Ingredients with Measurements:
- 1 cup gram flour (besan)
- 2 cups water
- 1 cup chopped vegetables (okra, eggplant, potatoes, carrots, onions)
- 1/2 cup tamarind pulp
- 1/2 cup yogurt
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- Chopped cilantro for garnish
Special Equipment Needed:
- Large pot
- Whisk
Step-by-Step Instructions:
1. In a large pot, heat oil over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them sizzle for a few seconds.
2. Add chopped vegetables and sauté for 5-7 minutes until they are slightly browned.
3. In a bowl, whisk together gram flour and water until there are no lumps.
4. Add the gram flour mixture to the pot and stir well.
5. Add tamarind pulp, yogurt, turmeric powder, red chili powder, coriander powder, and salt. Stir well.
6. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20-25 minutes until the vegetables are cooked and the kadhi has thickened.
7. Garnish with chopped cilantro and serve hot with rice.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 150 per serving
Fat: 6g
Carbohydrates: 20g
Protein: 5g
Fiber: 4g
Substitutions for ingredients:
- Instead of tamarind pulp, you can use lemon juice or mango powder (amchur).
- Any vegetables of your choice can be used in this recipe.
- Instead of yogurt, you can use sour cream or buttermilk.
Variations:
- You can add chickpeas or lentils to the kadhi for extra protein.
- To make it spicier, add more red chili powder or green chilies.
- You can also add fried pakoras to the kadhi for a crunchy texture.
Tips and Tricks:
- Whisk the gram flour and water mixture well to avoid lumps.
- Sauté the vegetables until they are slightly browned for extra flavor.
- Stir the kadhi frequently to avoid it sticking to the bottom of the pot.
Storage Instructions:
Store leftover kadhi in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat kadhi in a pot over low heat until heated through.
Presentation Ideas:
Serve kadhi in a bowl with a spoon and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Sindhi kadhi pairs well with steamed rice or roti.
Suggested Side Dishes:
- Cucumber raita
- Papadums
- Pickles
Troubleshooting Advice:
- If the kadhi is too thick, add more water or yogurt to thin it out.
- If the kadhi is too thin, let it simmer for a few more minutes until it thickens.
Food Safety Advice:
- Make sure to cook the vegetables thoroughly to avoid any foodborne illnesses.
- Store leftover kadhi in the refrigerator and consume within 3 days.
Food History:
Sindhi kadhi is a popular dish from the Sindhi cuisine, which originates from the Sindh region of Pakistan. It is a tangy and spicy dish that is traditionally made with gram flour, tamarind pulp, and yogurt.
Flavor Profiles:
Sindhi kadhi is tangy, spicy, and slightly sweet. The gram flour gives it a nutty flavor, while the tamarind pulp adds a sour note.
Serving Suggestions:
Serve Sindhi kadhi hot with steamed rice or roti for a comforting and satisfying meal.
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Region: Indian