Farali Kadhi/ Moriyo Ni Kadhi

August 28, 2012mayurisjikoni
Blog post

EVENT: FOODIES_ REDOING OLD POSTS #35

RECIPE: FARALI KADHI/ MORIYO NI KADHI

What is Farali Kadhi/ Moriyo ni Kadhi?

Farali Kadhi/ Moriyo ni Kadhi is made from moriyo. Let me explain in detail. First of all kadhi is a yogurt and flour based curry that is served with rice. Usually the flour of choice is chickpea flour. However during Fasting Months, one is not allowed to consume grains, cereals, beans and certain vegetables. But, one can prepare dishes using amaranth(rajgira), barnyard millet(samo), water chestnut(singhada), buckwheat(kuttu), tapioca pearls and quinoa. During fasting chickpea flour used for making kadhi can be replaced by samo or moriyo flour, amaranth flour or water chestnut flour. I like making farali kadhi/ moriyo ni kadhi, just as the name suggests, using moriyo (barnyard millet, samo).

Memories

The first time I tasted moriyo ni kadhi (farali kadhi) was at the ISKCON, Juhu. We were in Mumbai at my sister in law’s place and we went to Govinda for lunch on Ekadashi Day. Even during fasting days, the restaurant offers 56 variety of dishes right from drinks to desserts. That day one of the dishes was Moriyo ni Kadhi. Got back home and decided to try and make the kadhi at home. I thoroughly enjoyed the kadhi with Farali Theplas,  Moriyo or Samo Khichdi or Sabudana Khichdi.

 

Making Farali Kadhi/ Moriyo ni Kadhi

There are two ways you can make this farali kadhi/ Moriya ni Kadhi. One is to cook the moriyo or samo and then blend it with yogurt and water. After that let the mixture simmer till it becomes thick.

On the other hand, you can simply blend the soaked raw moriyo (samo, barnyard millet) with water, add yogurt and the other ingredients and allow it to simmer till done. I find this method so much easier.

 

What is Moriyo, Samo or Barnyard Millet?

Barnyard Millet, Echinochloa Frumantacea is actually a wild seed and not a grain. Widely grown in the hilly areas of Uttaranchal, India. Its one of the most widely used seed in India during fasting. It goes by the name of moriyo, samo, sama, shyama, sanwa, oodalu, kuthiravalli,udalu. Rich in dietary fibre, low in calories, with low glycemic index, gluten free and rich in iron, its also used widely in other dishes, especially in South India. Therefore, its common to find barnyard millet being used to make idlis, uttapam, dosa,upma to name a few dishes.

 

Recipes that you may want to check out to use this healthy ‘millet’:

 

THE GROUP FOODIES _ REDOING OLD POSTS

Updated on 02/10/2020

The group Foodies _ Redoing Old Posts, allows me to redo my old post, of which I have a large number. Breathing new life into them with new photos and better write up is what I like.  Its a bi monthly group, where members redo old posts and share on Facebook. That way we are able to get some bloggers’ love towards our forgotten posts. The idea of redoing old posts as a group was Renu’s idea. Renu blogs at Cook With Renu. By the way you’ve go to check out Renu’s Farali Thali. Right now I’m fasting for the whole month as is Adhik Maas and I’m wishing that her thali by some magic can appear onto my table. I’ve yet to decide what I’ll make and really not up to it.

 

Check out some more Fasting Food Ideas:

For the whole month of Adhik Maas or Purshottam Mahina, I’m showcasing some easy to make and some traditional dishes which one can enjoy during fasting. Check out  my Instagram for ideas. Keeping my fingers crossed, hopefully by the time Adhik Maas gets over, I’ll have a sizable collection of fasting Recipes. By the way Adhik Maas is a leap month according to the HIndu Calendar which occurs after nearly 3 years. This enables the lunar and solar calendar.

