Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and sweet boondi and namkeen Sev. In many sindhi homes aloo tuk is must when sindhi kadi is made on special occasions or generally on Sunday’s.
There is something so comforting about a meal like this; given how simple it is to cook. A soupy kadhi that’s tangy, hot and spicy mixed in with rice. For me any curry rice dish must have something fried on the side and Sindhis know that only too well! Aloo Tuk adds the required crisp spicy texture to every mouthful of kadhi chawal.
I sometimes make Aloo bhajia/pakoda along with sindhi kadi. I’m sharing a recipe for kadhi which is one I have cooked for years now.
Prep time: 10
Besan/gram flour 1 katori/bowl Methi dana few. Oil 6tbsp Jeera/cumin 1 tsp. Kadi patta few. Hing/ asafoetida 1/2 tsp. Haldi/turmeric 1 tsp Salt 1 spoon Adrak mirchi/ginger chilli paste 1 Lalmirch/red chilli powder 1 tsp Hot water around 3 glasses or more Imli pulp 3 tsp or more Vegetables like Bottle gourd cut into thick rounds gwar( cut both ends of gwar and sprinkle salt keep aside) Bhindi/ladies finger 6 pieces whole
Wash and pat dry vegetables you are using for making sindhi kadhi. Cut dhoodhi/bottle gourd into thick roundels. Soak it in water in which salt is added. Cut both ends of gwar and smear some salt to it. Slit the ladies finger from the center and deep fry it. Smear some salt. Keep aside.
In a big pan put 6 tsp oil. Add 4- 5 methi dana. After it splutters add zeera & hing kadi patta adrak mirchi paste.
Now add 1 katori/small bowl besan. Saute on slow flame till colour changes to golden brown.
Meantime in a pan boil enough water to add to besan.
As soon as besan is bhunoed nicely add haldi powder. Now add hot water which you have boiled separately. Give it a nice mix. Add salt & lalmirch powder.
Now add bottle gourd/ dhoodhi pieces and gwar. Cover and simmer for abt 10 -15 minutes. Check with knife if its done.
Now add imli ka pulp. Adjust Consistancy of kadi. Add deep fried bhindi. Serve hot with rice. It tastes awesome along with sweet boondi and namkeen Sev mixed together.
Notes :. Sindhi kadhi can be made in various ways. Many sindhi households use tomatoes for tartness instead of tamarind pulp.
You can use vegetables of your choice. It can be cauliflower, Potatoes, carrots, drumsticks or even gram flour dumplings/besan ke pakode too.
While going through many recipes which include fruit as main ingredient, watermelon Rasam caught my attention. I found it very interesting as I love experimenting with different cuisines. This is a recipe developed by Shri Mountbatten Iyer, a well known Chef from Chennai. So decided not to give it a miss and went ahead.
I have come across so many types of rasams and this one made with watermelon totally blew me off. A combination of tangy, sweet and sour, this rasam is very different but tasty.
Prep Time 20mins Cook Time 10mins Serves 4People
Cooked toor dal – 1 cup (this should be extremely watery and should have no trace of dal) Watermelon juice 3 cups (strained without seeds) Tamarind juice – 1 cup Turmeric powder – 1/4 tsp Red chilly powder – 1/2 tsp Hing/ asafoetida- 1/4 tsp. Salt to taste (preferably rock salt) Jaggery 1/2 tsp
To make Rasam Powder :
Rasam powder 1 – coarse powder of whole pepper & Jeera/ Cumin seeds (2:1 ratio)
Ghee – 2 tbsp
Cooked toor dal – 1 cup (this should be extremely watery and should have no trace of dhal)
Note on rasam powders 1 & 2: There are 2 powders that need to be used to make this rasam. Rasam powder 1 should be added while making the rasam and Rasam garnish powder to be added after the rasam is made.
Ingredients to make rasam powder 2 for garnish: (this powder to be made preferably before making the rasam for freshness and added flavour)
Ghee – 1tsp
Hing / asafoetida – 1/4 tsp
Toor Dal – 1.5 tbsp
Channa Dal – 1.5 tbsp
Pepper – 1.5 tbsp
Coriander seeds – 3 tbsp
Whole red chilly – 10 nos (can increase if you want more spice)
Jeera – 1 tsp
Coriander leaves – finely chopped
Rasam powder 2 (recipe)
Heat ghee in a wok, add toor dhal, channa dhal and fry till golden brown and add pepper corns.
