lunch · navratri · vrat · falahari · festive · no-onion-no-garlic · kadhi · singhara · curd
Singhara Atta Kadhi
Singhara atta kadhi is the vrat version of kadhi, thickened with water chestnut flour instead of besan. The curd and singhara atta are whisked until completely smooth and then added slowly to the pan while you stir, which keeps the kadhi from splitting or turning lumpy. It cooks for about ten minutes with ginger and green chilli and is finished with a ghee tempering of curry leaves and dried red chillies. Serve it with samak chawal.
Cook along · 7 steps
Method
- 1
Whisk the curd with singhare ka atta to make a smooth, lump-free batter. Keep aside.
- 2
Heat ghee in a heavy-bottomed pan and add cumin seeds. Once they sputter, add the ginger-green chili paste and sauté for 1 minute.
- 3
Lower the heat and gradually add the curd mixture, stirring constantly.
- 4
Cook the kadhi for about 10 minutes, stirring regularly to prevent lumps or sticking.
- 5
Add sendha namak, mix well, and transfer the kadhi to a serving bowl.
- 6
For the tempering, heat ghee in a small pan. Add curry leaves and dried red chilies and let them crackle.
- 7
Pour the tempering over the kadhi, garnish with fresh coriander, and serve with Samak Chawal.
More lunch recipes
Plastic Chutney (Bengali Papaya Chutney)
Begun Basanti (Brinjal in Mustard Yogurt Gravy)
