Farali Kadhi is an ideal recipe to prepare on a fasting day such as Mahashivratri, Navratri or Ekadashi. It is an easy and straightforward recipe made with rajgira flour.

Farali kadhi garnished with chopped coriander.

My family's version of farali kadhi is made with simple flavours like ground peanuts, boiled potatoes and rajgira (amaranth) flour. It has a unique taste and is mildly spiced, sweet and tangy.

You can of course, leave out the potatoes and peanuts but I feel they add extra flavour and texture.

Farali kadhi is most commonly made during Hindu fasts along with other vrat recipes such as farali dum aloo.

Serving Suggestion

Serve farali kadhi in a thali with moraiyo, farali potatoes, ratalu bhaji, and farali poori or farali palak poori.

To complete the meal with a sweet treat go for singhare atte halwa.

Storage

Store leftover farali kadhi in the fridge for up to 3 days. Reheat on the stove top or microwave until piping hot.

I do not recommend freezing this recipe as the kadhi may split upon thawing.

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Farali Kadhi (Rajgira Kadhi)

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Farali Kadhi is an ideal recipe to prepare on a fasting day such as Mahashivratri, Navratri or Ekadashi. It is an easy and straightforward recipe made with rajgira flour.

Course Farali Recipes, Gluten-free, Vrat Ka Khana

Cuisine Gujarati, Indian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Author Hayley Dhanecha

Equipment

Ingredients

1 cup plain yogurt
2 tablespoon rajgira flour
2 tablespoon potato boiled and peeled
2 tablespoon peanut roasted powder
1 tablespoon green chilli crushed
1 teaspoon ginger crushed
1 teaspoon rock salt sendha namak
1 teaspoon sugar optional

Vaghar - Tadka

2 tablespoon ghee
½ teaspoon cumin seeds
1 sprig curry leaves kadi patta
2 cloves optional
¼ inch cinnamon optional
1 dry red chilli optional

Garnish

2 tablespoon fresh coriander

Instructions

In a big pan add yogurt, potato, peanut powder, green chilli and ginger paste, sugar and salt.
Add 1 ½ (one and half) cup water and use a hand blender to make a smooth batter.
Bring it to a boil on a medium heat, whilst stirring constantly.
Cook the kadhi for roughly 5-6 minutes.
The consistency should be similar to a punjabi kadhi.
For the tempering, heat ghee in a separate pan and add cumin seeds.
Once they crackle add red chilli, curry leaves, cloves and cinnamon.
Add the vaghar in to the kadhi and mix well.
Keep stirring constantly on a very low heat for approximately 2 minutes. Turn off the heat.
Garnish with the fresh chopped coriander.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2016.