add the prepared curd-flour-water mixture, salt and jaggery. Mix well and bring to a boil while stirring continuously. Add more water if you find the consistency thick.
- Reduce the flame and simmer for 3-4 minutes, while stirring occasionally.
- Farali kadhi is ready to serve.
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