Sonakshi Sinha and Zaheer Iqbal have plenty to talk about when food enters the conversation, and their Sunday Brunch with Curly Tales’ Editor-in-Chief, Kamiya Jani, was no different. From cheeky revelations about their eating habits to the little things that make their everyday life interesting, the couple gave us plenty of reasons to watch the episode. But amidst all the food talk, one detail about Sonakshi caught our attention. The actress may be sticking to a disciplined diet, but when Kamiya asked about her favourite comfort food, her answer was a classic Sindhi favourite: kadhi.
Sonakshi Sinha Reveals Her Favourite Comfort Food On Sunday Brunch
Zaheer Iqbal revealed that Sonakshi has been following a two-meal routine, eating at 1 PM and 8 PM. Her meals usually include sabzi, dal, millets and small portions of chicken tikka.
She has reportedly stuck to this routine for months and says she feels satisfied after eating. No unnecessary snacking, no constantly reaching for whatever someone else is having. But if there is one dish that deserves a place at the table, it is a good, home-cooked Sindhi kadhi.
If you have only ever tried the curd-based Punjabi kadhi, Sindhi kadhi is a delicious change of pace. This traditional preparation uses besan, vegetables and tamarind to create a gravy that is tangy, gently spicy and full of flavour. Potatoes, carrots, drumsticks, cluster beans and bhindi often make their way into the pot, although the vegetables can vary from one household to another.
Also Read: Your Regular Kadhi Just Got A Healthy Makeover! Chef Sanjeev Kapoor Adds Sattu To The Recipe
How Do You Make Sindhi Kadhi At Home?
– Start with the besan: Heat oil in a deep pan and add cumin, fenugreek seeds, curry leaves and a pinch of hing. Stir in the besan and roast it patiently until golden and fragrant. This is what gives the kadhi its distinctive depth.
– Add the vegetables: Slowly pour in water, stirring continuously so the besan does not form lumps. Add turmeric, chilli, ginger and vegetables such as potatoes, carrots and cluster beans.
– Get the tang right: Let the curry simmer until the vegetables soften. Add tamarind pulp for that unmistakable sourness, followed by lightly fried bhindi. Adjust the salt and spices to taste, and finish with fresh coriander.
Serve it hot with steamed rice. Add crispy aloo tuk on the side if you want the full Sindhi lunch experience.
The secret to a flavourful Sindhi kadhi is giving the besan enough time to roast properly. Rushing this step can leave the gravy tasting raw, so keep stirring until it turns golden and smells nutty. Pair it with rice, and you have the kind of comforting meal that makes a regular lunch feel special.
Also Read: Exclusive: Sunanda Sharma Shares Aloo Bukhara Chutney Recipe On Sunday Brunch With Kamiya Jani
Watch the full Sunday Brunch episode on the Curly Tales App or Curly Tales YouTube Channel.
Cover Image Courtesy: Internal
FAQs
What is Sonakshi Sinha’s favourite comfort food?
Sonakshi Sinha revealed that Sindhi kadhi is her favourite comfort food during her Sunday Brunch conversation with Kamiya Jani.
What is Sindhi kadhi made of?
Sindhi kadhi is typically made with gram flour (besan), vegetables, tamarind, spices and curry leaves. It has a tangy flavour and a thicker consistency.
What is Sindhi kadhi served with?
Sindhi kadhi is traditionally served hot with steamed rice. Aloo tuk, a crispy Sindhi potato preparation, is a popular accompaniment.
