By Akshara
October 12, 2026
During Navratri 2026, this wholesome vrat kadhi offers a comforting, tangy yoghurt-based soup thickened with nutrient-dense water chestnut flour (singhara atta). Tempered in pure ghee with cumin, curry leaves, and green chillies, it provides a warm and soothing contrast to heavier fasting snacks. Free from onions, garlic, and gram flour, this light upvas kadhi pairs wonderfully with sama rice or vrat-friendly flatbreads.
2 cups full-fat sour curd (dahi), whisked smooth  2 tablespoons water chestnut flour (singhara atta)  2 cups water  1 tablespoon pure ghee  1 teaspoon cumin seeds (jeera)  A few fresh curry leaves  2 green chillies, slit  1/2 teaspoon grated ginger  A pinch of rock salt (sendha namak) to taste  1 tablespoon chopped fresh coriander leaves
Whisk the sour curd and water chestnut flour together in a bowl until completely smooth and free of lumps, then stir in two cups of water and rock salt.
Heat pure ghee in a heavy-bottomed pan over medium heat, add the cumin seeds, fresh curry leaves, grated ginger, and slit green chillies, allowing them to crackle.
Pour the yoghurt mixture into the pan, reduce the heat to low, and simmer gently for ten to twelve minutes, stirring frequently to prevent curdling.
Garnish with fresh coriander leaves and serve warm as a soothing accompaniment to your Navratri thali.