Once they pepper corn splutters, add coriander seeds and fry till golden brown (or till the raw smell dissappears)
Add red chillies and fry till the red chillies inflate and are fried.
Add curry leaves and once you hear them crackle add some jeera and immediately turn off the flame
Cool this mixture down and grind to a coarse powder (roasted rava like texture).
Method to make Watermelon Rasam:
Pour tamarind juice into a wok and add turmeric powder, red chilly powder, hing, salt, curry leaves and jaggery and bring to a boil
Add a little water to the boiling mixture if you think it is a little too thick.
Let it boil till the raw smell of the tamarind fades and add chopped coriander leaves
Now add the rasam powder. Allow to boil and add the watermelon juice
Add some pepper powder nd let it boil. The colour is a lovely deep red colour. Add the cooked dal water and let it boil just a little bit.
Add the powder that is used to garnish and immediately turn off the flame
Add ghee in a separate wok, temper mustard seeds, jeera and pour over rasam
Add a squeeze of half a lemon.
NOTE: The tempering and squeezing of lemon is done after turning off the stove always.
Try and use your hand as much as possible while cooking, especially while making Rasam. Your hand imparts flavour that no ladle can. This is a secret tip shared by Shri Mountbatten Mani Iyer.
Authentic dish from Sindhi cuisine,which is almost oil free, very quick and easy to make and loved by my family is Fish curry in green gravy with lots of green coloured leaves.This is our favourite lunch on Sunday’s with hot chapatis or yellow methi Pulao/rice.
I would recommend to use Surmai/King Fish for this particular preparation as this tastes best with Surmai fish. You may use your choice of fish.
seafood is really delicious and light on the tummy it offers a great deal of health benefits too. Great skin, a healthy heart and sharper brain are amongst a few. Tge fish being so versatile,You can make many variations.
This is a very simple fish preparation. Garlic is the key ingredient in this recipe which gives the distinct flavour to the curry. This fish tastes very good with fresh green garlic that we get during winter season in abundance. In other seasons you can use dry garlic also.
Prep time 15 min
Cook time 10 min
Serves 2 People
Surmai fish 8 pieces cut into thick pcs, cleaned. Apply some salt for an hour and wash again
Hara dhania/ coriander leaves 1 bunch
Spring Onion Green Part
1 small onion or spring onion (white part)
Garlic flakes 8 to10
Green chilli +a piece of ginger
Salt 1 tsp
coriander powder 1 tsp
Tomatoes- 2 , pureed
Turmeric powder 1/2 tsp
Methi leaves few
Lalmirchi powder 1 tsp
2 tsp oil
Clean the fish pieces. Marinate with a little salt and set aside.
Meanwhile in a mixer jar add hara dhania(coriander), green part of spring onions and fresh/dry garlic.Grind coarsely.
In a pan put 1 tsp oil, which is completely optional. You may avoid it too. Add above mentioned hara dhania(green)paste. Saute nicely on slow flame till water content in it dries up and paste becomes thick.
Add salt,haldi,dhania powder,red chilli powder. Saute till oil starts to come out.
Now add pureed tomatoes. Mix well.Add cleaned and washed fish pieces. Cover fish with green masala paste. cover & cook for about five minutes. Then add little water to make gravy.
You can adjust quantity of water according to your need. If you wish to eat with chapatis then keep gravy thick.
Fish tastes yum with yellow methi pulao. Then keep gravy little watery.
Cover and cook for about 10 minutes. In between gently turn fish upside down to cook on both sides properly. Fish does not take more time to cook.
Now add methi leaves just before putting off the flame.
Enjoy with chapati or Pulao and onion rings and dash of lime over it.
Hello & a very warm welcome to you all.
Ahhh.. it feels so good to come back to what you like the most. For me it’s cooking and writing for my blog. As Diwali was round the corner, so got busy with routine and many more things. Kind of taken a short break but was missing it so badly.
Today I want to share my happiness with you all. The recipe which I am shring today is winner amongst 500+ entries. I have adapted this recipe from Chef Pankaj with few changes.