 

Ingredients required for Farali Kadhi/Moriyo ni Kadhi:

  • Moriyo – also known as samo, sama chawal, barnyard millet
  • Yogurt – plain yogurt and a bit sour works well. During fasting I prefer to use home made yogurt.
  • Salt – use sendha namak, rock salt
  • Water
  • Cumin Seeds – jeera, jeeru for tempering
  • Fresh Curry Leaves – if you don’t have fresh curry leaves, try and get curry leaf powder
  • Dry Red Chilli – for tempering
  • Ghee – clarified butter. Can use any oil like coconut oil, sunflower oil.
  • Green Chilli – can use paste or finely chopped
  • Ginger – use grated or minced
  • Jaggery – if you don’t have jaggery or gur, gud then use brown sugar. Add according to your taste
  • Pepper Corns – for tempering
  • Fresh Coriander – chopped for garnishing and flavour

 

 

 

Print Recipe
5 from 10 votes

FARALI KADHI/MORIYO NI KADHI

Farali Kadhi/ Moriyo ni Kadhi is a delicious, gluten free yogurt based curry made using barnyard millet. Enjoy it with rice, Indian Flatbread or sip it on its own.
Prep Time5 mins
Cook Time15 mins
Total Time50 mins
Course: fasting food, Main Course
Cuisine: Gujarati
Keyword: easy to make moriyo kadhi, gluten free farali kadhi, kadhi using sama chawal
Servings: 4 servings

Ingredients

  • 1 cup yogurt
  • 4 cups water
  • ½ cup moriyo samo
  • ½ to 1 tsp green chilli paste
  • 1 tsp ginger paste
  • tsp salt
  • 1 tsp grated jaggery gur or sugar

For tempering:

  • 1 tsp cumin seeds jeera
  • 8 curry leaves limbdi
  • 1 dry red chilli
  • 6 peppercorns
  • 1 tbsp ghee
  • 2 tbsps chopped fresh coriander

Instructions

  • Wash and soak moriyo or samo in 1 cup of water from the measured amount.
  • Let it soak for 20 - 30 minutes.
  • Grind the soaked moriyo along with the water in a blender.
  • Add remaining water and salt to the yogurt.
  • Blend in short bursts till the mixture is smooth and there are no yogurt lumps.
  • Pour the mixture into a saucepan.
  • Add chilli , ginger paste and gur. Stir the mixture constantly to avoid the yogurt from curdling.
  • Stir till the kadhi comes to a gentle boil. This will take about 5 minutes.
  • Let it simmer over low heat for 5 to 10 minutes.

TEMPERING:

  • For tempering, heat the ghee in a small pan. When it is hot add the pepper corns.
  • When the spice begins to sizzle add the red chilli, cumin seeds and curry leaves. Stir fry for 30 seconds and pour the ghee mixture over the kadhi.
  • Garnish with chopped coriander.
  • Serve hot kadhi with samo khichdi.

Notes

  • If the kadhi becomes too thick, just add a bit more water.
    Adjust the amount of chilli and ginger according to your taste.
    Try and use sour yogurt.

Pin for Later:

 

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

 

 

26 Comments

  • Anonymous

    September 30, 2017 at 2:59 pm

    I'm amazed, I have to admit. Seldom do I encounter a blog that's both equally educative and amusing, and let me tell you, you
    have hit the nail on the head. The problem is something
    which too few folks are speaking intelligently about.
    I am very happy that I found this during my search for something relating to this.

  • Archana

    October 7, 2020 at 9:38 am

    5 stars
    I was planning to ask you how you make the kadhi now I know. Will try making it for my father in law. He may enjoy it fingers and toes crossed.
    I definitely will love it so no problem;D

    1. mayurisjikoni

      October 7, 2020 at 3:14 pm

      Thanks Archana, this one is the farali one and so light on the stomach. Hopefully your FIL will like it.

  • Lata Lala

    October 7, 2020 at 5:30 pm

    5 stars
    You always take me down memory lane with your lipsmacking gujarati delicacies Mayuri.
    I have always relished this farali kadhi growing up in Gujarat. This looks fabulous.

    1. mayurisjikoni

      October 7, 2020 at 6:33 pm

      Thank you so much Lata. Now you can prepare it for yourself and go down memory lane.

      1. hem lata srivastava

        October 7, 2020 at 8:29 pm

        Amazing, you have given us lot of options for fasting days. Usually I don’t use samo rice in fasting days but i would love to make it in normal days. Thanks mayuri for sharing such a wonderful recipes.

      2. mayurisjikoni

        October 7, 2020 at 9:37 pm

        Thank you so much Hem Lata and you’re welcome. Hopefully you will try out the farali kadhi recipe.

