Sindhi Kadhi is a tangy accompaniment that tastes marvelous with steamed rice. It can be made using tamarind or with tomatoes. Here is how to make it.
Sindhi cuisine belongs to the land of Sindh which is now located in Pakistan and it undoubtedly got influenced by the Indus Valley Civilization.
With time and tide, Sindhi cuisine got influenced by Mughlai, Arabian cuisine as well.
To sum up, Sindhi cuisine is a grand and vibrant cuisine.
As much as Sindhi people love eating Daal and Chawal, Sindhi Kadhi rests in their favorite book of food as well.
While growing up, One of my friends was a Sindhi and she has treated me umpteen times with Sindhi Koki, Dal Pakwaan, et al.
The nice flavor granted by besan, tamarind, and other condiments made it a tangy creation that was a breeze to eat.
Pro Tips by Neha
While adding besan in the oil, add it in small quantity and mix well after each addition. This will make sure there are no lumps in besan.
Fry the besan on medium-low heat and keep stirring throughout otherwise the besan will burn and the kadhi will have a weird taste.
Again while adding water, add in small quantity and whisk well to make a lump-free mixture. You can use a wire whisk to mix while adding water.
Cook the kadhi on medium-low heat and covered so that the vegetables are cooked well.
You can give a second tempering of mustard seeds, cumin seeds, hing and red chilli powder in the kadhi if you wish to.
How to make it with Toor Dal?
Pressure cook 1/2 cup toor dal with salt, kokum, and water. Whisk until smooth.
Add the dal after roasting the besan and keep the remaining process the same.
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Step by Step Recipe
Heat vegetable oil in a pan.
Once the oil is hot, add cumin seeds, fenugreek seeds, hing, ginger, green chillies, and curry leaves and let them crackle for a few seconds.
Add besan slowly and stir continuously. Fry on slow flame until besan turns golden brown in color. It will take 10-12 minutes. Make sure there are no lumps in besan.
Add boiling water slowly and mix to form a lump-free mixture. Keep stirring continuously while adding the water.
Add turmeric powder, red chilli powder, salt to taste, and all the vegetables.
Cover the pan and cook for 8-10 minutes until the vegetables are cooked.
Add tamarind water and jaggery and mix well.
Cook until the curry thickens. Garnish with fresh coriander and serve hot with rice.
Sindhi Kadhi Recipe
- 4 tbsp Vegetable oil
- 2 tsp Cumin seeds
- 1/4 tsp Fenugreek seeds
- 1/4 tsp Hing
- 2 tsp Ginger (Finely chopped)
- 2 tsp Green Chillies (Finely chopped)
- 10-12 Curry Leaves
- 1/2 cup Besan
- 6 cups Boiling Water
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- Salt to taste
- 2 cups Mix Vegetables (I used a mix of Potato, beans, carrot, drumsticks and pumpkin)
- 2 lemon size balls Tamarind Paste (Soaked in 1 cup water)
- 1 tsp Jaggery
- 1 tbsp Coriander (Chopped)
- Heat vegetable oil in a pan.
- Once the oil is hot, add cumin seeds, fenugreek seeds, hing, ginger, green chillies and curry leaves and let them crackle for a few seconds.
- Add besan slowly and stir continuously.
- Fry on slow flame until besan turns golden brown in colour. It will take 10-12 minutes.
- Add boiling water and mix to form a lump free mixture. keep stirring continuously.
- Add turmeric powder, red chilli powder, salt to taste and all the vegetables.
- Cover the pan and cook for 8-10 minutes until the vegetables are cooked.
- Add tamarind water and jaggery and mix well.
- Cook until the curry thickens.
- Garnish with fresh coriander and serve hot with rice.