Sindhi Kadhi Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together gram flour, yogurt, and water to make a smooth batter.
• STEP 2.Heat oil in a pan and add cumin seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped vegetables like okra, potatoes, and drumsticks. Cook until they are slightly tender.
• STEP 4.Pour the gram flour and yogurt mixture into the pan. Add turmeric powder, red chili powder, and salt.
• STEP 5.Simmer the kadhi on low heat for about 20-25 minutes, stirring occasionally.
• STEP 6.In a separate pan, heat ghee and add mustard seeds, cumin seeds, and dried red chilies for tempering.
• STEP 7.Pour the tempering over the kadhi and mix well. Garnish with fresh coriander leaves.
• STEP 8.Serve hot with steamed rice or roti.

Cooking Tips

• Make sure to whisk the gram flour and yogurt mixture well to avoid lumps.
• You can add a pinch of asafoetida (hing) for additional flavor.
• Adjust the consistency of the kadhi by adding more water if needed.
• For a richer taste, you can also add some tamarind pulp to the kadhi.

Storage and Serving

• Sindhi Kadhi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi on the stovetop or in the microwave before serving.
• Garnish with fresh coriander leaves and serve hot with steamed rice or roti.