Vrat ki kadhi.

Vrat ki kadhi is an easy to prepare kadhi which is served with Vrat ke Chawal or barnyard millet. Popular during Navratri, this kadhi chawal is prepared in most North Indian homes when women fast. Besan which is normally used for making a kadhi is not used. It is replaced with flour made from amaranth/ rajgira or water chestnut/ singhada.

Ingredients :

For the potato pakoda:

3 potatoes pressure cooked, peeled and mashed or grated

1 tbsp roasted peanut powder

2 green chillies minced

1 inch piece of ginger grated

Rock salt

1/2 cup singhade ka aata

Oil to fry the pakoda.

For the Kadhi:

1 cup curds

1/2 cup singhade ka aata

2 tbsps ghee

1 tsp cumin seeds

2 green chillies finely chopped

1 inch piece of ginger grated

2 sprigs curry leaves


A pinch of sugar

Water as required.


Tip the grated potatoes, green chillies, ginger, singhade ka aata and salt in a bowl. Mix well and knead to a smooth dough. Pinch balls of the mixture and shape them as per your preference. Heat oil in a pan. Drop in about four of the balls at a time and fry them on a medium flame to a golden brown colour. Drain and keep aside. Take the curd and singhade ka aata in a bowl. Add enough water to make it of a pouring consistency. Add salt and sugar. Keep aside. Heat a pan. Add two tablespoons of ghee and add the cumin seeds. After they splutter add the finely chopped green chillies and ginger. Toss. Add the curry leaves. Toss and slowly pour in the curd mixture. Keep stirring all the while to prevent the mixture from sticking to the pan. Bring it to a boil. Allow the mixture to simmer till the singhade ka aata gets cooked. Drop in the fried potato pakoda and keep aside for a few minutes for the potato to absorb the flavours. Serve hot with Vrat ke Chawal.

Wash and soak the Barnyard millet for about fifteen minutes. Drain. Tip it into boiling water and simmer till it is cooked. Drain and keep aside.

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