Sindhi Kadhi With Chawal

Kadi Chawal
Kadi Chawal
Kadi Chawal
Kadi Chawal

Today I had Sindhi Kadhi for lunch at my friend’s place. It tastes remarkable, with a very close resemblance to sambhar, but Sindhi kadhi is not as thin and watery as Sambar. Also, all seasonal vegetables are used in preparing Sindhi kadhi, making it a wholesome meal. Like sambhar, tamarind (imli) is used in the preparation and like Punjabi kadhi, Bengal gram flour (Besan) is used, but no curd is added to this dish. Sindhi kadhi is very nutritious and the vegetables added to it, give it a perfect taste, consistency and color.

Ingredients for 4 servings

To make Sindhi kadhi you need seasonal vegetables like cluster beans (gavarfali) (1/4 cup), peeled potatoes (1/2 cup), carrots (1/4 cup), cauliflower (1/2 cup), ladies’ fingers (bhindi) (1/4 cups slit into 2 vertical halves). Apart from this you also require cumin seeds (jeera) (1/2 tsp), fenugreek seeds(methi) (1/2 tsp), asafoetida (hing) (1/4 tsp), besan (Bengal gram flour) (4 tbsp), chopped green chillies, grated ginger, kadi patta (curry leaves), turmeric powder (haldi), chilli powder, tamarind pulp (imli), oil and salt.

Sindhi Kadhi With Chawal Recipe

  • Boil all the vegetables except ladies’ fingers, till these are soft and tender. Once boiled keep them aside and do not drain the water.
  • Take some oil and heat it in a pan. Add cumin seeds and fenugreek seeds to it. Add asafoetida once the cumin and fenugreek seeds begin to crackle.
  • Add Bengal gram flour to it and sauté it for 5-6 mins, till it is golden brown in color.
  • Add about 4 cups of water and bring it to a boil.
  • To this add the grated ginger, green chillies, curry leaves, turmeric powder, chilli powder, tamarind pulp and cooked vegetables as well as the bhindi. Add salt to taste and bring to a boil. Keep the wok on the flame till the bhindi is cooked.
  • Adjust the consistency and sourness according to your taste. Add more tamarind pulp if you want your Sindhi kadhi to taste tangy.

Sindhi kadhi taste’s excellent with plain boiled or jeera rice. This is one of the most favorite dishes of the Sindhi community.