Sindhi Kadhi | Kadhi Chawal |No Onion No Garlic Recipe

In Sindhi cuisine one of famous dish is Sindhi Kadhi, at least I think so! I had first time sindhi kadhi in Kailash Parbat during my friend's birthday lunch meet (this was almost a year and half ago) and I didn't liked it cause they made it just plain bad.  But since my friend was going ga-ga over her neighbor aunt famous sindhi kadhi and how good actually it suppose to be I thought of trying and I have also heard only good things about it.   What makes Sindhi Kadhi unique is no curd(yogurt) is used which is a key ingredient in any kadhi and on the other hand vegetables are added which normally doesn't happens in kadhi so it's very different from any other popular kadhi.

If you like tangy, spicy, sweet, sour taste all together then you going to love this kadhi it has all the flavors and with loads of vegetables which makes it even more appealing and increases the nutrition value. You can add any vegetable of your choice though normally Okra, Drumstick, Potato and cluster beans are used.  You can say it's in looks similar to sambar with lot of vegetables, tamarind etc.

Traditionally made on open large pot but I have used here pressure cook method, after trying a few version I settled for below easy version, adapted from the popular Alka's Sindhi Rasoi blog.  I made plantain shallow fry along with this kadhi but only to realize later actually it's not needed.  The kadhi itself is enough, you can add little boondi or papad along if you wish.

Sindhi Kadhi Recipe

Prep time: 15 Mins
Cook time: 30 Mins
Total time: 45 Mins

Serving : 4 Persons

Ingredients:  {Recipe Source - Sindhi Rasoi}

Chickpeas Flour/Besan   - 3 tbsp

Red Chilli Powder/Lal Mirch Powder - 1 tsp

Turmeric Powder/Haldi - 1/2 tsp

Drumstick/Muranka - 1

Okra/Bhindi - 15

Potato/Aloo - 1 [large]

Beans - 8

Long Beans/Barbati (Boro) - 5

Carrot/Gajar - 1

Tomato/Tamatar - 1 [large]

Tamarind/Imli - Small Lime Size

Jaggery/Gud (Gur) - 1/2 tbsp

Salt/Namak - To Taste

Chopped Cilantro/Dhaniya Patti - 3 tbsp

For Tempering

Oil/Tel - 1 tbsp
Cumin Seeds/Jeera - 1 tsp
Mustard Seeds/Rai - 1/2 tsp

Fenugreek Seeds/Methi - 1/2 tsp

Curry Leaves/Kadi Pata - A Sprig

Minced Ginger/Adrak - 1/2 tsp

Slit Green Chilli/Hari Mirch - 3

Method:

1. Soak tamarind in 1/2 cup water for 10-15 minutes or until required. Extract juice and keep aside.
2. Peel and chop in chunks potato, carrot, tomato. Cut long beans, beans, peeled drumstick 1 inch pieces, cut both ends of okra, if it's long cut 2 pieces.
3. In a pressure cooker heat oil add cumin, mustard and fenugreek seeds and allow to splatter. Add Curry leaves, green chilli, ginger and saute for 30 seconds.

4. Now add beasn/chickpeas flour and roast on medium to slow flame until it becomes light brown and fragrant.

5. Add tomato, red chilli powder and mix well.

6. Add 4 cups water, turmeric powder close lid and pressure cook for 6 whistles.

7. Allow pressure to release by itself, open cooker and add all the vegetables except okra, salt and pressure cook for 1 whistle, allow to release pressure again.

8. Now add okra and simmer for 2 minutes. Add tamarind juice, jaggery (adjust salt if required) and simmer for 2 more minutes or until okra/bhindi gets cooked. Garnish with cilantro and off flame. Let the kadhi sit for 10-15 minutes before serving.

Serve warm with plain rice and relish, there is no side dish required.

Variations ~

• You can do same in open large pan/pot, follow same steps.
• Jaggery bring all the flavors together in this kadhi so don't miss it.
• You can add other vegetables of your choice, most of the beans types works best.

Have a nice day ~~

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