Saturday, 2 April 2016

SINDHI KADHI

Sindhi Kadhi or Kadhi Chawaran  is a traditional dish made by Sindhis.  This is basically made with besan and vegetables and no dal, coconut etc. is used in this.  

Drumstick, lady's fingers, cluster beans, potato etc. is used in making this kadhi which is served hot with plain rice. 

I happened to taste this dish from my neighbour.  Since so many days I wanted to make this dish on my own and could not succeed as  the gram flour is under cooked or over cooked as such the taste of the dish was very vague and could not understand where I went wrong.  When I told her about this, she came to  my house to demonstrate the recipe and we enjoyed the lunch together with the kadhi, some rice papad, kurudai etc. and the vazhathandu pickle.

Since the consistency and the colour of the kadhi comes from the besan and the taste lies in the method of frying the besan in oil.  

This kadhi is best served during winter and rainy season but normal days also you can enjoy it.

SINDHI KADHI
Let us look at the recipe now:

Total Time taken: 60 minutes
Serves: 3-4

Ingredients:

2 tbsp
Besan, gram flour
1
Drum stick cut into long pcs
3-4
Cluster beans, kothavarakka
3-4
Lady’ finger, bhindi
2 tbsp
Tamarind pulp

Generous pinch of asafoetida
Small piece
Ginger
1
Green chilli
Few
Curry leaves
4 tbsp
Oil
¼ tsp
Turmeric powder
½ tsp
Red chilli powder

salt
1 tsp
Cumin seeds
¼ tsp
Methi seeds
1
Medium size potato cut into four pcs

Tempering:
1 tbsp
Oil
1 tsp
Mustard seeds

Generous pinch of asafoetida
Few
Curry leaves
¼ tsp
Red chilli powder

Garnishing:

Chopped coriander leaves

Method:

1.  Heat oil in kadai.  Add the cumin seeds, asafoetida, methi seeds.  When it splutters add 
the besan and fry the same till golden brown.

2.  Add 1/4 cup water and mix well till the besan dissolves and no lumps are formed in it.  Add 1 1/2 cup water and bring to boil.  Add the drumsticks, cluster beans, potato and cook the same till it is cooked half. 

3.  Add  chopped green chilli, ginger, turmeric powder, red chilli powder, lady's finger, tamarind pulp,  one  and half cup of water, salt and cook till the vegetables are tender.

4.  The consistency should not be too watery and too thick.

5.  Temper with the ingredients mentioned under tempering.

How to serve:

Serve hot with rice, papad,pickle.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.




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