Sindhi kadhi

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This Sindhi kadhi is delicious, light, nourishing and easy to make, which makes it irresistible. A very popular dish in the Sindhi cuisine, its best served with piping hot ghee rice and some papad. I was lucky that my mum’s friend and neighbour Saroj aunty agreed to share her recipe with me.

Gatte, small dumplings made with gram flour, is a key part of this particular recipe. In addition to the Gatte you can add vegetables of your choice. Here I am using potatoes, drumsticks and cauliflower. You can even add fresh beans or aubergine or lotus stems if you like.

Serves 4

For the gatte (makes 14)

  • 70 gms gram flour
  • 1/2 tsp salt
  • 1/2 tsp chilli powder
  • 1 tbsp sunflower oil
  • 40 ml water

For the kadhi

  • 3 tbsp oil
  • 3 tbsp ghee
  • 1/2 tsp asafoetida (hing)
  • 1 tsp fenugreek seeds
  • 80 gms gram flour (besan)
  • 1500 ml water
  • 100 gms green beans, cut into half
  • 2 medium size potatoes, cut into 1 inch cubes
  • 100 gms cauliflower, cut into florets
  • 2 drumsticks, cut into 2 inch fingers
  • 2 tomatoes, blitz to a puree
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 30 gms tamarind

For the tadka

  • 2 tbsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp chilli powder

In a small bowl put the tamarind the cover this with 100 ml of boiling water. Let it sit for 10 minute while you start cooking the kadhi.

For the kadhi heat the oil and ghee in a pan and add the fenugreek seeds and the asafoetida. Once they start to sizzle add the gram flour and roast this on low heat for 10 minutes until the colour is golden and you can smell the roasted flour. To this add the water and mix well.

Now add the vegetables along with the blitz tomatoes and the spices. Also mash the tamarind in the water and pass it through a sieve. Add the liquid to the kadhi. Now bring it to a boil, cover and cook for 40-45 minutes, stirring through every 15 minutes.

Once the veg is cooked, finish this with a tadka (tempering). Heat the ghee in a small pan, add the mustard and cumin and once they start to sizzle take it off the heat and add the chilli. Pour this into the kadhi and cover the pan with the lid again. Leave this for 5 minutes before serving the kadhi with the rice.

Watch the video for the detailed method –