Kadhi Chaawaran or Kadhi Rice is the most favorite dish of majority of Sindhis. Easy to cook, could be easily cooked in large quantities, which means its ideal for serving to guests at home. The tangy gram flour based curry, with lots of assorted vegetables is loved by one and all.
The kadhi tastes best with steamed white rice, crisp double fried potatoes and sweet boondi.
| Kadhi Chaawal |
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
Ingredients
- 2 tbsp. Gramflour
- 1/2 tsp. mustard seeds
- 1/4 tsp.fenugreek seeds
- 1 tsp. cumin seeds
- 7-8 curry leaves (curry pata)
- 2-3 green chillies
- Ginger (as per taste)
- 2-3 tomatoes
- 1 tbsp. tamarind paste
- 1/2 tsp.Red chilly powder
- 1/4 tsp Turmeric powder
- Salt to taste
- 2 tbsp. oil
- 10-12 cluster beans (gavar)
- 2 potatoes (cut in small Chunks)
- 8-9 lady fingers (slit them and fry them little )
- 1-2 drumsticks (cut in finger sized lengths)
Vegetables:
Method
- Soak tamarind in water for sometime and mash it with hand.Use the paste and discard remaining pulp
- In pressure cooker put 2 tbsp.of oil, add gram flour and stir it continuously till it changes color slightly.
- Add curry leaves, mustard seeds, cumin seeds, fenugreek seeds, while stirring continuously.
- When the flour turns brown in colour, add red chilly powder and then add grated tomatoes, keep frying for few more seconds.Then add some water,while stirring, to avoid any lumps.But be careful as it splutters a lot at this stage.
- Add turmeric powder, ginger , green chillies and salt, place the lid of the pressure cooker , close it and wait for 7 whistles or simmer it for 10 minutes minimum.
- (Note: instead of pressure cooker,same can be made in thick base pan , where the curry needs to be boiled for approx 5 min and then simmered for 15-20 min)
- Add all the vegetables (except bhindi) and tamarind pulp and wait for 1 more whistle.
- Finally add bhindi and coriander leaves and simmer for 2 min
- Serve hot with plain white rice, aloo took(crisp deep fried potatoes) and sweet boondi.
Hi Alka,
Do you think this would go with pulao as well?
You mean Kadhi? Well as such Kadhi is bit on heavier side and have tangy flavors so plain white, steamed rice perfectly compliment the flavorful Kadhi. With Pulao it might feel a more heavier meal
thanks for the reply, Alka. I served it with plain rice and aloo took
I loved the bittersweet taste of cluster beans.
Hi Alka, Sindhi kadi is always been a famous dish, never tried it…we make kadhi with onion pakoras in it the authentic punjabi kadhi..will try this out, looks yum!!
I would like to make this for 20 people – what is the serving for this recipe – so i can multiply the same? I just need to know how much besan to use .
Thanks for the recipe. Haven’t eaten this kadi in awhile. Mmm.. boondi with the kadi reminds me of the ‘langar’ I used to attend in Poona.
We also put a little strained tuvar dal into the Sindhi curry.
do give the recipe for sable fish i.e. pallo: pallo fried, pallo sayel and pallay jo pulau
Yes…this so much like the kadhi I made awhile back! My recipe had tamarind as well…but I had no idea it was served with sweet bondi! Is this fried bondi soaked in syrup (sugar/water)?
Hi Alka, Was wondering how you would make it in the cooker, till now I just knew that some people make it in the cooker. I was wonder if the bhindi will get over cooked, but I see you added them later.
We always boil the tomatoes, gring them and then remove the skin. And do not add tamarind pulp. Mom does not even add Kokum flowers I like the addition of Kokum flowers. Sugar gives me the sweet and sour feel.