Sindhi Kadhi
The singular signature of Sindhi cooking — a vegetable-laden curry thickened entirely with besan (chickpea flour) rather than yogurt, making it the only major Indian kadhi that is simultaneously vegan and deeply savoury. Besan is first dry-roasted in oil until golden and nutty, then tamarind water is added slowly while stirring to prevent lumps, the whole brought to a simmer with drumstick, potato, lotus root, cluster beans, tomato, and brinjal. The result is a thick, dark-golden, intensely tangy-savoury gravy with a substantial lentil-flour body; the tamarind's sourness and the toasted chickpea flour's nuttiness create a flavour profile unlike any other Indian curry. Poured generously over rice or eaten with koki at every Sindhi lunch.
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Recipe
Ingredients
|
1/2 cup | Gram Flour |
|
2 tablespoons | Oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Fenugreek Seed |
|
1/2 teaspoon | Asafoetida |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 cup | Tamarind , pulp |
|
2 cups | Mixed Vegetable , okra, potatoes, carrots, drumsticks |
|
1 teaspoon | Salt |
|
4 cups | Water |
|
2 tablespoons | Cilantro , chopped fresh |
Instructions
- 1 In a large pan, heat oil over medium heat.
- 2 Add cumin seeds, mustard seeds, and fenugreek seeds. Allow them to splutter.
- 3 Add asafoetida and gram flour. Roast the gram flour until it turns golden brown and emits a nutty aroma.
- 4 Add turmeric powder, red chili powder, and coriander powder. Stir well.
- 5 Gradually add water while continuously stirring to avoid lumps.
- 6 Bring the mixture to a boil, then reduce the heat to a simmer.
- 7 Add the mixed vegetables and salt. Cover and cook until the vegetables are tender.
- 8 Stir in the tamarind pulp and continue to simmer for another 10-15 minutes.
- 9 Adjust the seasoning if necessary and garnish with chopped fresh coriander before serving.
Tips
To enhance the flavor, you can add a pinch of garam masala towards the end of cooking.