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.

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