Sindhi Kadhi
While researching “Gujarati Kadhi” I came across Sindhi Kadhi, something that I had not heard of previously and it really perked my interest. For me it would be perfect served piping hot during winter and nice and chilled for summer-obviously you would use winter and summer veggies respectively.
Sindh is one of four provinces of Pakistan and home to the Sindhi people and it is also known as Mehran amongst the locals. Sindh the province and its people derived their name from the river Sindhu- (name of the river before independence), since independence the river has been named Indus River and this river that passes through the middle of the entire province. The word Sindhu is of Sanskrit origin and means “river/stream” and its new modern name Indus-was derived from the Greeks who had conquered Sindh in 325 BC under the command of Alexander the Great and referred to it as Indos and hence it is now called Indus. Sindh is bordered by Baluchistan in the west, Punjab in the north, Arabian Sea in the south and by the Indian states of Gujarat and Rajasthan in the east. The province of Sindh is populated predominately by Muslims with sizable Hindu, Christian, Parsi and Sikh minorities
Like most of the Indian cuisines-Sindhi Cuisine is very nourishing and nutritious. Vegetables are almost a pre-requisite in Sindhi Cuisine-Sindhi Kadhi is just one of those dishes where all the vegetables used complement each other in taste, colour and texture. Okra and drumsticks are very popular or almost a pre-requisite in Sindhi Kadhi-however it is not so easily available here in Johannesburg so therefore any combination of your choice will work just as well.
Sindhi Kadhi
30ml vegetable oil
5ml roasted and crushed cumin seeds
5ml roasted and crushed coriander seeds
2.5ml fenugreek seeds
2ml asafoetida/hing
5ml grated ginger
5ml chopped green chilli
1 red chilli
8-10 curry leaves
60ml chick pea flour and 3ml turmeric powder whisked with 625ml water
100ml boiled and chopped potatoes
250ml chopped vegetables (your choice-carrots, green beans, peas, spinach & etc.)
5ml salt
40ml tamarind paste mixed 20ml water
Method
- Heat oil in a heavy based pot and add the spices and herbs– from cumin seeds till the curry leaves and allow the aromas to arise before adding the chick pea flour mixture
- Bring the mixture to a simmer – ensuring to stir continuously-reduce heat and allow it to simmer for about 5minutes
- Add the vegetables and salt to taste
- Once the vegetables are tender add the tamarind paste and allow to simmer for a few more minutes
- Serve piping hot with rotis, steamed basmati rice or serve as soup and enjoy
NB: Okra, drum sticks, goowar (cluster beans) and a host of other vegetables can be added – let your imagination run wild when choosing your vegetables. Prepare with winter vegetables and serve piping hot or use colorful summer vegetables and serve well chilled. I used carrots, green beans, cauliflower and fenugreek herbs in my version and I tried it hot and cold–loved both versions.
NB The first 8 pictures of this post were sourced from the internet and great work by those who captured these wonderful images
Tandy | Lavender and Lime
Love the use of spices in this dish and I can just imagine how good it tastes Usha 🙂
usha
Yes it is just simple fresh ingredients
Flee
OOOhhh Usha, this just looks awesome. Perfect for winter for definite. Besides me I’m sure Gran would love a bowl of this. On my weekend to do list… Yummy thanks
usha
Thanks & let me know how it turns out
Asmita
We love Sindhi Kadhi and is made often at my place. I have learned it from my mil.
Yours looks amazing!
usha
Thanks–it was a first time i cam across it & when i made it i really enjoyed it