Indian Sindhi Kadhi Recipe

Gram flour: A fine flour made from ground chickpeas, used as a thickening agent in the kadhi.

Oil: Used for sautéing the spices and roasting the gram flour.

Mustard seeds: Adds a pungent, slightly spicy flavor to the dish.

Cumin seeds: Provides a warm, earthy flavor.

Fenugreek seeds: Adds a slightly bitter, nutty flavor.

Mixed vegetables: A combination of potato, carrot, okra, and drumstick, adding texture and nutrition.

Turmeric powder: Adds color and a mild earthy flavor.

Red chili powder: Adds heat and a vibrant red color.

Salt: Enhances the overall flavor of the dish.

Water: Used to create the broth for the kadhi.

Tamarind pulp: Adds a tangy flavor to the kadhi.

When roasting the gram flour in step 2, ensure you keep stirring continuously to prevent it from burning. The gram flour should turn a golden brown color, which indicates that it has been roasted properly and will impart a rich, nutty flavor to the kadhi. This step is crucial as it forms the base of the kadhi and gives it its characteristic taste.

• gram flour (besan) - Substitute with chickpea flour: Chickpea flour is essentially the same as gram flour and will provide a similar texture and flavor.

• oil - Substitute with ghee: Ghee will add a richer, more authentic Indian flavor to the dish.

• mustard seeds - Substitute with nigella seeds: Nigella seeds can provide a similar pungent flavor and are often used in Indian cooking.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used in place of cumin seeds.

• fenugreek seeds - Substitute with celery seeds: Celery seeds can mimic the slightly bitter taste of fenugreek seeds.

• mixed vegetables (potato, carrot, okra, drumstick) - Substitute with zucchini, bell peppers, green beans, eggplant: These vegetables will provide a similar texture and absorb the flavors well.

• turmeric powder - Substitute with saffron: Saffron can add a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper will provide a similar level of heat and spiciness.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• water - Substitute with vegetable broth: Vegetable broth will add more depth and flavor to the dish.

• tamarind pulp - Substitute with lemon juice: Lemon juice can provide a similar tangy flavor, though it will be less complex.

• Allow the Sindhi Kadhi to cool completely before storing. This prevents condensation, which can lead to spoilage.
• Transfer the cooled kadhi into an airtight container. This helps maintain its freshness and prevents any external odors from seeping in.
• Store the container in the refrigerator if you plan to consume the kadhi within 3-4 days. The cool temperature will keep it fresh and flavorful.
• For longer storage, consider freezing the kadhi. Pour it into a freezer-safe container, leaving some space at the top for expansion.
• Label the container with the date of preparation. This helps you keep track of its freshness and ensures you consume it within a safe period.
• When ready to use, thaw the kadhi in the refrigerator overnight. This gradual thawing process helps retain its texture and flavor.
• Reheat the kadhi on the stovetop over medium heat, stirring occasionally to ensure even heating. You can add a splash of water if it appears too thick.
• Avoid reheating the kadhi multiple times, as this can degrade its taste and texture. Reheat only the portion you plan to consume.
• If you have added okra to your Sindhi Kadhi, note that it may become slightly slimy upon reheating. This is normal and does not affect the taste.
• Pair your reheated Sindhi Kadhi with freshly cooked rice for a comforting and delicious meal.

• Stovetop Method:

  • Pour the Sindhi Kadhi into a saucepan.
  • Heat over medium flame, stirring occasionally to prevent sticking.
  • Add a splash of water if it appears too thick.
  • Once it reaches a gentle boil and is heated through, serve hot with rice.

• Microwave Method:

  • Transfer the Sindhi Kadhi to a microwave-safe bowl.
  • Cover with a microwave-safe lid or plastic wrap with a small vent.
  • Heat on high for 2-3 minutes, stirring halfway through.
  • Ensure it is evenly heated and serve immediately.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the Sindhi Kadhi in an oven-safe dish.
  • Cover with aluminum foil to retain moisture.
  • Heat for about 15-20 minutes or until thoroughly warmed.
  • Stir before serving to ensure even heating.

• Slow Cooker Method:

  • Transfer the Sindhi Kadhi to the slow cooker.
  • Set it on low heat for 1-2 hours.
  • Stir occasionally to ensure even heating.
  • Once hot, serve with freshly cooked rice.

• Double Boiler Method:

  • Fill the bottom pot of a double boiler with water and bring it to a simmer.
  • Place the Sindhi Kadhi in the top pot.
  • Stir occasionally until it is heated through.
  • This method helps in gentle reheating, preserving the texture and flavor.

• Large pot: Essential for cooking the kadhi and allowing enough space for the vegetables and liquid to simmer.

• Wooden spoon: Ideal for stirring the gram flour and spices to ensure they don't stick to the bottom of the pot.

• Measuring cups: Useful for accurately measuring the gram flour, water, and tamarind pulp.

• Measuring spoons: Necessary for measuring the mustard seeds, cumin seeds, fenugreek seeds, turmeric powder, red chili powder, and salt.

• Chopping board: Needed for chopping the mixed vegetables like potato, carrot, okra, and drumstick.

• Knife: Essential for cutting the vegetables into appropriate sizes.

• Small bowl: Handy for mixing the tamarind pulp with a little water before adding it to the kadhi.

• Ladle: Useful for serving the hot kadhi with rice.

Prep ingredients in advance: Chop mixed vegetables and measure out spices before starting.

Use a large pot: This allows for even cooking and reduces the risk of spills.

Roast gram flour evenly: Stir continuously to avoid burning and ensure a golden brown color.

Gradually add water: This prevents lumps and ensures a smooth kadhi.

Simmer vegetables: Cut vegetables into uniform sizes for even cooking.

Quick tamarind pulp: Use store-bought tamarind pulp to save time on preparation.