Singhade Ke Aate Ki Kadhi

While observing fasts, people largely depend on potatoes in India. They do not know that there are several other veggies that they can eat during the fasting period and they are incredible in taste as well. Here's one such dish, which is made with water chestnut flour or Singhare ka Atta, which is one of the common flours that people consume during the fasting season. Be it the Navratri or any other Vrat, this Singhare Ka Atta can be consumed anytime. One of the best things about this flour is that it is rich in fibre and protein, so it keeps you full for long hours. From sweet to savoury, one can make a lot of dishes with this flour. But, today we are talking about Singhare Ke Atte Ki Kadhi, which is an amazing main course dish for the people who are fasting the whole day. This Kadhi provides the necessary nutrition and is delicious too. It's prepared with yoghurt, singhare ka atta, sendha namak, red chilli powder, and some minimal spices. So, if you are looking for some easy Navratri recipes, do try it and let us know how it turned out to be. (Recipe & Image courtesy: Chef Rajeev Kumar, Executive Sous Chef, The Westin Goa)

INGREDIENTS

1 tablespoon water chestnut flour

1/2 cup yoghurt (curd)

1/2 teaspoon red chilli powder

0 sendha namak as required

1 dash sugar

1 cup water

1 tablespoon coriander leaves

1 tablespoon ghee

1/2 teaspoon cumin seeds

2 dry red chili

7 leaves curry leaves

How to make Singhade Ke Aate Ki Kadhi

Step 1

To make this dish, take a medium bowl and whisk together yoghurt, water chestnut flour (singhare ka atta), sendha namak, red chilli powder and sugar. Whisk it really well until the yoghurt is smooth.

Step 2

Now, add water to the bowl of Kadhi batter and whisk again to mix.

Step 3

Now, put a saucepan or a cooker on medium flame and pour the batter into it. Keep stirring very frequently until it comes to a simmer to avoid curdling. Then, let the Kadhi simmer for 5-8 minutes or until it thickens.

Step 4

At the end of the simmering process, heat ghee in a small pan on medium heat. Once hot, add cumin seeds and let them sizzle a bit.

Step 5

Then, add dried red chillies and curry leaves in the tempering and fry for 30-40 seconds.

Step 6

Immediately, add this tempering to the simmering kadhi and mix well. Lastly, garnish with chopped cilantro and serve with Rajgira/Kuttu ki Poori.