Sindhi Kadhi is a traditional dish from the Sindhi cuisine, known for its tangy and savory flavor profile. It’s a wholesome, yogurt-based gravy that combines gram flour (besan), yogurt, and various vegetables cooked together. The dish is enriched with a tempering of aromatic spices like mustard seeds, cumin, fenugreek seeds, and curry leaves, providing a delightful depth of flavors. The combination of vegetables like okra, potatoes, drumsticks, and others adds texture and nutrition to the dish. This comforting and nutritious dish is often served with rice or chapatis, making it a staple in Sindhi households and a beloved part of Indian cuisine.
Here’s a simple recipe for Sindhi kadhi:
Ingredients:
For the Kadhi:
- 1 cup gram flour (besan)
- 2 cups yogurt (whisked)
- 6 cups water
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- Salt to taste
For the Tempering:
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp asafoetida (hing)
- 8-10 curry leaves
- 2-3 green chilies (slit)
- 1-inch piece of ginger (finely chopped)
- 2-3 cloves garlic (finely chopped)
For Vegetables (you can use a mix of your choice):
- 1 cup mixed vegetables (okra, potatoes, drumsticks, carrots, etc.)
- 1 small onion (sliced)
- 1/2 cup cluster beans (gawar phali), chopped (optional)
- 1 small tomato (chopped)
Instructions:
- In a bowl, mix gram flour (besan) and yogurt until smooth, ensuring there are no lumps. Add water gradually and whisk well to form a smooth consistency.
- Heat oil in a large pot or deep pan. Add mustard seeds, cumin seeds, fenugreek seeds, and let them splutter.
- Add asafoetida (hing), curry leaves, green chilies, ginger, and garlic. Sauté for a minute.
- Add sliced onion and cook until it turns translucent.
- Now, add the chopped vegetables and sauté for a few minutes.
- Pour the gram flour-yogurt mixture into the pot while continuously stirring to avoid lumps.
- Add turmeric powder, red chili powder, and salt. Mix well.
- Let the kadhi come to a gentle boil. Stir occasionally to prevent sticking.
- Once it starts boiling, reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are cooked through and the kadhi thickens.
- Adjust the consistency by adding more water if required.
- In a separate small pan, prepare the tempering. Heat oil, add a pinch of asafoetida, and pour it over the prepared kadhi.
- Serve hot Sindhi kadhi with steamed rice or chapatis.
Remember, you can adjust the spices and vegetables according to your taste preferences. Enjoy your Sindhi kadhi!
