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Sindhi Kadhi

Snigdha's picture
Kadhi is a traditional full-bodied dish with a smooth texture. It is had as an accompaniment with most Indian Breads or even plain white rice. This recipe of 'Sindhi Kadhi' has been shared with me by my friend, Shradha. It very tasty, easy to make and also nutritious as it is made with a lot of veggies.
  Chopped vegetables 3 Cup (48 tbs) (Carrots, Green peas, Drumsticks, Potatoes, Sweet corn, French beans, Parsnips, Cauliflower etc. Leftover Paneer is also a great addition)
  Cumin 1⁄2 Teaspoon (jeera)
  Fenugreek seeds 1⁄4 Teaspoon (methi seeds)
  Dried red chilies 2
  Besan 2 Tablespoon (gram flour)
  Yogurt 1 Tablespoon
  Tamarind pulp 1 Tablespoon
  Salt To Taste
  Chilly powder To Taste

Dry Roast cumin seeds, methi seeds and dry red chillies in a deep vessel. Add 3 cups water and then add chopped veggies. Cover with lid and allow the veggies to cook until they turn tender (When using softer veggies like bottle gourd or brinjal/eggplant or even paneer/cottage cheese, do not boil them, instead just add them after other veggies are cooked).

When there is still a little water left in the vessel, add besan and stir well so that it coats the veggies well. Add yogurt and mix well again. Add a little water so that a thick gravy is achieved.

Add tamarind paste, salt and chilly powder. Mix well. Bring to another boil and remove from stove.

Serve Hot or Cold with any Indian Bread.

Recipe Summary

Difficulty Level: 
Main Dish
Diwali, Holi
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Boiled Veggies cooked in a mixture of Gram Flour and Yogurt

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