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- Duration: 20 minutes
- Serves: 2 to 4 people
While mixing the singhara flour with the buttermilk, make sure the mixture is of a smooth consistency without any lumps. If you don’t have buttermilk, use curd (dahi) instead; whisk it with some water till smooth in a mixing bowl.
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Farali Kadhi or Vrat Ki Kadhi, as the names suggests, is a Gujarati recipe ideal for those who fast. It’s easy to digest and has cooling benefits for the body. A sweet and spicy yoghurt-or-buttermilk-based curry, this dish is thickened with singhara (water chestnut) flour, which is then flavoured with red chilli and cumin.
- Sour buttermilk (2 cups)
- Singhara flour (½ tbsp)
- Corriander leaves (hara dhania), chopped (1 tbsp)
- Dry red chilli (sabutlalmirch) (1)
- Ginger-chilli paste (adrak-mirchi) (1 tsp)
- Sugar (2 tsp)
- Oil (2 tbsp)
- Salt (To Taste)
- In a bowl, mix the flour and buttermilk, whisking it for 2 to 3 minutes to smoothen out lumps. Set it aside.
- In a kadhai, heat some oil. Toss the jeera and kadi patta once the oil is hot.
- Add in the dry red chilli and the ginger-chilli paste as soon as the cumin seeds start spluttering. Stir for a few seconds.
- Add the buttermilk mixture along with salt and sugar.
- Cook for 10 minutes or till the sourness of the buttermilk is lifted, on a slow flame, continuously stirring.
- Garnish with freshly chopped hara dhania. Serve hot with some barnyard millet (sama) pulao, khichdi or plain sama rice.