Chicken in chocolate Mole (sauce) is a lipsmacking variation for people who would like to experiment. We all eat chicken in gravy or in the form of starter/ appetizer or chinese or muglai. Here addition of chocolate in chicken takes the whole dish a notch higher. Amazingly different and yet yummy, i wonder why i have not ever tried chocolate in my gravies earlier. It perfectly strikes balance between sweet and sour, and not sweet at all.
Prepration time 25 minutes Cooking time 50 minutes Serves 4
1 Onion, chopped
4 cloves garlic, chopped
1 cup chopped tomatoes
1 cup chopped Capsicum red, yellow and green
2 jalapenos, roughly chopped
2 tablespoons peanut butter
1/2 cup water
1/2 cup bittersweet chocolate, chopped
250 gms chicken, cut in medium pieces
Oil 4 tbsp
2 tablespoons chili powder
1 teaspoon cumin powder
1/4th teaspoon cinnamon powder
Salt to taste
Heat oil in a pan over medium heat.Add onion and saute until translucent. Add garlic and spices and continue to saute.Add diced tomatoes, half of peppers, jalapenos, peanut butter, chocolate and water.
Simmer for 10 minutes.Keep an eye on gravy and saute continuously, as chocolate in that may get burnt.Cool it and pulse it in mixer. Strain the puree for silky smooth finish.
Sear the chicken in a heavy bottomed pan over medium-high heat until browned on both sides by adding oil time to time.
Now transfer the gravy into seared chicken. Keep the flame on low and cook the chicken for about 30-35 minutes or until is done and tender.
In between stir the chicken and gravy.Transfer this into serving dish and serve it with rice or roti or lavaash sticks
Today i am gonna share special Sindhi style Pakode ki sabzi, which i have learnt from my Mom-in-Law.
Its an Authentic Sindhi Sabzi you all would love to make. It’s besan ke pakode ki sabzi ( very different from punjabi pakoda kadi, which is made by using curds in the gravy). Amongst all Sindhi community it’s known as Rai ji bhaji means mustard seeds sabzi.
Actually tadka/phodni is made of rai/mustard, but sabzi is made of besan pakodas /dumplings. Hence the name of sabzi is called Rai ji bhaji.
This sabzi is very frequently made during Summer season due to non availability of many vegetables as compared to what we get during winters. This being good option & besan/gram flour is full of proteins, i make it a point to make as everyone at my place loves it. Combine it with some sukhi sabzi, Ghee wali chapati & to beat the summer heat, i make Kachi kairi + onion chutney and glass of chilled buttermilk,& i am sorted.
So here we go 😄
Besan/gram flour 1 katori
Salt to taste
Onion finely chopped 1/2
Garlic flakes 4-5 chopped
Fresh coriander leaves chopped
Adrak mirchi paste
Haldi powder 1/2 tsp
Lalmirch powder 1 tsp
Coriander powder 1 tsp
Garammasala powder pinch
Dry Anardana 1 tsp
Grated tomatoes 2 big
Tinda 3-4 small & whole or Dhoodhi 2 pieces
To make slurry
Wheat/bajra flour 1 tbsp mix with water to make paste
in a big kadhai add 3 glasses of water to make gravy. Let it come to rolling boil.Add masala like haldi, salt, dhania powder and red chilli powder. Add 4- 5 garlic flakes cut into pieces. Add chopped green mirchi & adrak paste.
Let the water boil and add potato pcs ( 1 potato, cut into 2 pcs) and tinda( u cn put whole tinda of smaller size) or Dhoodhi . Let it simmer, and cover to cook till vegetables are done.
Now make besan ke pakode. Fr that you will need 1 katori besan/gram flour, 1/ 2 small onion choppedd finely, coriander leaves, salt, red chilli powder, pinch of garam masala powder and anardana (sukha). Mix all ingredients wid water. Don’t put soda. Make semi solid batter.
Heat oil in a kadai. Add 2 tsp hot oil into pakoda batter.Mix well. Now Fry pakoras and add directly into the gravy. Now add two grated tomatoes. Let it simmer.
Put rai and hing phodni.
Now to adjust the consistency( to thicken the gravy) mix wheat flour/Bajra flour and water to make paste. Put the flame on slow, put atta slurry into gravy. Keep stirring to avoid any lumps.
Let it simmer for a while. Switch off the flame and serve hot with Fulkas & kachi kairi + onion chutney and glass of chilled buttermilk.