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:
- 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.
- I didn't strained the dal, and I used 2 tomatoes and a pingball sized tamarind , soaked in water and then mashed it.Discarded the pulpy tamarind and used the tamarind extract.And instead of red chillies, I used 3 green chillies (The kadhi was just aptly hot and sour for my kid,but you can adjust the quantity of ingredients as per your taste). I also added one large sized potato, cut into chunks, along with bhindi and cluster beans(since I didn't had drumsticks at that moment)
- I know after going through both the recipes, people will note huge difference in both versions, but be assured this kadhi tastes delicious both the ways, and since Suresh himself puts it like this....This recipe is not written in stone and variations abound. Though you have tasted a benchmark here, please tweak this recipe to your liking.
- Pick, rinse for several time, and then soak toor dal for some time In a pressure cooker, boil it with some salt,kokum and water till 6 whistles of pressure cooker
- Meanwhile, in a thick bottomed pan or kadai, add 3 tbsp(I added 2 tbsp ,and it was ok ok, though stirring the besan in less oil is tedious......) and add besan and keep stirring till the besan changes the colour.You have to be very careful so as not to burn the besan.In mid way somewhere, do add the curry leaves(6-7 leaves), fenugreek seeds and mustard seeds.
- Keep the grind-ed (pureed) tomatoes handy.While grinding tomatoes, add green chillies and ginger too.You can add garlic also, but I skipped that one, as the kadhi we generally eat is devoid of garlic Now as soon as the besan in pan starts turning brown and your kitchen is filled with aroma of it, carefully add the tomato+ginger+chilly paste ,and keep stirring vigorously so as to avoid any lumps. And once again a note of caution here is to be careful, since as soon as tomato paste is added in besan, lots of fumes arises which can scald your hands , so do not hold your hand above the pan, but at some angle
- Add turmeric powder, and mix vigorously till oil starts separating
- Now carefully add this mixture to the boiled and whisked dal, while stirring properly so as to assure, no lumps are formed
- Check the seasoning, add some salt, or some more tamarind if required and then close the lid of pressure cooker and wait for few whistles (of cooker of course) or you can also let the kadhi simmer without closing the lid, for as good as half hour
- Again here mid way somewhere, add chunks of potatoes, let the kadhi boil for some time, then add drumsticks , let it boil for some time and finally add bhindi and cluster beans( i shallow fried both of them and then simmered these in kadhi)
- Let the kadhi boil till veggies are cooked and all the ingredients, nicely blend with each other to create that heavenly taste of THE KADHI
- Garnish it with chopped coriander leaves and serve it with plain white rice and some sweet boondis