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In India, there is a wide variety of dishes that enhance meals with their unique flavours, ingredients, and cooking techniques. Among the many popular dishes are Sambar and Sindhi kadhi, two comforting, vegetable-based curries that are staples in South Indian and Sindhi households, respectively. While both are hearty and nutritious, they have their own unique characteristics. Let’s explore what makes these two dishes similar yet distinct.
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A perfect South Indian meal is incomplete without sambar, a traditional South Indian dish. Made from lentils and vegetables, it is typically served with rice or idlis. It has a tangy, mildly spicy flavour, thanks to the tamarind and a special blend of spices called sambar powder. Sambar is rich in protein and fibre, making it both nutritious and delicious.
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Sindhi kadhi is a traditional kadhi from Sindhi cuisine, made with chickpea flour (besan) and assorted vegetables. It has a tangy and mildly spicy taste, enhanced by tamarind and spices. The recipe for Sindhi kadhi has been passed down through generations, evolving and adapting to different tastes and preferences.
Similarities Between These Two Dishes
Despite having some key differences, these comforting dishes have some similarities.
Serving Style:
The first similarity between sambar and Sindhi kadhi is their key serving companion: steamed rice. The classic way to enjoy both sambar and Sindhi kadhi is with steamed rice, making them wholesome, comforting meals.
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Vegetable-Based Dishes:
Whether making Sindhi kadhi or sambar, both dishes require a generous load of vegetables, making them nutritious meal options.
Differences Between These Two Dishes
Origin
Sambar is a traditional South Indian dish, popular across states like Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh. It has deep roots in South Indian culinary history. Sindhi kadhi, as the name suggests, comes from the Sindhi community, a group that originally lived in the Sindh region, which is now in Pakistan. The dish remains a central part of Sindhi cuisine, especially among the Sindhi diaspora in India.
Texture
Sambar is generally thinner and more soup-like in consistency due to the use of lentils (usually toor dal), which give it a smooth texture. In contrast, Sindhi kadhi is thicker, thanks to the use of gram flour (besan) as its base. The besan thickens the kadhi, giving it a more hearty and robust texture.
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Packed With Vegetables
While both dishes are rich in vegetables, the types of vegetables used can differ significantly. Sambar commonly includes vegetables like drumsticks, brinjal, pumpkin, tomatoes, and carrots. On the other hand, Sindhi kadhi often includes vegetables like okra, potatoes, carrots, and sometimes eggplant. The choice of vegetables can vary by region and family tradition, but sambar tends to use more specific South Indian vegetables, while Sindhi kadhi offers more variety.
Flavours
Sambar has a unique blend of tangy, spicy, and slightly sweet flavours, thanks to the tamarind, sambar powder, and jaggery used in it. The flavour of Sambar is more layered, with a strong emphasis on spice. Sindhi kadhi, while also tangy, has a milder spice profile and is more focused on the sourness of tamarind and yoghurt. The use of gram flour gives Sindhi kadhi a nutty undertone that is absent in sambar.
