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Sindhi Kadhi Recipe
How To Make Sindhi Kadhi
About Sindhi Kadhi Recipe: Coming straight from the kitchen of ace Chef Saransh Goila, this interesting recipe of Sindhi kadhi is a balance of flavour with goodness of veggies. With drum stick, lotus stem, potatoes, cauliflower nd a host of vegetables cooked with a blend of spices, no wonder this sindhi kadhi is chef's comfort food.
- Total Cook Time2 hrs
- Prep Time 15 mins
- Cook Time1 hr 45 mins
- Recipe Servings2
Ingredients of Sindhi Kadhi
- 1 1/2 tsp refined oil
- 3 tbsp gram flour (besan)
- 1 tsp fenugreek (methi) seeds
- 1 1/2 tsp turmeric (haldi) powder
- 3 litre water
- 2 Potatoes
- 500 gms tomatoes
- 1 Drum stick (optional)
- 1 long or 2 small piece lotus stem
- 1 big or 2 small cauliflower
- 200 gms colocasia (arbi)
- 200 gms okra (bhindi)
- 3 lemon-sized balls tamarind (imli, soaked in 1 cup warm water for 2 hours)
- Oil (for frying)
- 1 1/2 tsp mustard (sarson) seeds
- 20-25 Curry leaves (kari patta)
- 1 1/2 tsp cumin (jeera)
- 2 tsp red chilli powder
- 2 tbsp coriander leaves (dhania patta), chopped
How to Make Sindhi KadhiHideShow Media
Put refined oil in a deep vessel. Once hot, shallow fry gram flour until golden brown. Do this on a very low flame for about 15 minutes. Add the fenugreek seeds just as it starts to change colour.
Once it is golden brown, add turmeric powder and after a few seconds add all the water to it. With the water add cubed potatoes as they take longest to cook; let it all come to a boil. Then reduce the flame to medium.
Purée the tomatoes and add to the vessel. Let the kadhi simmer away on a low flame for an hour.
In the meanwhile, heat water in another small pot. Chop drum sticks into three-inch pieces and lotus stem into one-inch pieces. Parboil these and keep them aside.
Also, heat the oil for frying after parboiling is done. Deep fry cauliflower florets, colocasia and okra till golden brown. While frying add some salt to the veggies.
After the kadhi has simmered for an hour, add parboiled lotus stem and drum sticks to it. After another 10 minutes add the fried cauliflower, colocasia and okra together.
Now strain the thick tamarind water which was soaked two hours back. Add this to the kadhi and simmer for another 10 minutes.
For tempering, heat the oil in a tempering or small frying pan.
To the hot oil add mustard seeds, curry leaves, cumin seeds and red chilli powder and add this tempering to the kadhi.
Garnish with coriander leaves and serve hot kadhi with peas pulao or steamed rice.