How to make Vrat Ki Kadhi - A thick kadhi prepared for fasting

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yogurt (दही), Water Chestnut Flour

Cuisine : Indian

Course : Dals and Kadhis

Vrat Ki Kadhi Recipe Card

Vrat Ki Kadhi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Vrat Ki Kadhi checkout Schezchow Kadhi, Dahi Ki Kadhi, Boondi ki Kadhi. You can also find more Dals and Kadhis recipes like Tomato saar, Moong Dal Khilma, Kadhai paneer, Jain Osaman.

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vrat Ki Kadhi Recipe

  • Yogurt 1 3/4 cups

  • Water Chestnut Flour 2 tablespoons

  • Rock salt (sendha namak) 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Cinnamon powder 1/4 teaspoon

  • Pure ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Dried red chillies broken 3-4

  • Curry leaves 10-12

  • Sugar 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Add water chestnut flour, rock salt, red chilli powder and cinnamon powder to yogurt and whisk well. Add four cups of water and mix well.

Step 2

Heat ghee in a kadai. Add cumin seeds, dry red chillies and curry leaves. Sauté till the cumin seeds change colour.

Step 3

Add the yogurt mixture and cook till it thickens slightly. Add sugar, salt and mix. Simmer for two minutes.

Step 4

Garnish with coriander leaves and serve hot.