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The most celebrated dish of Sindhi cuisine, this Sindhi Kadhi is a simple comfort food. If you love the amalgamation of tangy, sweet, spicy flavors, you will fall in love with this regional dish of India. Best tasted when served with hot white rice and a few popadum or crackers, Sindhi Kadhi will take your taste buds to heaven of culinary adventure.
Have you ever tried this Kadhi? If your answer is no, you are missing something gorgeous. I love this dish from the core of my heart and wonder how I could forget to share the recipe with my favorite readers. Well, better late then never.Hence this post today.
So after a long hiatus, here I am again with you all. I missed writing and cooking for you all. However, this vacation was a much-deserving break in the motherland. Back home, I had so much fun eating, drinking, and chatting with family and friends that I almost forgot I have a real life too.
Well, jokes apart, like all good things, it also has an end. After a weird jet lag and a brief period of sorrow cycle for coming back, I am ready for the grind. The exciting part is that I am ready to share some fantastic recipes with you all. Stay tuned for the coming days.
What is Sindhi Kadhi?
Sindhi Kadhi is a vegan Curry recipe specially prepared by the Sindhi Community. This Kadhi is relatively healthy and takes not more then 30 minutes. The best part is that we can use whatever vegetable is available in our fridge or pantry or play with our favorites. It's a win-win situation for busy people . Comfort food that is so easy is a dream come true for busy weekdays.
What Ingredients are needed for making Sindhi Kadhi?
Gram flour / Chickpea Flour
Your choice of vegetables. I have taken eggplant, potato, green beans, drumsticks, Okra, and Chopped tomatoes.
Cumin, black mustard, fenugreek, Fennel, Asafoetida, Nigella, Chopped/Minced Ginger, Curry leaves, Salt, turmeric, red chili powder. Tamarind pulp and a little jaggery are the perfect balancing spice mix.
Cooking oil, of course.
How to Cook Sindhi Kadhi?
First, chop all the vegetables to almost the same size or pattern.
Shallow fry them for better taste or texture; however, if you want to avoid oil, you can use them without frying. In that case, a little bit of cooking time will increase.
Heat oil in a wok or pan, or use leftover oil after shallow frying.
When the oil is hot, add all the whole spices and asafoetida. Let them crackle.
Add ginger, curry leaves, and gram flour to the wok. Saute till the color changes to a lovely golden color.
Add hot water to it. Add chopped tomatoes and mash them with the back of your spatula. Cover and Bring it to a boil. Add all the vegetables and mix once.
Now add tamarind and jaggery /sugar to the Kadhi. Mix well after it cooks for a few minutes or until it's not very thin.
Taste the seasoning and garnish with fresh cilantro leaves.
Enjoy with fragrant basmati rice.
Your perfect comfort meal is ready to eat.
What to serve with Sindhi Kadhi?
Hot white rice, onion salad, and tuk are traditional serve-along items. I like to serve Potato Fry (Aloo Bhujia), Bihari Parwal Masala(Dry)), and Aloo Gobhi/Alu Gobhi with Sidhi Kadhi and rice. Feel free to add your favorite sides to this platter.
How can we store it?
Best When food is freshly made, it is best to consume it immediately. However, on busy days, it may be necessary to store food items. To do so, place them in fridge-safe glass containers and refrigerate for two to three days. Freezing is not recommended as it can alter the taste of the food.
- ⅓ Cups Gram Flour/Besan /Chickpea Flour
- 1.5 Tbsp Tamarind Paste
- 1 Tsp Jaggery Powder
- Oil For Shallow frying the vegetable
- 2 Tbsp For cooking the curry/Kadhi
- 1 Tsp Cumin Seeds
- 1 Tsp Fenugreek Seeds
- ½ Tsp Fennel Seeds
- ½ Tsp Nigella Seeds
- ½ Tsp Black Mustard Seeds
- ½ Tsp Asafoetida powder
- 8-10 Curry Leaves
- ½ Tsp Turmeric Powder
- ½ Tbsp Red Chili Powder
- 1 Chopped red tomato
- Salt to taste
- 2 Sliced Green Chilies
- 2 Cups Hot Water for making the curry
- 2 Cups Mixed vegetable of your choice
- 1 Tbsp Fresh cilantro leaves for garnish.
- Heat oil in a wok or pan.
- Shallow fry all the vegetables till they are golden.
- Add all the spices to the pan after removing all the fried vegetables.
- Let them crackle.
- Add gram flour and cook on a very low flame until golden.
- Add turmeic powder,chili powder,green chilies,and salt at this time.
- Add hot water and mix it properly. Add chopped tomato. Mash with the spatula and cook it till it mixes in the gravy. Add jaggery powder and tamarind paste now.
- Cover the pan and let it come to a boil on medium flame.
- Add all the vegetables after removing the lid .Cover once again after mixing everything.
- Cook till it thickens a little, and taste the salt.
- Garnish with fresh cilantro and serve with the side of your choice.
- Easy Mushroom Masala Curry
- Gujarati Dal
- Crispy Chili Garlic Mushroom
- Roasted Tomato Soup
- Bengali Aloo Dum