SINDHI KADHI

SINDHI KADHI

This famous Kadhi is well known to most non sindhis, having tried it at some point in thier lives. It could be at a school friends home or a colleagues home. Every sindhi family will have thier own recipe for it. Some families add Toor dal to it, some a lot of tomatoes etc. Some Kadhis are pale yellow, some quite brown. All depends on the ingredients.

Todays recipe from my home is quite simple and easy to follow.
We normally make it on mondays.
Add your choice of vegetables, though the common ones are drumsticks, potatoes, carrots, long beans and lady fingers. I also add Sweetcorn as my husband loves it in kadhi.

Heat 2 to 3 tbsps of oil
+ 1tsp cumin seeds
+ 1/2 tsp fenugreek seeds
+1 level tsp Hing.
Then add 2 sprigs of curry leaves.
Add 2 heaped tbsps of Besan
Now saute on low heat till fragrant..and pale golden.( not burnt or overly brown)
Immediately add 1 liter of hot water.

While it comes to a boil, add 1 tsp turmeric powder, 1 tsp red chillie powder.

1 big chopped tomato
1 tbsp grated ginger
2 green chillies chopped into thick rings
2 or 3 soaked kokums
Let it simmer.
Add 1 potato..peeled and cut into 8
1 sweet corn…cut into 4 or 6.
1 small carrot…cut into thick batons.
Let simmer..semi covered for 15 to 20 mins.
Now add 1 tbsps grated jaggery or to taste
Salt to taste
And few ladyfingers cut into 2..ends discarded.
And few french beans..cut into 4..
Some drumsticks cut into finger size .( I did not get today , so omited.)
Simmer till kadhi is thick .
Add chopped corriander leaves..

Serve with white rice, sweet boondhi, and aloo tuk.

Note.. thumb rule for kadhi.
It should be balanced.
Sweet, sour, spicy.

So taste as its being cooked.
Sometimes I add tamarind paste to the kadhi..if kokums are not available. Adding tamarind makes the kadhi more dark.

A good kadhi takes about 40 mins to cook..
There will be a awesome fragrance.

Be prepared for a good afternoon nap after having kadhi chawal😊

Left over kadhi tastes better the next day..
Kadhi thickens on being kept..add some hot water when reheating. And re check seasoning