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Sindhi Kadhi

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SINDHI KADHI

Sindhi Kadhi

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Sindhi Kadhi Recipe, ?Tameta Sabji, How To Make Sindhi Kadhi Recipe

This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.

Kadhi is a dish produced from gram flour (besan) and sour curd or buttermilk is basically originated in Rajasthan and popular within the North-western parts of India.

 

Kadhi or curry is among the preferred savory preparations of North Indian Dishes wherein people love it a lot. Pouring dollops of Kadhi over hot streaming rice and enjoying the same repeatedly until the stomach is full is definitely worth remembering.

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About Recipe

Tametokai koora, Takkali pazham Kuzhambu, Toamaatar torkari

How to make SINDHI KADHI

(5 ratings)
6 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
SINDHI KADHI
Author : Vahchef
Main Ingredient : Besan Gram Flour
Servings : 4 persons
Published date : January 09, 2018


Ingredients used in SINDHI KADHI
• Oil - 1/2 cup.
• Drumsticks - 6 piece.
• Okra - 6-8 numbers.
• Eggplant - 4 numbers.
• Cumin seeds - 1/2 tea spoon.
• Fenugreek seeds - 1/4 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Chickpea flour - 1 tablespoon.
• Red chili powder - 1 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Salt - to taste.
• Curry leaves - 1 spring.
• Potato - 1 cup.
• Cluster beans - 10-15 numbers.
• Carrots(long slices) - 10-15 numbers.
• Tomato puree - 2 cups.
• Kokum - 5-6 numbers.
• Coriander leaves(chopped) - 1 tablespoon.
Method:
  • Heat oil in a pan and add drumsticks, okra and saute it, later transfer into a plate.
  • In the same pan add eggplant and saute it, later transfer to the same plate.
  • In the same pan add cumin seeds, fenugreek seeds, mustard seeds, chickpea flour and saute until it is brown in color.
  • To it add water, red chili powder, turmeric powder, salt, curry leaves and boil it.
  • Add potato, cluster beans, carrots and close lid, later pressure cook for 3 whistles.
  • Remove lid and add tomato puree, kokum soaked in water boil it.
  • Add all fried vegetables and cook it.

Now Sindhi kadhi is ready to serve.






Cooking with images Tamoto Rassa , Tomatoes rasdar, Tomaato Hannu saaru





Articles


Kadhi is a dish produced from gram flour (besan) and sour curd or buttermilk is basically originated in Rajasthan and popular within the North-western parts of India.

 

Kadhi or curry is among the preferred savory preparations of North Indian Dishes wherein people love it a lot. Pouring dollops of Kadhi over hot streaming rice and enjoying the same repeatedly until the stomach is full is definitely worth remembering.

 

Types of Kadhi:

 

Kadhi is made using a number of recipes, according to the region and style.

 

Punjabi Kadhi is a staple during winters. curd/ buttermilk when cooked with gram flour, nourishes warming characteristics. When eaten in winters, Kadhi behaves as a delicate medication to prevent from minor cold and cough problems. The actual cause of the medicinal qualities of Kadhi is also the mixture of spices used. Turmeric, curry leaves and bay leaves, when used collectively, offers that warm punch to the curry.

 

Gujarati kadhi is similar to amazing hot soup when it’s cold outside or you are sick. This delicious sweet kadhi prepared with besan (chickpea flour), curd and jaggery/sugar. In comparison with other kadhi recipes, Gujarati kadhi has simply amazing texture that lives up to its expectation of true Gujarati flavor due to mildly sweet and spiced. Gujarati kadhi goes perfectly with khichdi.

 

Rajasthani kadhi, unlike Punjabi kadhi, no pakodas (or gram flour fritters) are put into the rajasthani form of kadhi, thus, making this recipe both light to eat and simple to make

 

Method:

 

For the Kadhi, mix all the ingredients collectively. Ensure there is no lumps.   Add to a big pot, heat on medium. Bring to a boil. In the meantime, be certain that you're stirring regularly. If you do not stir, the mixture may become lumpy and separate. When the mixture has come to a boil, reduce heat to slow simmer. Still stir and simmer for 20-25 minutes.

 

Some pakodas or boondi are put into the same after which, tempering is performed using ghee and red chili.

 

Don't prefer to eat Kadhi in sawan. Why?

 

Kadhi, in spite of being tasty, is cool in nature and therefore, tough to digest because it contains Besan. As well as the buttermilk is coming from the milk that is provided by cows which can be grazing on fresh new grasses of rain which can be already polluted and therefore are unacceptable for humans to eat. In the month of Shravan, humans aren't expected to eat Kadhi



 

Comments & Reviews

 

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Recent comments

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Sangita Shukla Posted on Thu Sep 10 2015

very tasty.?

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Charu mudgal Posted on Tue Dec 08 2015

Awesome?

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Pushpa Khatwani Posted on Fri Feb 05 2016

very tasty?

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TheMrRSHARMA Posted on Wed Feb 24 2016

Sangeeta this recepie is fantastic. Thank you for sharing. Do you know how to make Sacho Sag? Will be grateful if you could share it too. Thanks?

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Ayesha Taqui Posted on Tue Apr 05 2016

hi ..made this kadhi ...was very tasty ..thank u for sharing?

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Veena Ranjish Posted on Sun May 29 2016

Nice n easy recipe, I love the way u clearly narrate the instructions ?????

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