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.
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.
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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