Sindhi Kadhi, Sindhi Cuisine
|
Sindhi Kadhi is very delicious and nutritious dish of Sindhi cuisine. This tangy Kadhi is made with roasted besan, and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.
|
|
|
 Sindhi Kadhi is a delicious and nutritious mix of several vegetables, served with rice. It is a Sindhi cuisine dish. This tangy Kadhi is made with roasted besan and tomatoes. Kadhi Rice is the most favorite dish of majority of Sindhis and this Sindhi kadhi is the most wonderful example where all the vegetables are used beautifully to complement each other in taste, texture and colour. Traditionally it is served with rice and also can be served as a soup.
Ingredients:
Besan - 4 tbsp
A pinch of Asafoetida
Few Curry Leaves
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Potatoes - 2 small, cut into big cubes
Drumstick - 1, cut into 1 inch pieces
Ladyfingers - 10
Cluster Beans - 10 to 12
Brinjals - 2, each cut into 4 pieces
Tomatoes - 2, cut into big chunks
Tomatoes - 2, pureed
Green Chillies - 4, finely chopped
Ginger - 1 inch, grated
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Tamarind Pulp - 2 tsp
Fresh Coriander Leaves - 2 tbsp, finely chopped
Salt to taste
Oil - 2 tbsp
Method:
1. Heat oil in a deep pan.
2. Saute cumin seeds, fenugreek seeds and curry leaves on a low flame.
3. Add besan and stir continuously till fragrant and besan turns little golden in colour.
4. Add asafoetida and mix, continue until smooth.
5. When the besan is turned into a nice golden colour, mix tomato puree along with 4 cups of water.
6. Keep the flame medium high and stir continue to avoid the burning.
7. Add potatoes and drumsticks and mix well.
8. Shallow fry the ladyfingers, clustered beans and brinjal pieces and mix into the kadhi.
9. Now stir in chunks of tomatoes, salt, red chilli powder and turmeric powder.
10. Mix very well and cover the pan by keeping a heavy weight on the lid, so that vegetables tenders well and a nice colour of kadhi comes out.
11. After 5-6 minutes, when kadhi starts boiling, add tamarind pulp and mix well.
12. Cook for 2-3 more minutes, garnish with chopped coriander leaves.
13. Serve hot with ‘Steamed Rice’ or ‘Jeera Rice’ or serve as a ‘Soup’.
(Last Updated on : 09-11-2015)
|
|
|
|
|
|
|
|
|
|
Recently Updated Articles in Indian Food
|
|
|
| • | Bel Sherbet
Bel Sherbet is a popular summer drink made using the pulp of bel fruit, also called wood apple. This fruit has natural cooling properties and also hydrates the body. The presence of vitamin C protects from infections and builds body immunity.
| | | • | Sajana Phula Rai
Sajana Phula Rai is a spicy dish from Odisha that can be served with rice or chapattis.
| | | • | Sambharo
Sambharo is traditionally a Gujarati dish which is a quick stir fry made of cabbage and carrots. It is flavoured mildly with chillies and spices. It works as a side dish as well.
| | | • | Sev Tameta Nu Shaak
Sev Tameta Nu Shaak is a delicious recipe in Gujarati cuisine made from sev cooked in a tangy tomato gravy.
| | | • | Kongunadu Cuisine
Kongunadu cuisine constitutes the dishes of the region of Kongu situated in western part of Tamil Nadu. Kongunadu cuisine has the natural crops of the Kongu region as its main ingredients.
| | |
|
|
|
|
|
