Sindhi Kadhi Recipe: A Tangy and Flavourful Delight from Sindhi Cuisine

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Sindhi Kadhi is a popular dish from the Sindhi cuisine known for its unique blend of flavors, combining the tanginess of tamarind with a mix of vegetables and chickpea flour (besan). Here’s how to make this delicious and tangy Sindhi Kadhi:

Ingredients:

For the Kadhi:

  • 1 cup chickpea flour (besan)
  • 2 cups plain yogurt (curd)
  • 2-3 cups water (adjust for consistency)
  • 1 tablespoon oil
  • 1/2 teaspoon fenugreek seeds (methi seeds)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 2-3 dried red chilies
  • 10-12 curry leaves

For the Vegetable Mix:

  • 1 small potato, peeled and diced
  • 1 small carrot, peeled and diced
  • 1 small onion, sliced
  • 1/2 cup drumsticks (optional), cut into 2-inch pieces
  • 1/2 cup cluster beans (optional), cut into 2-inch pieces
  • 1/2 cup ladyfinger (okra), chopped into 1-inch pieces
  • 1/2 cup eggplant (brinjal), diced
  • 1/2 cup bottle gourd (lauki), diced
  • 1/2 cup tomato, chopped
  • 1/4 cup tamarind pulp (adjust to taste)

For the Tempering:

  • 2 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 4-5 curry leaves

Instructions:

1. Preparing the Chickpea Flour Base:

  1. In a mixing bowl, combine chickpea flour (besan), plain yogurt, turmeric powder, red chili powder, and salt. Mix well until you get a smooth and lump-free paste.
  2. Gradually add water to the mixture while stirring continuously to achieve a smooth consistency. Set this aside.

2. Cooking the Vegetable Mix:

  1. Heat 1 tablespoon of oil in a deep pan or kadai over medium heat.
  2. Add fenugreek seeds, mustard seeds, cumin seeds, asafoetida, dried red chilies, and curry leaves. Let them splutter and release their aroma.
  3. Add all the chopped vegetables to the tempering mixture. Sauté them for about 5-7 minutes until they start to soften.
  4. Once the vegetables begin to soften, add the chopped tomatoes and continue to cook for another 3-4 minutes.

3. Preparing the Kadhi Mixture:

  1. Lower the heat and pour in the besan-yogurt mixture into the pan with vegetables.
  2. Stir continuously to combine the besan-yogurt mixture with the vegetables.
  3. Add the tamarind pulp and continue stirring. Adjust the amount of tamarind pulp according to your desired level of tanginess.
  4. Let the kadhi simmer on low heat for about 15-20 minutes, stirring occasionally. The kadhi will gradually thicken.

4. Tempering the Sindhi Kadhi:

  1. In a separate small pan, heat 2 tablespoons of oil over medium heat.
  2. Add mustard seeds, cumin seeds, a pinch of asafoetida, and curry leaves.
  3. Once the seeds start to splutter, pour this tempering over the prepared Sindhi Kadhi.

5. Serving Sindhi Kadhi:

  1. Sindhi Kadhi is traditionally served hot with steamed rice. It can also be enjoyed with roti or paratha.
  2. Garnish with fresh coriander leaves for added flavor and color.

Tips:

  • You can customize the choice of vegetables based on what’s available and your preferences.
  • Adjust the tamarind pulp to suit your taste. It should provide a pleasant tanginess without overpowering the dish.
  • Sindhi Kadhi tends to thicken as it cools, so you can adjust the consistency with water when reheating.

Sindhi Kadhi – A Tangy and Flavorful Delight:

Sindhi Kadhi is a delightful dish known for its tangy and spicy flavours. The combination of various vegetables and besan-based gravy makes it a wholesome and nutritious meal. Enjoy the unique taste of Sindhi cuisine with this classic Sindhi Kadhi recipe.

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