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Ask any Sindhi person and you will know just how valuable and cherished the memories of having Kadhi Chawal are. You might argue that Kadhi, be it from any state or region of India, has that very nostalgic effect on people. After all, this yoghurt-based mildly spiced and beautifully tempered dish is a favourite among so many that it is quite the lunchtime staple across the nation. And yet, there are a few things that make Sindhi Kadhi outstanding.
The first feature is, of course, that Sindhi Kadhi is packed with vegetables. In fact, many believe that Sindhi Kadhi is more of a vegetable stew originating in Sindh, modern day Pakistan, from where the Indian Sindhi community migrated. This holds true, as a first look at Sindhi Kadhi will remind you more of a Sambhar with loads of veggies, including drumsticks, instead of Kadhi Pakoda. Usually, potatoes, drumsticks, okra, green beans and cauliflowers are added to Sindhi Kadhi, making it a very filling dish indeed.
The second feature of Sindhi Kadhi that makes it a standout is the fact that it is prepared without any yoghurt. Yoghurt is added to Kadhi to give the dish some sourness, making it the perfect cooling dish for summers. However, Sindhi Kadhi skips the yoghurt and utilizes tomatoes and tamarind paste for the sourness. And because these ingredients can be quite sharp, a dash of jaggery is often added to make the Sindhi Kadhi’s taste more balanced.
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Of course, the remaining ingredients of Sindhi Kadhi are quite similar to those used in any other Kadhi recipe. The tempering for this dish includes oil, mustard seeds, cumin seeds and curry leaves, into which the vegetables and tomatoes are added. The dish is traditionally eaten with rice. If you want to whip up some Sindhi Kadhi for your dinner tonight, then here’s the recipe for you to try.
Ingredients:
½ cup cluster beans, chopped
1 potato, chopped
½ cup okra, chopped
½ cup drumsticks, chopped
½ cup cauliflower, chopped
3 tbsp gram flour
1 sprig curry leaves
½ tsp mustard seeds
¼ tsp fenugreek seeds, crushed
1 tsp cumin seeds
3 green chillies, chopped
½ tsp ginger paste
½ cup tomato puree
½ tbsp tamarind paste
½ tsp red chilli powder
½ tsp turmeric powder
½ tsp jaggery, grated
Salt, to taste
2 tbsp oil
3 cups water
2 tbsp coriander leaves, chopped
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1. Heat one tablespoon of oil in a large wok.
2. Add the mustard seeds, fenugreek seeds, cumin seeds, green chillies and curry leaves.
3. Once these stop crackling, add the gram flour and roast it until it turns brown.
4. Now, add the potato and caulifower.
5. Mix well, saute for 3-4 minutes, then add the cluster beans, drumsticks and okra.
6. Now add the ginger paste, tomato puree and salt to taste.
7. Mix well and cook for 10 minutes, stirring occasionally.
8. Now add the turmeric powder, red chilli powder and mix again.
9. Now add the water, mix well and cover to cook until the vegetables are cooked.
10. Add the tamarind paste and cook for another 5 minutes.
11. Now add the jaggery and adjust the salt if needed.
12. Cook for another minute, sprinkle coriander leaves, mix well and serve hot with rice.
