Sunday afternoons are for Kadhi-Chawal. A bowlful of hot, spicy, tangy kadhi served with rice and meethi boondi is the heartiest meal for Sindhis to relish.
Actually speaking, Sindhi Kadhi has so any versions each varies with region. It is predominantly made by roasting gramflour(besan) in vegetable oil. An assortment of vegetables mainly potato, okra, cauliflower, drumstick, cauliflower, brinjal etc. are added then. You can use any vegetables of your choice as there is no fixed rule to follow. It gets its tangy taste from tamarind pulp.
Born and bred in a Sindhi family , I have learnt this recipe from my Mom and have cooked for years now. In authentic Sindhi Kadhi recipe vegetables are deep fried which I have skipped to cut on the oil instead I have air fried the vegetables. But believe me it gives the same authentic taste. In summers when market is flooded with raw green mangoes I add it to the kadhi instead of tamarind pulp. It too gives a good punch of tanginess to the kadhi. The more you simmer the kadhi the more flavoursome it comes out.
Serve it piping hot with plain steamed rice and meethi boondi and you will be hooked FOREVER !!!!!
Cuisine : Indian
Course : Main course / Kadhi
Prep time : 20 min
Cooking time : 40 min
Serving : 5
1 Cup gramflour(besan)
1/3 Cup vegetable oil
1.5 Litre water
1 Tsp fenugreek seeds(methi dana)
1 Tsp cumin seeds
1 Tsp mustard seeds
10-12 Curry leaves
1/2 Tsp asafoetida(Heeng powder)
1/2 Tsp turmeric powder
1 Tsp red chili powder
1 1/2 Tbsp salt
2 Raw green mangoes peeled roughly sliced(kairi)/ 1 1/2 Tbsp Priya's tamarind pulp
1 Big potato (peeled, cut into quaters)
1 Big tomato(cut into big chunks)
2 Small brinjals (cut into quaters)
10-12 Cauliflower florets
10-12 Okra(bhindi) cut to finger size
1 Drumstick(Peeled,cut to finger size)
2-3 Whole green chilies
Fresh coriander leaves to garnish
1. Assemble all the vegetables.
2. Take potatoes, cauliflower , brinjal and okra(bhindi) in a separate bowl and drizzle a tablespoon of oil and give a good stir to coat the oil evenly. Keep the remaining vegetables aside.
3. Put these vegetables in air fryer for 10-12 minutes at 180 degree or untill the sides turn little brown in colour. If you do not have air fryer you can deep fry these vegetables till sides turn golden brown in colour( skip step 2 if you are deep frying the vegetables).
4. Add oil in pressure cooker over medium flame. Once oil gets heated up add mustard seeds, cumin seeds and let them crackle. Then add curry leaves, fenugreek seeds and asafoetida to it and roast for 4 to 6 seconds.
5. Now add gramflour to it and roast on medium low flame till it changes it's colour from light yellow to dark golden brown. Stir it continuously to make sure there are no lumps. This may take around 8 to 10 minutes. The colour of roasted gramflour may appear very dark at this stage but after adding water it changes to a much lighter shade.
6. Once gramflour changes its colour to dark golden brown carefully add water to it. Now you can switch the flame to medium high till water starts to boil and gramflour and water form a homogeneous mixture. Keep stirring it in between to get a lump free mixture.
7. Once the kadhi starts to boil switch the flame to medium low and add salt, turmeric powder and red chili powder. Add all the vegetables to the kadhi.
8. Now cover the pressure cooker with a plate leaving little place for steam to escape. Boil at low flame till all vegetables are soft and tender but not mushy. Keep checking and stirring in between.
9. Boil for 20 to 25 minutes till kadhi reaches desired consistency. Before switching off the flame add tamarind pulp. I have skipped it here as I added raw green mango for tanginess.