SINDHI KADHI/ HOW TO MAKE SINDHI KADHI/SINDHI KADI-CHAAWAR

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SINDHI KADHI/ HOW TO MAKE SINDHI KADHI

Sindhi Kadhi is a classic dish from the Sindhi community. Their cuisine is underrated and has not gained that popularity it really deserves. Sindhi cuisine serves many unique dishes which taste awesome. One dry Sabzi, a curry dish, curd, papad, and pickles must be in their everyday thali. The Sindhi community with roots in the Sindh Province (now in Pakistan) had been scattered after the partition to the different parts of India and the world. These people especially the old generation is still stuck to their esteemed traditions and culinary culture

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Today’s dish the Sindhi kadhi is one such unique and traditional dish from their cuisine. Loaded with several vegetables, this kadhi does not have curd as a base. The thickness comes with besan/ chickpea flour which is roasted before adding water into it. Several whole and powdered spices bring wonderful flavors. Like all kadhis cooked in different regions of North India, this also goes best with rice. So this complete dish is called Kadi-Chaawar by them. Let’s start cooking this unique Sindhi kadhi with me



Prep time – 15 minutes
Cook time – 25 minutes
Course – Main
Cuisine – Sindhi
Author – Bharti Dhawan


MAIN INGREDIENTS REQUIRED
□ Besan(chickpea flour) – 2 tbsp
□ Water for the kadhi – 4 cups
□ Oil (any type) – 1 and1/2 tsp
□ Tamarind/imli water – 1/2 cup

VEGETABLES REQUIRED
□ Tomato puree with 4 tomatoes
□ Potatoes /aloo – 1 medium(cubed)
□ Pumpkin/kaddu – 5-6 small cubes
□ Okra/ladyfingers/bhindi – 7-8 (slitted)
□ French or cluster beans – 5-6 (sliced)
□ Small brinjal/baingan – 4-5(sliced)
□ Cauliflower/gobhi – 5-6 small florets
□ Drumstic – 1 no (peeled and cubed)
□ Ginger- garlic- green chilly paste or finely chopped – 1 tsp

WHOLE AND POWDERED SPICES REQUIRED
□ Salt – To taste
□ Red chilly powder – 1 tsp/to taste
□ Garam masala powder – 1 tsp
□ Turmeric powder/haldi – 1 tsp
□ Asafoetida /hing – 1/2 tsp
□ Cumin/jeera – 1 tsp
□ Mustard seeds/sarson seeds – 1 tsp
□ Fennel seeds/ saunf 1 tsp
□ Fenugreek/methi seeds – 1/2tsp
□ onion seeds/kalonji – 1/2 tsp

STEP BY STEP PROCEDURE

1- Firstly heat oil in a big pan or kadhai and add aloo, bhindi, and baingan. Fry them until they become crisp and golden. Now remove from oil and keep them aside

2- In the same oil add 5 whole spices(jeera, rai, saunf, Kalonji, and methi seeds). Allow the spices to crackle and add hing then ginger- garlic -chilly paste. Roast all the ingredients

3- Next, add besan/chickpea flour and bhunow/roast for 3-4 minutes at the possible low flame

4- When the color changes to a golden brown, add turmeric/haldi powder. Mix well and roast for a while

5- Roast the besan until you see its colour turns golden. Add more oil if required

6- Add water slowly and allow to boil. Stir continuously to avoid lumps

7- Now add chopped pumpkin, beans, and drumstick. Allow cooking the kadhi until vegetables become soft. Add red chilly powder at this stage

8- Cover the pan with a lid. After 5 minutes add tomato puree and stir. Allow boiling for 1 minute

9- Now add fried vegetables and allow the kadhi to boil for 2 minutes.

10- Next, add imli water for tanginess. Mix well and give a boil

11- Finally, add garam masala, and fresh coriander leaves. Serve hot the tasty Sindhi Kadhi with steamed rice or JEERA RICE



NOTES AND TIPS
* Any seasonal veggies can be added to the Sindhi Kadhi. Sindhi people add cluster beans and lotus stem with other veggies

* Imli water is easy to make. Soak a lemon size imli/tamarind piece into half a cup of water for 30 minutes. Mash it with fingers and strain through a strainer

* Tomato puree and tamarind water are added at the final stages after the vegetables are cooked

A FEW MORE DELECTABLE KADHI RECIPES HERE

KADHI PAKODA/PUNJABI KADHI PAKODA

PALAK KADHI/SPINACH KADHI



DAPKA NI KADHI /GUJRATI KADHI WITH MOONG DAL DUMPLINGS

DAHI TINDA /STUFFED ROUND GOURD IN CURD BASED GRAVY