Falahari Kadi, also known as Vrat ki Kadi, is a tangy and flavorful yogurt-based curry made especially during fasting days in India, particularly during Navratri or other religious festivals.

To prepare Falahari Kadi, a mixture of yogurt (dahi) and water is whisked together until smooth. This mixture is then seasoned with spices such as cumin seeds, green chilies, ginger, and rock salt (sendha namak), as regular salt is usually avoided during fasting.

Next, a tempering (tadka) is prepared by heating ghee (clarified butter) or oil in a pan and adding ingredients like cumin seeds, curry leaves, dried red chilies, and sometimes grated ginger. Once the spices release their aroma, the yogurt mixture is added to the pan and brought to a gentle simmer, stirring continuously to prevent curdling.

The Falahari Kadi is cooked until it thickens slightly and the flavors meld together. It is typically garnished with fresh cilantro leaves and served hot with Samak Rice (barnyard millet), Sabudana Khichdi (tapioca pearl pilaf), or Kuttu ki Puri (buckwheat flour flatbread), all of which are commonly consumed during fasting periods.

Falahari Kadi is not only delicious but also a comforting and nutritious dish that provides essential nutrients while adhering to fasting dietary restrictions.