Sindhi kadhi is a delicacy among Sindhis and this recipe is from my maternal grandmother that has been passed down to her daughters. I remember the taste of my Nanima’s Sindhi kadhi vividly. As a child I would visit Bangalore every summer during school holidays and it was a part of our family lunches. Nanima would make it with aloo tikki and serve it with hot rice and her special mithi chutney. More than the tangy flavours of the dish that made you crave for a second, third, and fourth helping, it was her love that went into it each time she prepared it for her children and grandchildren. Her memories stay alive with every bite; each time my mother makes it at home we fondly remember our loving Nanima.
Heat 2 tbsp oil in a large dekchi, add curry leaves, jeera, methi seeds and garlic. Saute on medium flame till very slightly browned.
Add dry besan, keep on mixing and stirring till it gets fragrant and medium brown. Immediately add the besan soaked in water, mix quickly, ensuring no lumps are formed. Keep on mixing till it boils, reduce the flame, allow it to boil for half an hour, stirring it occasionally. Besan thickens fast, check, add water as required.
Cut beans and carrots lengthwise or small pieces as per your choice.Taditionally , we keep it chunky. Chop the tops of drumsticks and cut finger-sized pieces.
Add all the other ingredients, veggies, and tomatoes; don’t add the tamarind yet. When vegetables are cooked, squeeze out the tamarind water and add to the kadhi. Let it boil for a few minutes. Keep on stirring off and on. Taste for salt, sugar, chilli powder, and tamarind. Add whatever necessary to get the perfect taste. Serve hot with cooked white rice and enjoy it!
Refrigerate leftovers
