Fariyali Kadhi is a curry which is cooked with ingredients that are consumed while fasting. Yoghurt and amaranth flour combine to make this a delicious curry.
Fariyali Kadhi makes an ideal fasting meal along with Samo Rice or Rajigiri ki Roti. It can be enjoyed while one is fasting on festivals like Mahashivratri, Ekadashi and many more festivals where the Hindus fast. Upwas or Vrat are the other two terms for fasting.
As a kid, I used to fast along with my grandmother, but I don’t think I have ever fasted after getting married. When I prepared a Fariyali Thali I wondered how it would taste, but I must tell you it was absolutely delicious. The Kadhi tasted exactly like the Gujarati kadhi that we normally make. The sweet and sour kadhi pairs very well with Khichadi. For this Thali, I served it with Rajgiri Paratha, which is a treat by itself.
While cooking fasting food, we should use Sendha Namak and not regular salt. We cannot eat grains, the meals have to be vegetarian as well as satvik, where onions and garlic are not used.
Well, even if you are not fasting, you can still make the kadhi, it is totally on the Gujju lines and you are sure to enjoy! Enjoy the kadhi today and I will come back tomorrow for yet another Fariyali recipe. Yes, you guessed right I am posting all Fariyali Recipes this week.
500 ml buttermilk
1/2 tbsp rajgira / singhoda flour
1-2 green chilly, finely chopped
1 tsp ginger, finely chopped
Sendha namak to taste
Sugar to taste
1 tbsp ghee
1 tsp cumin seeds
1/4 tsp fenugreek seeds
Few curry leaves
Mix rajgira flour and buttermilk, make sure no lumps are formed.
Heat ghee in a pan at slow flame.
Add cumin seeds, let crackle, add fenugreek seeds and curry leaves.
When it is spluttering, add green chillies and ginger.
Immediately add buttermilk.
Now mix salt and sugar.
Cook on full flame and keep stirring at regular intervals till the first boil comes.
Now simmer and cook for 10-15 minutes. Garnish with coriander leaves.
- 500 ml butter milk
- 1/2 tbsp rajgira / singhoda flour
- 1-2 green chilly finely chopped
- 1 tsp ginger finely chopped
- Sendha namak to taste
- Sugar to taste
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- Few curry leaves
- Mix rajgira flour and buttermilk , make sure no lumps are formed.
- Heat ghee in a pan at slow flame.
- Add cumin seeds, let crackle, add fenugreek seeds and curry leaves.
- When it is spluttering, add green chillies and ginger.
- Immediately add buttermilk.
- Now mix salt and sugar.
- Cook on full flame and keep stirring at regular intervals till the first boil comes.
- Now simmer and cook for 10-15 minutes. Garnish with coriander leaves.