Sindhi Kadhi is a traditional and flavorsome dish hailing from the Sindh region of Pakistan. It is a popular part of Sindhi cuisine and has gained admirers worldwide due to its tangy and spicy taste. This vegetarian dish is known for its unique blend of various vegetables and spices that come together to create a wholesome and delectable curry.
History of Sindhi Kadhi
Sindhi Kadhi has a rich history that dates back centuries. It has its roots in the Sindhi community, which is known for its love of vibrant flavors and diverse cuisine. The Kadhi was initially developed as a way to incorporate locally available vegetables and curd into a nutritious and palatable dish. Over time, the recipe evolved and was passed down through generations, preserving the essence of Sindhi culture and culinary heritage.
Ingredients for Sindhi Kadhi Recipe:
To prepare Sindhi Kadhi, you will need the following ingredients:
- Water: 3 cups
- Curd: 1 cup
- Oil: 2 teaspoons
- Fenugreek: ½ teaspoon
- Cumin seeds: 1 teaspoon
- Gram Flour: ½ cup
- Tamarind paste: 2 teaspoons
- Turmeric powder: 1 teaspoon
- Potatoes: 2, peeled and diced
- Chopped ladyfinger: 100 grams
- Chopped tomatoes: 2
- Green chilies: 2-4, slit
- Red chili powder: 1 teaspoon
- Salt: as per taste
- Pepper: as per taste
- Chopped cauliflower: 100 grams
Preparation Time:
- 15 minutes
Cooking Time:
- Stove Method: 30 minutes
- Oven Method: 45 minutes
Servings:
- This recipe serves 4 people.
Method#1: Cook Sindhi Kadhi in a Stove:
Follow these instructions to make delicious Sindhi Kadhi.
Total Time: 45 minutes
1. Heat oil in a deep-bottomed pan or kadhai over medium heat.
Heat oil in a deep-bottomed pan or kadhai over medium heat until it becomes hot and starts shimmering. The oil should be evenly distributed and cover the entire bottom of the pan. This will ensure even cooking and prevent the ingredients from sticking to the pan while sautéing or frying.
2. Add fenugreek and cumin seeds, allowing them to splutter.
After adding fenugreek and cumin seeds to the hot oil, they will start crackling and popping, releasing their distinctive aroma. This step is essential for enhancing the flavor of the dish and adding a delightful fragrance to the cooking process.
3. Mix in the gram flour and sauté until it turns golden brown and emits a nutty aroma.
Stir in the gram flour and sauté it until it achieves a golden brown color and releases a nutty fragrance. The toasting of gram flour enhances its taste and adds a delicious nutty flavor to the dish.
4. Incorporate curd into the mixture, stirring continuously to avoid lumps.
Add the curd to the mixture while stirring constantly to ensure a smooth texture and prevent the formation of lumps. The continuous stirring helps to evenly combine the curd with other ingredients, creating a creamy and well-blended mixture.
5. Add water, tamarind paste, turmeric powder, red chili powder, salt, and pepper. Mix well.
Pour in water, tamarind paste, turmeric powder, red chili powder, salt, and pepper, and thoroughly mix all the ingredients together. The combination of these flavorful elements will create a rich and well-spiced base for the Sindhi Kadhi.
6. In a separate pan, combine the vegetables, chopped potatoes, ladyfinger, tomatoes, green chilies, and cauliflower. with one cup of water and ½ teaspoon of salt. Cook the veggies on medium heat until they are fully cooked.
Take another pan and mix together the vegetables, chopped potatoes, ladyfinger, tomatoes, green chilies, and cauliflower with one cup of water and ½ teaspoon of salt. Cook the veggies on medium heat until they are fully cooked. This step prepares the vegetable medley to be added to the kadhi later, ensuring they are tender and infused with flavors.
7. Add the vegetables to the kadhi and allow it to simmer on low heat until the vegetables become tender and the flavors blend together nicely.
Now, add the cooked vegetables to the kadhi, and let it simmer on low heat until the vegetables become tender and the flavors blend together harmoniously. The slow simmering allows the kadhi to absorb the essence of the vegetables, creating a delectable and well-balanced dish.
8. Stir occasionally to prevent sticking. Adjust the consistency by adding water if needed.
Stir the kadhi occasionally to prevent sticking, ensuring it cooks evenly and smoothly. If needed, adjust the consistency by adding water to achieve your desired thickness. This helps maintain a smooth and even texture while cooking and allows you to control the thickness of the kadhi according to your preference.
Method#2: Cook Sindhi Kadhi in an Oven:
- Preheat your oven to 180°C (350°F).
- In a large oven-safe dish or casserole, prepare the kadhi mixture by heating oil over medium heat. Add fenugreek and cumin seeds, allowing them to sizzle.
- Stir in the gram flour (besan) and let it cook for a minute until it releases a nutty aroma.
- Lower the heat and add curd, water, tamarind paste, turmeric powder, red chili powder, salt, and pepper. Mix everything thoroughly.
- Peel and dice the potatoes, chop the ladyfingers and tomatoes, and add them to the kadhi mixture. Also, add the chopped cauliflower to the dish.
- Stir all the ingredients well to ensure they are coated with the kadhi mixture.
