Sindhi Kadhi?!
Sindhi Kadhi?
Hi All, Can anyone please let me know the recipe for Sindhi kadhi higly appreciated.
Thank You!
Answers:
This tangy curry is traditionally made by the Sindhi community from Northern India. Serve it with a long-grained, fragrant rice like Basmati. Since it's full of vegetables and made with tomatoes and gram flour, it's also nutritious.
INGREDIENTS:
1 cup Toor/ Tuvar Daal (split yellow pigeon peas)
8-10 large tomatoes sliced thick
3 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds
1/2 tsp fenugreek seeds
2 green chillies slit lengthwise
1/4 tsp asafetida powder
3 tbsps bengal gram flour (besan)
1 tsp red chilli powder (optional)
1/2 tsp turmeric powder
1 cup baby okra (whole or with tops and tails trimmed)
1 cup beans cut into 2" pieces
1 cup carrot cut into thick slices
Salt to taste
PREPARATION:
Soak the Toor/ Tuvar Daal in hot water for 1 hour.
Boil the Daal in a pressure cooker with water and the tomatoes till done. To do this, once you have closed the pressure cooker cook on a high flame till you hear the first whistle (pressure release). Now reduce the flame to a simmer and cook till you hear 2 more whistles. Turn off the fire.
Whisk the Daal and add hot water (if necessary) till you get a smooth, soup-like consistency.
Heat the oil in a pan on a medium flame. Add the cumin and fenugreek seeds, green chillies and asafetida. Cook till the spluttering stops.
Now add the gram flour. Cook till the raw aroma of the gram flour is gone - it will turn pale brown.
Now add the red chilli powder and turmeric powder and turn off the flame.
Add this mix to the Daal. Season with salt to taste.
Add the vegetables and cook till done.
Serve piping hot with a long-grained, fragrant rice like Basmati and Poppadums (papad).
gs
Source(s):
http://indianfood.about.com/od/vegetaria...
ingredience :
4 medium-sized tomatoes
1-1/4 cups tur dal
5 tbsps gram flour
150 gm lady fingers, slit, not cut
1/2 tsp fenugreek seeds
5 tbsps cooking oil
100 gm cluster beans, chop ends
1 tsp cumin seeds
A few curry leaves
1/2 tsp turmeric powder
2-1/2 tsp red chilli powder
5 green chillies, slit in centre
8 glasses of water
6-7 kokum
1/2 tsp asafoetida powder
Salt to taste
Method:
Soak the tur dal in water for about half an hour.
Cook it in a pressure cooker for 10-12 minutes along with the halved tomatoes and 2 glasses of water. Then strain out all the water and let the remaining pulp cool so as to enable you to squeeze out the soup from it with your bare hands. Add the rest of the water to this stock and put aside. Now heat the oil in a heavy-bottomed vessel for a few minutes before adding the cumin seeds, fenugreek seeds, asafoetida powder and the green chillies. Fry for a minute, add gram flour and then fry again for a couple of minutes more.
Now it's time to add the red chilli powder and the turmeric powder. Fry till the gram flour becomes aromatic and turns slightly brown. Add the stock to it immediately. Stir well. Add the lady fingers, cluster beans, curry leaves, the kokum and the salt. Let it boil on a low flame for an hour and a half till the vegetables are well cooked and have absorbed the flavour of the spice. Serve the curry piping hot. Sindhi Kadi is generally served with good quality basmati rice sprinkled with shahi jeera and accompanied also by tuk (flattened potato cake) and sweet boondi.
eya question samja na pai ? kadhi to chariya khaido tai.
*Go to google and type ..... indian receipe, sindhi kadhi .
U will be flooded with recipes. chose the one u like best !!!!!!!
This tangy curry is traditionally made by the Sindhi community from Northern India. Serve it with a long-grained, fragrant rice like Basmati. Since it's full of vegetables and made with tomatoes and gram flour, it's also nutritious.
INGREDIENTS:
* 1 cup Toor/ Tuvar Daal (split yellow pigeon peas)
* 8-10 large tomatoes sliced thick
* 3 tbsps vegetable/ canola/ sunflower cooking oil
* 1 tsp cumin seeds
* 1/2 tsp fenugreek seeds
* 2 green chillies slit lengthwise
* 1/4 tsp asafetida powder
* 3 tbsps bengal gram flour (besan)
* 1 tsp red chilli powder (optional)
* 1/2 tsp turmeric powder
* 1 cup baby okra (whole or with tops and tails trimmed)
* 1 cup beans cut into 2" pieces
* 1 cup carrot cut into thick slices
* Salt to taste
PREPARATION:
* Soak the Toor/ Tuvar Daal in hot water for 1 hour.
* Boil the Daal in a pressure cooker with water and the tomatoes till done. To do this, once you have closed the pressure cooker cook on a high flame till you hear the first whistle (pressure release). Now reduce the flame to a simmer and cook till you hear 2 more whistles. Turn off the fire.
* Whisk the Daal and add hot water (if necessary) till you get a smooth, soup-like consistency.
* Heat the oil in a pan on a medium flame. Add the cumin and fenugreek seeds, green chillies and asafetida. Cook till the spluttering stops.
* Now add the gram flour. Cook till the raw aroma of the gram flour is gone - it will turn pale brown.
* Now add the red chilli powder and turmeric powder and turn off the flame.
* Add this mix to the Daal. Season with salt to taste.
* Add the vegetables and cook till done.
* Serve piping hot with a long-grained, fragrant rice like Basmati and Poppadums (papad).
More Kadhi Recipes
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