This famous kadhi is well known to most non-Sindhis, having tried it at some point in their lives. It could be at a school friend’s home or a colleague’s home. Every Sindhi family will have their 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 — it all depends on the ingredients.
Today’s 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.
Method
- Heat 2 to 3 tbsp of oil, add 1 tsp cumin seeds, ½ tsp fenugreek seeds and 1 level tsp hing. Then add 2 sprigs of curry leaves.
- Add 2 heaped tbsp of besan. Now sauté on low heat till fragrant and pale golden (not burnt or overly brown).
- Immediately add 1 litre of hot water.
- While it comes to a boil, add 1 tsp turmeric powder and 1 tsp red chilli powder.
- Add 1 big chopped tomato, 1 tbsp grated ginger, 2 green chillies chopped into thick rings, and 2–3 soaked kokums. Let it simmer.
- Add 1 potato (peeled and cut into 8), 1 sweet corn (cut into 4–6 pieces), and 1 small carrot (cut into thick batons). Let it simmer, semi-covered, for 15 to 20 minutes.
- Now add 1 tbsp grated jaggery (or to taste), salt to taste, a few ladyfingers cut into 2 (ends discarded), a few french beans cut into 4, and some drumsticks cut into finger size (I didn’t get any today, so omitted).
- Simmer till the kadhi is thick, then add chopped coriander leaves.
- Serve with white rice, sweet boondi, and aloo tuk.
Note — the thumb rule for kadhi: it should be balanced, sweet, sour, spicy. So taste as it’s being cooked. Sometimes I add tamarind paste to the kadhi if kokums aren’t available; adding tamarind makes the kadhi darker.
A good kadhi takes about 40 minutes to cook — there will be an awesome fragrance. Be prepared for a good afternoon nap after having kadhi chawal 😊
Leftover kadhi tastes better the next day. Kadhi thickens on being kept — add some hot water when reheating, and re-check the seasoning.