Cook Sindhi Kadhi As A Tangy Side Dish For Meals

Sindhi is an ethnic community living in western India and Pakistan. They are known for their unique culture, language, and cuisines. This community was named after the Sindh region that once spread over the entire valley of Indus River. Hence, the Sindhi community comprises of Hindus, Sikhs, and Muslims. These people basically love to eat spicy and tangy foods, for which most of their cuisines contain lots of chillies and tamarind.

Interesting facts about the recipe of Sindhi kadhi

Sindhi kadhi

1. Kadhi is a popular side dish of the Sindhi community that is served with rice. This meal is termed as Kadhi-Chawaran in the Sindhi language. Their kadhi is quite different from that cooked in North and Western parts of India. Generally, most Indians cook kadhi with homemade yogurt or Dahi while the Sindhi variation recipe does not include this dairy product.
2. Sindhi people cook kadhi with tamarind pulp, to bring the desired sourness. They also add different common vegetables to this dish, among which carrots, tomatoes, ladyfingers, beans, potatoes, and yams are notable ones. All these vegetables are finely chopped for adding to the gravy of this kadhi. Only the ladyfinger or okra pieces are fried lightly before adding to this cuisine. Due to the use of so many vegetables, this dish is highly nutritious for everyone and perfectly suitable for the warm tropical climate of India.
3. Several spices, like cumin seeds, asafoetida, fenugreek seeds, black mustard seeds, ginger, turmeric powder, and red chilli powder are used for making this Sindhi cuisine. Moreover, green chillies, curry leaves, and coriander leaves are added for an extra flavour of this food.
4. Usually, Bengal gram flour or besan is used for making this kadhi. However, some people also fry dumplings that are made of chickpea flour, to add to this gravy. This practice shows the close connection of ancient Sindhi people with the civilizations of Central Asia, as this culinary technique is popular there.
5. When all the added vegetables are thoroughly cooked, ripe tamarind pulp is added to the kadhi. It is then boiled for a few minutes and served, after garnishing with coriander leaves or fresh cream. Generally, high-quality rice with long grains is more suitable for this Sindhi kadhi. Hence, Basmati rice is most preferred for this purpose, for its special aroma.
6. Many people fry curry leaves and mustard seeds in oil and add for tempering this kadhi. Alternately, cumin seeds and asafoetida can also be used for the same purpose. Now, some Sindhi people prefer to use Aamchur or dry mango powder for the required sourness, instead of the tamarind pulp.

Usually, people serve fried vegetable fritters called Arvi Tuk and fried papad while serving Sindhi kadhi and rice to their guests on special occasions.