Embark on a culinary journey to the land of Sindhi cuisine with the exquisite Sindhi Kadhi. This traditional dish is known for its tangy and spicy flavors that perfectly complement steamed rice or roti (Indian bread). Sindhi Kadhi is a delightful medley of vegetables cooked in a yogurt and gram flour-based gravy, infused with aromatic spices. In this article, we will guide you through the step-by-step process of preparing this authentic Sindhi delicacy, guaranteed to tantalize your taste buds.

Ingredients

To prepare the Sindhi Kadhi, gather the following ingredients:

For the Kadhi:

1 cup of yogurt (curd)

3 tablespoons of gram flour (besan)

2 cups of water

1 teaspoon of oil

1/2 teaspoon of mustard seeds

1/2 teaspoon of cumin seeds

1/4 teaspoon of fenugreek seeds (methi)

A pinch of asafoetida (hing)

1 teaspoon of ginger-garlic paste

1 green chili, slit

1/2 teaspoon of turmeric powder

1 teaspoon of red chili powder

Salt to taste

For the Vegetables:

1 small potato, peeled and cubed

1 small onion, sliced

1/2 cup of chopped drumsticks (optional)

1/4 cup of chopped okra (ladyfinger)

1/4 cup of chopped carrots

1/4 cup of chopped beans

1/4 cup of chopped capsicum (bell pepper)

1/4 cup of chopped tomatoes

For the Tempering:

2 tablespoons of oil

1/2 teaspoon of mustard seeds

1/2 teaspoon of cumin seeds

1/4 teaspoon of fenugreek seeds (methi)

A pinch of asafoetida (hing)

2-3 dried red chilies

10-12 curry leaves

Preparation

Step 1: Making the Kadhi Base

In a bowl, whisk the yogurt until smooth. Add gram flour (besan) and water, and whisk again to form a lump-free mixture. Set aside.

Heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida. Let them splutter.

Add ginger-garlic paste, slit green chili, turmeric powder, red chili powder, and salt. Sauté for a minute to release the flavors.

Pour the yogurt and gram flour mixture into the pan. Stir continuously to avoid lumps.

Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally, until the kadhi thickens and the raw flavor of besan disappears. Set aside.

Step 2: Preparing the Vegetables

In a separate pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida for tempering.

Add dried red chilies and curry leaves. Sauté for a few seconds until fragrant.

Add the sliced onions and cook until they turn translucent.

Add the chopped potatoes, drumsticks (if using), okra, carrots, beans, capsicum, and tomatoes. Stir well to coat the vegetables with the tempering.

Cover the pan and let the vegetables cook on low heat for 10-12 minutes until they are tender.

Step 3: Combining the Kadhi and Vegetables

Add the prepared kadhi base to the cooked vegetables. Mix well to combine.

Adjust the consistency of the kadhi by adding water if needed. Bring the mixture to a gentle simmer.

Let the kadhi and vegetables cook together for 5-7 minutes to allow the flavors to meld together.

Taste and adjust the seasoning according to your preference.

Serving and Enjoying

Garnish the Sindhi Kadhi with fresh coriander leaves and serve it hot with steamed rice or roti. The tangy and flavorful gravy, combined with the assortment of vegetables, creates a truly satisfying meal. The Sindhi Kadhi is best enjoyed with a side of papad (crispy lentil disc) and pickle for a complete Sindhi dining experience.

Tips and Variations

You can add other vegetables like cauliflower, peas, or ridge gourd to enhance the flavors and textures of the dish.

For a thicker kadhi, increase the quantity of gram flour (besan) in the kadhi base.

Add a teaspoon of sugar or jaggery for a hint of sweetness to balance the tanginess.

If you prefer a spicier kadhi, increase the quantity of red chili powder or add finely chopped green chilies.

Conclusion

Sindhi Kadhi is a culinary gem that showcases the vibrant flavors of Sindhi cuisine. With its tangy and spicy gravy and a medley of vegetables, this dish is a true delight for your taste buds. Follow the steps mentioned above, customize the vegetables according to your preference, and relish the authentic taste of this traditional Sindhi delicacy.

FAQs (Frequently Asked Questions)

FAQ 1: Can I use sour yogurt for the kadhi?

Yes, using slightly sour yogurt will enhance the tanginess of the kadhi. However, fresh yogurt works well too.

FAQ 2: Can I skip the tempering for the vegetables?

The tempering adds a distinct flavor to the dish, but if you prefer a milder taste, you can skip the tempering step.

FAQ 3: Can I make Sindhi Kadhi without adding vegetables?

Yes, you can make a simple kadhi without the vegetables. Just follow the recipe for the kadhi base and skip the vegetable cooking steps.

FAQ 4: Can I store leftover Sindhi Kadhi?

Yes, you can store leftover Sindhi Kadhi in the refrigerator for 2-3 days. Reheat it before serving and adjust the consistency with a little water if needed.

FAQ 5: Can I make Sindhi Kadhi gluten-free?

To make the kadhi gluten-free, replace the regular gram flour (besan) with chickpea flour made from roasted chickpeas. Ensure that the other ingredients used are also gluten-free.