Vrat Ki Kadhi Recipe

This is a Navratr special dish that people on fast like to add with Singhare ki Puri. It tastes yummy and gives hunger satisfaction. One of the most interesting things about the recipe is that it is simple cook and needs a few ingredients. The main ingredient is Curd, best known as Dahi in Hindi. When the name Kadhi comes, it is related to Dahi/curd. Before discussing the recipe, let’s know about Curd and why people like to eat the recipe during fast.

Vrat Ki Kadhi

What is Curd?

A soft white substance which is formed when milk coagulates! The process is called curding. The coagulation is started by adding rennet or any edible acidic substance like vinegar or lemon juice.

Curd is loved by almost everyone. It is even liked by those who don’t like drinking milk. The testy curd has many health benefits. The nutrients present in curd are easily observed by our digestive system. Not just that it helps observing nutrients from other food items that you had. It is great for those who are lactose intolerant. When milk converts into lactic acid (curd), it doesn’t lose its nutrition. It has the nutritional boost that milk provides.

Now, you can easily know that why people like to add Kadhi during fast. Let’s move to recipe.

Serving- 2 | Cooking Time- 1 Hr

Ingredients

Quantity Description
1 Cup curd (dahi)
1 tablespoon water chestnut powder (singhare ka atta)
1 tablespoon Ghee
1 teaspoon cumin
1 teaspoon rock salt
1 teaspoon ginger green chilli paste
For Tadka
1 teaspoon Ghee
9-10 Curry leaves
1 Teaspoon Red chilly powder
2 Dried Red Chilly

Garnish with fresh chopped coriander

Method for Cooking Vrat ki Kadhi:

• First beat the curd and add the water chestnut flour to it to prepare a smooth batter. Make sure there is no lump formed. Add ½ cup water and mix well!

• Keep the mixture aside. Now heat a deep pan/kadai, add ghee and the cumin seeds. As the seeds begin splutter, add the ginger green chilli paste and sauté for around 1minute

• Lower the flame and add the curd mixture, stir it occasionally to avoid forming lumps

• Cook for 10 minutes till you reach to the desired consistency

• Add salt to taste

For Tadka:

• Heat 1 teaspoon of ghee in a small pan and add the curry leaves and the red dried chillies. Just before pouring the tadka onto the kadhi add the red chilli powder.

• Now, garnish with coriander and serve hot