- Cover the dish with a lid or aluminum foil to trap the steam and moisture.
- Carefully place the covered dish in the preheated oven.
- Let it cook in the oven for about 45 minutes or until the vegetables become tender and perfectly cooked.
- Once the vegetables are cooked, remove the dish from the oven.
- Serve the delicious Oven-made Sindhi Kadhi with steamed rice or any Indian bread of your choice. Enjoy!
Serving Suggestions:
Sindhi Kadhi pairs wonderfully with steamed rice or jeera rice. You can also serve it alongside crispy papadums or crunchy pickles for a delightful contrast of textures and flavors. Garnish with freshly chopped coriander leaves for a burst of freshness.
Sindhi Kadhi Recipe – Nutritional Information
| Ingredient | Quantity (100g) | Calories (kcal) | Protein (g) | Carbohydrates (g) | Fat (g) | Fiber (g) | Vitamins | Minerals |
|---|---|---|---|---|---|---|---|---|
| Water | 100g | 0 | 0.0 | 0.0 | 0.0 | 0.0 | None | None |
| Curd | 100g | 98 | 3.5 | 4.7 | 3.4 | 0.0 | Vitamin B12, Calcium | Phosphorus, Magnesium |
| Oil | 100g | 900 | 0.0 | 0.0 | 100.0 | 0.0 | None | None |
| Fenugreek | 100g | 323 | 23.0 | 58.0 | 6.4 | 25.0 | Vitamin B6 | Iron, Calcium, Magnesium |
| Cumin seeds | 100g | 375 | 17.8 | 44.2 | 22.3 | 10.5 | Vitamin B6, Vitamin C | Iron, Magnesium |
| Gram Flour (Besan) | 100g | 387 | 22.0 | 58.0 | 6.7 | 10.0 | Vitamin B6, Vitamin E | Iron, Magnesium |
| Tamarind paste | 100g | 239 | 2.3 | 62.5 | 0.6 | 5.1 | Vitamin A, Vitamin C | Magnesium, Potassium |
| Turmeric powder | 100g | 354 | 9.9 | 64.9 | 9.9 | 21.1 | Vitamin C | Iron |
| Potatoes | 100g | 77 | 2.0 | 17.0 | 0.1 | 2.2 | Vitamin C | Potassium, Dietary Fiber |
| Ladyfinger (Okra) | 100g | 33 | 1.0 | 7.2 | 0.2 | 2.5 | Vitamin A, Vitamin C | Folate, Potassium |
| Tomatoes | 100g | 18 |
Sindhi Kadhi is a delightful and wholesome dish that represents the rich culinary heritage of the Sindhi community. Its medley of flavors, from the tanginess of tamarind to the warmth of spices, makes it a favorite among those who enjoy a fusion of tastes in their meal.
So, whether you prepare it on the stove or in the oven, Sindhi Kadhi is sure to leave your taste buds craving for more while adding a touch of tradition to your dining experience.
Enjoy this delicious curry with your loved ones and relish the taste of authentic Sindhi cuisine.Â
FAQS about Sindhi Kadhi Recipe:
Q1: What is Sindhi Kadhi?
A1: Sindhi Kadhi is a traditional Indian dish originating from the Sindh region of Pakistan. It is a tangy and spicy curry made with vegetables, gram flour (besan), curd, and various spices.
Q2: How is the consistency of Sindhi Kadhi?
A2: Sindhi Kadhi typically has a medium-thick consistency, similar to a stew. The gram flour and curd combination gives it a smooth texture.
Q3: Can I adjust the spice level of Sindhi Kadhi?
A3: Yes, you can easily adjust the spice level according to your taste preferences. You can increase or decrease the amount of green chilies and red chili powder to make it milder or spicier.
Q4: Can I use other vegetables in Sindhi Kadhi?
A4: Absolutely! Sindhi Kadhi is versatile, and you can add various vegetables of your choice. Apart from potatoes, ladyfingers, tomatoes, and cauliflower, you can try adding drumsticks, carrots, beans, or bell peppers.
Q5: How do I prevent curdling of curd in the Kadhi?
A5: To prevent curdling, make sure the curd is at room temperature before adding it to the Kadhi. Additionally, you can whisk the curd well and add a teaspoon of gram flour to it before adding it to the Kadhi.
Q6: Can I make Sindhi Kadhi without tamarind paste?
A6: Yes, if you don’t have tamarind paste, you can use dried mango powder (amchur) as a substitute for tanginess.
Q7: Is Sindhi Kadhi vegan-friendly?
A7: The traditional recipe includes curd, which is not vegan. However, you can make a vegan version by using dairy-free yogurt or coconut milk as a substitute for curd.
Q8: Can I store the leftovers of Sindhi Kadhi?
A8: Yes, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. When reheating, add a little water to adjust the consistency.
Q9: What are the best accompaniments for Sindhi Kadhi?
A9: Sindhi Kadhi pairs well with steamed rice or jeera rice. You can also serve it with roti, naan, or any Indian bread of your choice.
Q10: Can I freeze Sindhi Kadhi?
A10: It is not recommended to freeze Sindhi Kadhi, as the texture may change after thawing. It is best enjoyed fresh or stored in the refrigerator for a few days.