Besan Ki Sindhi Kadhi | Sindhi Kadhi Recipe

Besan Ki Sindhi Kadhi | Sindhi Kadhi Recipe | Roasted Gram flour Curry  with Vegetables | Bhune Besan ki Sindhi Curry | How to make Sindhi Kadhi

Besan Ki Sindhi Kadhi | Sindhi Kadhi Recipe | Roasted Gram flour Curry   with Vegetables | Bhune Besan ki Sindhi Curry | How to make Sindhi Kadhi with step by step instructions.

Sindhi Kadhi Recipe | Besan Ki Sindhi Kadhi | Roasted Gram flour Curry   with Vegetables | Bhune Besan ki Sindhi  Curry  | How to make Sindhi Kadhi from Sindhi Cuisine is a delectable curry with veggies. You will come across gram flour curry varieties as you travel the length and breadth of India. Among them, Sindhi Kadhi has an opulent fame.

You can cook up a mouth-watering Roasted Gram flour Curry with Vegetables with readily  available ingredients. No fusses at all for this curry.

It is customary for Sindhi people to make Besan Ki Sindhi Kadhi and rice with pearl size sweet boondi as a part of  regular menu or  any auspicious occasions such as festivals, cultural or traditional functions. Sai Bhaji with Pulao is another popular dish made for such occasions.

Roasted Gram flour Curry  with Vegetables is a popular dish among Sindhis. Years ago when our grannies prepared Sindhi Kadhi with rice at home, it was always in huge pots called ‘degro’. It would be a bustling day, with members eagerly craving for a taste of the kadhi. Aroma of the kadhi would draw neighbours to  sneak a peak at what was cooking.  A portion was always set aside to share with neighbours. Members of the joint family would then sit together and slurp bowls of this delicious kadhi served with rice and sweet boondi. Finally, after such a hearty meal, everyone would be so exhausted  that they would fall into a deep sleep, especially if it was summer.

What is Sindhi Kadhi

Sindhi Kadhi is a curry made from gram flour that is sautéed to perfection until it is aromatic and light yellowish brown in colour. Then plunge in this gram flour curry, vegetables of choice along with other aromatic herbs and spices and cook until done. Finally, for a sweet sour mild kick, add tamarind pulp, a pinch of kokum, and jaggery. The vegetables in the curry as referred to as ‘Vakhar’. Vakhar lends its own flavours to the curry. However, people may like scanty or generous vakhar. It is a matter of individual choice.

Some more recipes from Sindhi Cuisine are:

Sai Mashale mein Patata

Sabudana Kheer

Nan khatai

Sindhi Teevan

Ingredients

Gram flour – besan. This is the star ingredient. The edifice of the kadhi’s  taste lies in sauteing the gram flour until it is aomatic and acquires  the right colour.

Spices – Cumin seeds – jeera, fenugreek seeds – methi dana, asafoetida – hing, salt, turmeric powder – haldi, coriander powder – dhania, red chili powder – mirchi

Leaves – Curry Leaves, coriander leaves (optional)

Vegetables – Tomatoes, ginger, green chilies,  vegetables for Vakhar – potato, lady fingers – bhindi, elephant foot  yam – suran/zimikand, green peas – matar, drumsticks –  saijan ki phalli, carrot – gaajar cut into pieces, few French beans or  long beans – chawli phali or cluster beans- guar

Tamarind and kokum –  for tanginess. You may add both or any one.

Jaggery – A bit

Water

Oil – For cooking as well as frying some vegetables.

Video Recipe: Sindhi Kadhi

https://youtu.be/nLkppiwR6HE

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How to make Bhune Besan ki Sindhi Curry

Blending tomatoes (optional step)

Blend tomatoes, ginger and green chilies to make a puree.

Preparing Vegetables (Vakhar)

Fry ladyfingers and elephant foot yam until three fourth done.

Parboil the drumsticks for two minutes. Drain water and keep the drumsticks  aside.

Making the Kadhi

Heat oil in a heavy bottom pot. To this, add fenugreek seeds, followed by cumin seeds. Let them splutter. When they crackle, add curry leaves. Then add asafoetida to it. At once add the  gram flour and sauté.

Keep stirring continuously. The gram flour will change its color. Keep the flame on low to medium. Fry the gram flour until light brown in color. You need to keep an watchful eye.

When the right color is achieved, at once add around 2-3 cups of water. Remember, the kadhi will thicken slightly upon cooking. Now to the kadhi , add turmeric powder, salt, coriander powder, and red chili powder. Let the kadhi come to a boil.

Then add potatoes, and carrots. Leave the kadhi to simmer for a few minutes. Thereafter add the French beans. Furthermore, add the tomato-ginger-green chili  puree.  Let the kadhi simmer.

While  the kadhi is simmering, add a slurry of gram flour and water. This is an optional step. Cover halfway and let kadhi simmer on medium flame.

Then add fresh green peas and let it cook in the simmering kadhi. Add drumsticks and elephant foot yam.

Meanwhile, you may add some more water to the kadhi to adjust its consistency. Continue to simmer.

