Sindhi kadhi and tuk or Kadhi Chaawar is the favorite dish of Sindhi community.Probably the most celebrated signature dish and may be the most loved too.This besan ki curry recipe or tomato curry recipe is a powerhouse of vegetables.Sindhi Tomato Kadhi-tamatar ji kadhi is a tangy tomato based version of kadhi. Another way to enjoy kadhi while substituting tamarind paste for tomatoes.
What makes kadhi chawar such a favorite?
Kadhi chawar is a regular lunch at Sindhi home on a weekend. It is gluten-free,vegan,dairy free,egg-less and yet full of nutrition.You can also cook it easily and add any veggies to it.
You can never go wrong with this vegetable kadhi recipe.
It is strikingly similar to sambhar of southern India.Probably,the only difference being, we add minimal spices to the kadhi.
You may serve it to a large gatherings as much as for small lunches.We also serve it especially during weddings as one of the meals.
You will never go wrong serving this gravy dish at luncheons or dinners.Serve it with sweet boondi, alu and arbi tuk as sides.
Serve it love.It is a perfect wholesome meal and have a good nap later :).
Step-by-step pictures for making kadhi
Scroll below to read the recipe of Sindhi tomato kadhi-tamatar ji
kadhi
Sindhi tamatar ji kadhi is a stew similar to sambhar.It is a wholesome chickpea flour based curry which can be served with rice or roti.
Ingredients
- 1/4 cup chickpea flour/besan
- 2-3 tbsp Cooking oil
- 2 Green chillies chopped
- 2 tsp chopped ginger
- 2 tsp Cumin/jeera
- 2 tsp Mustard seeds/rai
- 1 tsp Fenugreek seeds/methi dana
- 1/2 tsp Asafoetida/heeng (avoid if gluten-free)
- Handful of Curry leaves
- 1 tbsp Red chilli powder/lal mirch
- 1 tsp turmeric powder/haldi
- Salt as per taste
- 1.25 ltr water
- 7 -8 medium Tomatoes pureed
- 1-2 large Potatoes
- 14-15 medium sized okra/bhindi
- 8 -10 medium sized Drum sticks or moringa
- 5 -6 medium sized Lotus stem/kamal kakadi (optional)
- 10 Cluster beans/gwar(optional)
- 1/2 cup peas
Instructions
- Heat oil in a heavy bottom pan.Add cumin seeds,mustard seeds,ginger,chillies,hing,curry leaves.Let it splutter.
- Add chickpea flour/besan,mix well.
- Once chickpea flour mix is light brown in color,add salt,turmeric and red chilli powder with fenugreek seeds and potatoes
- Add water and let it boil. Once the water starts boiling, add drumsticks and other hard vegetables.
- Add all soft vegetables after 10 minutes and let it cook.
- Let it simmer on medium -low heat for 15-20 mins.Keep stirring occasionally.
- Turn off the heat, once the potatoes are nicely cooked.
- Serve hot with rice,sweet boondi & aloo/arbi tuk
Notes
You can even add veggies like brinjal oreggplant halves if you like.Kadhi tastes even better the next day which can be eaten with roti.
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