Authentic Sindhi Kadhi with Boiled Rice
A tangy, spiced tomato and besan-based gravy loaded with vegetables, traditionally served over steamed basmati rice. This wholesome Sindhi comfort food balances tanginess from tamarind with a warm blend of aromatic spices.
55min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
Dry roast 1/2 cup gram flour in a heavy-bottomed pan on low heat until fragrant and slightly golden, then set aside to cool.
2
Heat oil in the same pan, add cumin seeds, mustard seeds, fenugreek seeds, and curry leaves, letting them splutter.
3
Add the roasted besan to the tempering and stir continuously for a minute on low heat to avoid burning.
4
Pour in the tomato puree or chopped tomatoes, along with turmeric powder and red chili powder, cooking until oil separates.
5
Slowly add 4 cups of water while whisking vigorously to prevent any lumps from forming in the gram flour mixture.
6
Add the diced potatoes, drumsticks, and cluster beans into the pot, season with salt, and bring to a boil.
7
Lower the heat and let the curry simmer for about 20 minutes until the vegetables are tender and the gravy thickens nicely.
8
Stir in the tamarind pulp during the last five minutes of simmering to impart the signature tangy flavor.
9
Garnish with freshly chopped coriander leaves and serve hot alongside steamed basmati rice and potato tuk.
Ingredients
1/2 cup gram flour (besan)
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds (methi dana)
1 sprig curry leaves
2 tablespoons besan for tempering/thickening
2 chopped tomatoes or 1 cup tomato puree
2 tablespoons tamarind pulp
4 cups water
1 diced potato
4-5 pieces drumsticks (cut into finger lengths)
1/4 cup cluster beans or okra
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.