Farali kadhi | Vrat ki Kadhi | Rajgira Kadhi | Yogurt Soup for fasting or Vrat
Rajgira Kadhi or Vrat ki Kadhi is a typical mouth-watering farali yogurt soup dish usually consumed during fasting days. It is an easy and quick recipe that requires no pre-preparation and prepared within 20 min. In my family, even if one person is on fast, then also the complete family eats farali lunch or dinner together! This Vrat ki kadhi is a tried and tested no-fail recipe straight from my mother’s kitchen. The flavor will surprise you. I suggest you give it a try.
Rajgira Kadhi is a mildly spiced soup made using Rajgira flour (aka Amaranth Flour) and Buttermilk/Curd spiced with green chili and ginger. To adjust the sourness, I have added a little piece of jaggery. It is optional if you prefer kadhi to be on the sweet-tangy side. Also, use Himalayan rock salt instead of regular sea salt because sea salt is not allowed to eat on fasting days. For tempering, I have used Ghee/Clarified butter (instead of oil for flavor), cumin seeds, cloves, and curry leaves. Rajgira Kadhi recipe is similar to our regular kadhi recipe, where we use Besan and Buttermilk/curd mixture. Here, Rajgira flour will act as a thickening agent.
Here is the detailed video recipe of the Farali Kahdi :
What is Rajgira?
Raj=Royal and Gira=Grain so Rajgira=A Royal Grain. Sounds Interesting, Right!! Like Sabudana, Potatoes, Sama, Sweet Potato, and Singhara, Rajgira is a common and staple ingredient found in Indian Homes. Amaranth is the English name of Rajgira. It is also known as Ramdana which means God Grain.
Do you know Rajgira is a Superfood/Supergrain?
Yes, it is true. It is high in calcium, iron, protein, phosphorus, fiber, carotenoids, vitamins, minerals, and antioxidants. It is very healthy, gluten-free, and low in fat. Amaranth helps to lower hypertension, smooths digestion of food, prevent premature graying, better bone development, reduce pain/inflammation, aids in weight loss, and boost overall immunity. As it has numerous health benefits, we must include it in our daily cooking.
Variations for farali kadhi :
If you like vegetables, then you can add potato, bottle gourd, sweet potato, or Yam in it.
You can also add peanuts in kadhi, if you like and are not allergic to them.
If you are looking for more Fasting or Vrat Recipes then do check:
Serving and Storing Suggestions:
Rajgira kadhi is easy to digest and cooling for the body. People eat it during Indian Hindu Fast/Vrat days like Navratri, Shravan Somvar, Ekadashi, Mahashivratri, Ganesh Chaturthi, Janmashtami, and other religious occasions. You can eat it during lunch or dinner. It is super filling and satisfying too. This Rajgira kadhi pairs well with Sabudana Khichadi, Moraiyo Khichdi or Sama Pulao, Buff Vada, Farali Pattice, Rajgira Puri, or Paratha. It tastes unbelievably awesome when served piping hot. You can store it for a couple of days in the refrigerator and warm it up in the microwave for a minute just before eating/serving.
Please try this Vrat ki kadhi or Rajgira Fasting kadhi recipe and let me know how it turned out. I appreciate your feedback so much. If you want me to make any other recipe, then let me know in the below comments box. If you like this recipe, then share it with your family and friends. Don’t forget to follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates. Stay Healthy and Stay Foodie!!
Recipe card of the Farali Kadhi Recipe :
- Buttermilk - 4 cup
- Curd - 1 cup + Water - 3 cup
- Rock salt - according to taste
- Rajgira flour - 2 tbsp
- Green chili - 1-2, according to taste
- Ginger - 1 inch
- Jaggery - 1-2 tbsp ( optional )
- Ghee - 1 tbsp
- Cumin seeds - ¼ tsp
- Curry leaves - 1 spring
- Cloves - 2
- Fresh coriander leaves - 2 tbsp
- Add ready buttermilk or prepare using curd and water.
- Add ginger chili paste.
- Add salt according to taste.
- Add Rajgira flour and whisk well.
- Cook on a slow flame and stir occasionally.
- Let it boil on a slow flame for 15-20 min.
- Add jaggery while boiling. ( optional )
- Prepare for tadka once kadhi boil nicely.
- In a tadka pan, heat ghee.
- Add cumin seeds.
- When they start to turn brown, add cloves, green chili, and curry leaves.
- Pour tadka over the prepared kadhi.
- Garnish with coriander leaves.
- Serve hot with farali Moraiya khichdi.