Home Sweet Home…We all love the simple warmth and comfort of our home,don’t we? No matter how small or palatial the place we live is,no matter how many inconveniences and problems are in our paradise,but still we tend to love our home more than any other place.
I too love my place,despite of all its negative aspects,i adore this place of mine. But then, sometimes we also long to visit a friend’s or relative’s place or some holiday destination to overcome the feeling of routine monotonous life and to rejuvenate ourselves
Well same hold true for me, and though I love my Virtual place (SindhiRasoi), I will visit on and off to my friend’s place,now and then.The new place I am talking about is Beyond Curries
Amongst various bloggers I came across , one lovely fellow is Sia, of Monsoonspice, the lovely lady (ill)famous for her elaborate and perfect restaurant style (even better than that) cooking
All the curries and Indian style veggies that she makes, are shared with all of us with jaw dropping pictures and amusing stories. So now her New place will be a hangout place for me and some very senior and lovely food bloggers too.Yeah…Not being contented with all the popularity sia gets from Monsoon spice,the gutsy lady is coming up with another virtual kitchen,to let you learn, to share, to enjoy , to clear your doubts, to amuse you, basically to do everything that you want to,to learn Indian Cooking
We the group of foodies and food bloggers, have joined Sia, to come up with a whole new place called Beyond Curries.The place which can very confidently boast of ,providing all the necessary information, recipes and answers to your queries about Indian Cuisine.A forum meant to address all the doubts that Indian and Non Indians have about Indian Food habits , spices, curries,utensils required, the regional names of ingredients , the tastes, the recipes, the secret tips…so on and so forth….For further details do visit the link. Also the BC logo at the sidebar will help you to reach my new place
So do join us ,and we the BC group calling ourselves BC Contributor , hope that we will continue getting all the love and support from you all, the way we are getting for our individual blogs
Now coming to today’s recipe, this is yet another Sindhi style Kadhi, very famous amongst us, and this tangy and flavorful kadhi is loved by one and all
There are many variations in the recipe , depending upon the personal choice. Some prefer just tamarind for the sourness,while other (like me) likes to use tomatoes . Some use the combination of tomatoes and tamarind. Many add besan,while some skip that. And today I followed the recipe of Mr.Suresh Hinduja,the CEO of Gourmet India, with some tweaking of course, to suit our appetite
Here is the original recipe by Suresh:
|Toor dal Kadhi||
- 1½ cup Toor Dal (dry measure)
- 150 g Bhindi
- 150 g Ghawar(cluster beans)
- 4 drumsticks(moringa oleifera/murungakai)
- 50 g Kokam phool
- 1 tsp fenugreek(methi seeds)
- 2 tbsp besan(bengal gram flour)
- 3 tbsp oil
- 6-7 mild red chillies
- 400g tomatoes
- ¼ cup tamarind juice
- Pressure cook the soaked dal with kokum, fenugreek seeds and sufficient water. Let cool, churn/whisk and strain through a colander.
- Make a roux of oil and besan, cooking till well roasted. . Gradually add the strained dal whisking vigorously to ensure no lumps are formed. Bring to a rolling boil and add the drumsticks, ghawar, bhindi in 5 minute gaps.
- Grind tomatoes, red chillies and ginger to a smooth paste
- and add to the curry and simmer for about 30 minutes. Add the tamarind juice to your level of sourness
- Serve with a fresh tadka(tempering) of curry leaves, jeera seeds, red chilli powder, garlic and ginger julienne. And lots of coriander leaves.
So here is how I went…