  • hem lata srivastava

    October 7, 2020 at 6:58 pm

    Amazing, you have given us lot of options for fasting days. Usually I don’t use samo rice in fasting days but i would love to make it in normal days. Thanks mayuri for sharing such a wonderful recipes.

  • Bless my food by Payal

    October 7, 2020 at 8:17 pm

    5 stars
    With the navratra reaching soon, this recipe is for sure a worth trying. This truly sounds interesting and looks absolutely awesome.

    1. mayurisjikoni

      October 7, 2020 at 9:38 pm

      Thank you so much. Hopefully, you will get a chance to try out this kadhi recipe.

  • Rafeeda – The Big Sweet Tooth

    October 8, 2020 at 7:55 am

    5 stars
    Kadhi is something I have been wanting to try, especially since I want to have some easy curries that go with rice, to make and keep for the girls for their lunch. This millet based version of the kadhi sounds really interesting, so comforting…

    1. mayurisjikoni

      October 8, 2020 at 5:06 pm

      Thank you Rafeeda, do try this kadhi as its even easier to make than the besan one.

  • Padma Veeranki

    October 10, 2020 at 1:48 am

    5 stars
    Kadhi is one of my favourite and every region has it’s own different ways of making it and I like it in any form!! This millet based version of the kadhi sounds really interesting!! With navratri approaching soon, this recipe is definitely useful & worth trying.

    1. mayurisjikoni

      October 10, 2020 at 1:40 pm

      Thank you so much Padma and you’re so right there is a huge variety of kadhis in India. Please do try this one for Navratri.

  • Jagruti’s Cooking Odyssey

    October 10, 2020 at 10:18 am

    Love farali food and your post is taking me back to India, my mum used to make moriyo ni farali kadhi in the evening of Janmasthmi or mahashivratri when there is a leftover cooked moriyo. As there were no blenders she would blend the moriyo and chaas with ZERNI..so yum!

    1. mayurisjikoni

      October 10, 2020 at 1:37 pm

      Thanks Jagruti, that’s true, when there were no blenders, cooked moriyo was used to make the kadhi.

  • Sandhya Ramakrishnan

    October 11, 2020 at 4:14 am

    5 stars
    This is such a new recipe for me Mayuri and I love samo millet and kadhi. What a great recipe for the fasting season and I have to say I have been following all your vrat recipes and love each and every one of them. Learning so many traditional recipes. Thanks Mayuri 🙂

    1. mayurisjikoni

      October 11, 2020 at 8:24 pm

      Thank you so much Sandhya, am glad that you like the vrat recipes. As for the moriyo kadhi it makes a change from the normal kadhi you prepare so please do try it.

  • Jayashree T.Rao

    October 11, 2020 at 2:23 pm

    5 stars
    Good to know about this moriyo kadhi. It looks tasty and apt for the fasting days. As the traditions differ from region to region, I wasn’t aware of this kadhi.

    1. mayurisjikoni

      October 11, 2020 at 8:17 pm

      Thanks Jayashree. You an try it even when not fasting as barnyard millet is good for health.

  • Seema Sriram

    October 12, 2020 at 7:13 am

    5 stars
    This is a unique recipe. It is such an easy recipe and it is a comforting meal by itself. Such fasting recipes are literally useful on any day.

    1. mayurisjikoni

      October 12, 2020 at 3:49 pm

      Thank you so much Seema. Its an excellent way to include millet in our daily diet.

  • Renu

    October 14, 2020 at 2:20 pm

    5 stars
    I too wish I could share the thali with you. In the thali I made rajgira kadhi for first time and it was delicious. Your moriyo ni kadhi reminded me off that. Though I have never made with it, will try it next as I like to include such fasting food in my daily diet too.

    1. mayurisjikoni

      October 14, 2020 at 7:01 pm

      Thanks Renu, I sometimes make rajgira kadhi too. However, sometimes making moriyo kadhi makes a change.

  • Kalyani

    October 15, 2020 at 9:21 am

    5 stars
    I have heard about Govinda’s at Juhu – need to check it out once things settle down. As for the kadhi, looks fabulous and am yet to experiment with any of the fasting flours mentioned. I know this is THE blog to look for when I do start 🙂

    1. mayurisjikoni

      October 15, 2020 at 6:47 pm

      Thanks Kalyani, and a feast at Govinda is a must. I hear they have started take away.

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