Sharing food is one thing, but sharing recipes is a totally next level of loyalty! In this episode of Lockdown Recipes, get ready to delve into some authentic Indian cuisine. And what better than an age-old family recipe that our CTO, Kamiya Jani, has been cooking for 10 long years. Born and bred in a hearty Sindhi family, she shares with us the ultimate recipe to make some lip-smacking Sindhi Kadhi.
Prepared using the most basic ingredients, the Sindhi Kadhi is extremely healthy and does not need any glamorous or exclusive preparation. So here are is what you will require!
Ingredients:
- 2 ladle spoons of oil
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
2 ladle spoons of besan
2 liters of water
Salt as per taste
1/2 tsp turmeric
10-15 curry leaves
1 big chunk of slightly crushed garlic
pinch of asafetida - vegetables as per choice {here we added drumsticks (2), potatoes (2) beans (10-15) ladyfingers (10-15) brinjals (3)}
- red chili powder (optional)
- 2 ladle spoons of tomato puree
- 2 tbsp soaked tamarind water
Sindhi Kadhi tastes best with chawal i.e. rice cooked in oil. You will require:
- 2 tbsp oil
- 2.5 glasses of water
- salt as per taste
- 1 glass soaked rice
To start off, you will require an aluminum-based vessel, because Sindhi Kadhi cooks best in that. In the vessel, add 2 ladle spoons of oil, followed by 1 tsp each of fenugreek, mustard, and cumin seeds. When you hear that nice crackling sound, add 2 ladle spoons of besan in it.
Mix well, until it turns into a nice smooth mixture with a rich yellowish-brown color. After this, add 2 liters of water to the mixture and stir well. Add the salt, turmeric, and curry leaves along with a big chunk of slightly smashed garlic. The garlic aids in digestion and can be removed after the kadhi is ready. Sprinkle a small pinch of asafetida.
Now coming to the vegetables, you can add all that is available at home as per your choice. Here, we’ve added drumsticks, potatoes, and beans. Also, if you’re adding ladyfingers and brinjals, remember to shallow fry them first. The fried vegetables need to be added later.
Dunk the drumsticks, potatoes, and beans into the kadhi and stir well. Add a slight pinch of red chili powder (optional) and allow the kadhi to come to a boil.
Once boiled, add two ladle spoons of tomato puree and mix well. When the kadhi comes to a boil for the second time, add the fried ladyfingers and brinjals.
What’s Sindi Kadhi without its tangy taste right. For that good punch of tanginess, add 2 tablespoons of soaked tamarind water. Simmer the kadhi for around 30 minutes till the vegetables cook. A pro tip here is to boil the kadhi as much as you can. The more it cooks, the more the flavorsome it becomes.
As we mentioned before, Sindhi Kadhi tastes amazing with rice cooked in oil. And we’ve got you covered for that too.
Add 2 tablespoons of oil to a vessel big enough to cook rice. After which you will add 2.5 glasses of water and salt as per taste. When the water starts boiling, add 1 glass of soaked rice and cook on medium flame. Once the first boil arrives, cover the vessel with a lid and cook it on a slow flame.
And voila, your Sindhi Kadhi with rice is ready. Garnish with some coriander leaves and serve piping hot! This will be the heartiest meal of your life, we assure you!