Check the doneness of potato with a knife. Then add fried ladyfingers and kokum. Also add some tamarind pulp. Thereafter let it simmer on low to medium flame. Taste to check spices and adjust accordingly. Lastly add jaggery for a sweet sour kick. Garnish with coriander leaves.

What to serve with Sindhi Kadhi

Serve this hot Kadhi with plain rice and sweet boondi. You could also have mirchi pakoda and sindhi malpua as accompaniments.

Enjoy alongside  with a glass of Salted Mint Lassi or Masala Boondi Chhaas

Tips to make Perfect Sindhi Kadhi

Most importantly, the gram flour must be roasted on low to medium heat so that it gradually turns to light brown. If the gram flour turns too dark or is too light, in either case the kadhi will not have a good taste.

A combination of veggies for the Vakhar greatly enhances the taste of Kadhi. So do not omit the Vakhar.

Add the vegetables to the kadhi in such an order that all are cooked. That is why potatoes and carrots are added first. Lastly add the fried vegetables as they are already cooked.

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Recipe Card

Besan Ki Sindhi Kadhi | Sindhi Kadhi Recipe

Besan ki Sindhi Kadhi is a sautéed gram flour curry that is simmered along with assorted vegetables, herbs and spices. Finally for a sweet sour mild kick, add tamarind pulp, a pinch of kokum, and jaggery.

5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Indian, Sindhi

Servings 4

Ingredients

  

For Kadhi

• 1/3 cup gramflour besan
• ½ tsp fenugreek seeds methi dana
• 1 tsp cumin seeds jeera
• 8-10 curry leaves
• 2 pcs medium tomatoes chopped or blended
• ½ inch ginger
• 2-3 pcs green chilies
• Walnut sized tamarind
• 3-4 pcs kokum washed and soaked for 10 minutes
• ½ tsp asafoetida hing
• Salt to taste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chili powder
• 1 tsp jaggery powder
• Water
• 3-4 Oil plus more for frying vegetables
• A few sprigs of chopped coriander leaves for garnish

Veggies for Vakhar

• 1 medium potato cut into pieces
• 1 small piece of elephant yam suran/zimikand cut into pieces
• 7-8 lady fingers bhindi slit
• A small handful of green peas
• 1-2 drumsticks saijan ki phalli cut into pieces
• 1 small carrot gaajar cut into pieces
• A few French beans or long beans chawli phalli or cluster beans guar cut into pieces

Instructions

 

Blending tomatoes (optional step)

• Blend tomatoes, ginger and green chilies to make a puree.

Preparing Vegetables (Vakhar)

• Fry ladyfingers and elephant foot yam until three fourth done.
• Parboil the drumsticks for two minutes. Drain water and keep aside.

Making the Kadhi

• Heat oil in a heavy bottom pot. To this, add fenugreek seeds, followed by cumin seeds. Let them splutter.
• When they crackle, add curry leaves. Then add asafoetida to it.
• Thereafter add gram flour and sauté. Keep stirring continuously.
• The gram flour will change its colour. Keep the flame on low to medium.
• Fry the gram flour until light brown in colour. You need to keep an watchful eye.
• When the desired colour is achieved. add around 2-3 cups of water. The kadhi will thicken slightly upon cooking.
• Now to the kadhi , add turmeric powder, salt, coriander powder, and red chili powder
• Let the kadhi come to a boil. Then add potatoes, and carrots. Leave the kadhi to simmer for a few minutes. Thereafter add the French beans
• Furthermore, add the tomato puree into which we had added ginger, and green chilies.
• Let the kadhi simmer.
• As the kadhi is simmering, add a slurry of gram flour and water. This is an optional step.
• Cover halfway and let kadhi simmer.
• Then add fresh green peas and let it cook in the simmering kadhi. Add drumsticks and elephant foot yam.
• Meanwhile, you may add some more water to the kadhi to adjust its consistency. Continue to simmer.
• Check the doneness of potato with a knife. Then add fried ladyfingers and kokum. Also add some tamarind pulp.
• Thereafter let the kadhi simmer on low to medium flame. Taste to check spices and adjust accordingly.
• Lastly add jaggery for a sweet sour kick.
• Garnish with coriander leaves.
• Serve hot kadhi with rice and sweet boondi

Notes

• Most importantly, the gram flour must be roasted on low to medium heat so that it gradually turns to light brown. If the gram flour turns too dark or is too light, in either case the kadhi will not have a good taste.
• A combination of veggies for the Vakhar greatly enhances the taste of Kadhi. So do not omit the Vakhar.
• Add the vegetables to the kadhi in such an order that all are cooked. That is why potatoes and carrots are added first. Lastly add the fried vegetables in the end.

Keyword Bhune Besan ki Kadhi, Curry, How to make Sindhi Kadhi, Kadhi, kadhi Chawal, Recipe of Sindhi Kadhi Chawal, Sindhi Kadhi

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Besan ki Sindhi Kadhi  recipe is curated for the event A to Z  Recipe Challenge – Season 2. The task  in Season 2 lies in  creating one recipe every month commencing in an alphabetical order. The challenge, however,  is that  the name of star ingredient must be in Hindi. This time it is ‘B‘ so the recipe created is Besan ki Sindhi Kadhi.  Oh! This is going to be fun and adventurous learning experience.

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