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Farali Kadhi


Farali Kadhi

  • Duration: 20 minutes
  • Serves: 2 to 4 people

Authenticity Slice

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.

Trivia Tadka

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.

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