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1 cup full fat fresh curd (yogurt) at room temperature or 240 to 250 grams curd
3 tablespoon amaranth flour (rajgira atta)
1 to 1.5 teaspoon ginger-green chili paste or ½ inch ginger + 1 to 2 green chilies +curry leaves + ½ teaspoon cumin seeds crushed in a mortar-pestle
½ cup water
¼ to ½ teaspoon sugar or add as required
2 tablespoon ghee or cold pressed peanut oil
1 to 2 tablespoon chopped coriander leaves for garnish
rock salt as required
Yam chopped into cubes and steamed
* Take 1 cup fresh curd in a mixing bowl. Whisk it till smooth.
* Then add 3 tbsp rajgira atta or amaranth flour.
* Mix again very well. Then add 1/2 cup water.
* Whisk the whole mixture very well. There should be no lumps.
In a pAn heat 1 tbspn ghee or peanut oil. Add 1/2 tsp cumin seeds and saute them till they are fragrant and change color.
Then add 1 to 1.5 tsp crushed ginger+green chili paste.
Stir and saute till the raw aroma of the ginger goes away.
Lower the flame and then add the curd mixture. Season with rock salt (sendha namak).
Add 1/4 to 1/2 tsp sugar. Add sugar as per your taste.
Stir very well and allow the rajgira kadhi to simmer. Do stir on occasions. The kadhi will thicken.
Are steamed yam in the end.
Garnish vrat ki kadhi with chopped coriander leaves and serve vrat ki kadhi hot or warm with sama pulao, sama khichdi, plain sama rice.