Sindhi kadhi is the most famous & the first name that comes to every ones mind when we think of Sindhi cuisine.
Sindhi cuisine is known for its spicy & tasty flavors. Kadhi is made in different ways in different parts of India, but this one is like by a lot of people. I tried and loved it too.
It is made with gram flour and vegetables with tamarind to give it a nice tangy flavor.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
10 mins 15 mins 25 mins 3-4 Serving
Gram flour – 4 tablespoon
Curry leaves – 5-6
Tomato – 4 (2 pureed & 2 diced)
Green chili – 2 (finely chopped)
Ginger – 1 inch (finely chopped)
Fresh green coriander – ¼ cup
Potato – 2medium (diced)
Drumstick – 1 (cut into 1 inch pieces)
Okra – 10 (ends trimmed & cut into half)
Cluster beans – 10 (cut into half)
Small eggplants – 2 (each cut into 4 parts)
Cumin seeds – ½ teaspoon
Fenugreek seeds – ¼ teaspoon
Asafetida – 1 pinch
Salt per taste
Turmeric powder – ½ teaspoon
Red chili powder – ½ teaspoon
Tamarind pulp – 2 teaspoon
Extra virgin olive oil – 2 tablespoon
Water – 4 cups
- Heat oil in a saucepan or a wok. Add, cumin seeds & fenugreek seeds and then curry leaves, now sauté on low heat.
- Once the seeds get aromatic and start to crackle, add gram flour first and fry, when it starts smelling nice & it starts changing color to brown, immediately add asafetida.
- Now add tomato puree and water, cook on low heat and now add potatoes and drumsticks.
- Separately shallow fry the cluster beans, eggplants & okra. Take out on a kitchen paper towel to take out excess oil and mix with the gram flour curry.
- Now add tomatoes, salt, red chili powder & turmeric powder and mix well. Cover and cook for another 8-10 minutes or till potatoes & drumsticks become soft.
- When kadhi is fully boiling add tamarind pulp too.
- Garnish with fresh coriander.
Note: your yummy tangy Sindhi kadhi is all ready and can be served with rice or chapatti. Yummy!
Picture courtesy: http://www.majulaskitchen.com (great pic)