A tangy and flavorful chickpea flour-based curry, loaded with assorted vegetables like drumsticks and cluster beans. This classic Sindhi dish gets its signature sour taste from tamarind and is traditionally served with steamed rice and sweet boondi.
Aromatic basmati rice cooked with a medley of fresh vegetables and fragrant spices. This one-pot meal is a comforting and wholesome choice for a quick lunch or dinner, often served with raita.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
About Sindhi Kadhi, Vegetable Pulao and Boondi Raita
Tangy Sindhi Kadhi with aromatic vegetable pulao and creamy boondi raita – a soul-satisfying, energy-giving meal.
This sindhi dish is perfect for dinner. With 727.33 calories and 18.89g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
1.5 tsp Coriander Powder
2 tbsp Tamarind (Seedless, soaked in 1/2 cup warm water)
6 cups Water (Plus 1/2 cup for soaking tamarind)
1.5 tsp Salt (Or to taste)
1 medium Potato (Peeled and cut into 1-inch cubes)
2 pcs Drumsticks (Cut into 2-inch pieces)
100 g Cluster Beans (Trimmed and chopped)
100 g Okra (Trimmed, kept whole)
1 medium Tomato (Cut into quarters)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Tamarind and Vegetables: Soak the tamarind in 1/2 cup of warm water for 20 minutes. Squeeze the pulp well, strain it through a fine-mesh sieve, and discard the solids. Set the tamarind extract aside. Wash, peel, and chop all vegetables as specified in the ingredient list.
2
Roast Besan: Heat oil in a large, heavy-bottomed pot or kadai over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, hing, and curry leaves, and sauté for 30 seconds until fragrant. Reduce the heat to low, add the besan, and roast, stirring continuously for 5-7 minutes until it turns golden brown and emits a nutty aroma.
3
Create the Kadhi Base: Turn off the heat completely. Slowly pour in 2 cups of water while whisking vigorously to create a smooth, lump-free paste. Once smooth, turn the heat back to medium. Add the remaining 4 cups of water, turmeric powder, red chili powder, coriander powder, ginger paste, slit green chilies, and salt. Whisk well to combine.
4
Cook the Vegetables: Bring the kadhi to a rolling boil, then reduce the heat to a simmer. Add the cubed potatoes and drumstick pieces. Cover and cook for 10-12 minutes until they are partially tender. Next, add the chopped cluster beans and continue to simmer for another 8-10 minutes.
5
Finish and Temper: Stir in the prepared tamarind extract, whole okra, and quartered tomatoes. Let the kadhi simmer gently for a final 5-7 minutes, until the okra is tender-crisp and the tomatoes have softened slightly. Be careful not to overcook the okra.
6
Garnish and Serve: Turn off the heat and garnish with fresh chopped coriander leaves. Let the kadhi rest for 5-10 minutes for the flavors to meld. Serve hot with steamed rice.
4
Serving size: 1 serving
369cal
8gprotein
67gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
2 tbsp Ghee (Can be substituted with oil for a vegan version)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
2 pcs Green Cardamom (Slightly crushed)
1 pcs Onion (Medium, thinly sliced)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
0.5 cup Carrot (Diced)
0.5 cup Green Peas (Fresh or frozen)
0.5 cup Green Beans (Chopped into 1-inch pieces)
0.5 cup Cauliflower Florets (Cut into small pieces)
0.25 tsp Turmeric Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
3 cup Water (Use 2.5 cups for pressure cooker)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for freshness)
Instructions
1
Prepare the Rice
Gently rinse 1.5 cups of basmati rice under cool water until the water runs clear. This removes excess starch.
Soak the rinsed rice in enough water to cover it for 30 minutes. After soaking, drain the water completely and set the rice aside.
2
Sauté Spices and Aromatics
Heat 2 tbsp of ghee in a pressure cooker or a heavy-bottomed pot over medium heat.
Once the ghee is hot, add 1 tsp cumin seeds and let them sizzle for about 30 seconds.
Add the whole spices: 1 bay leaf, 1-inch cinnamon stick, 4 cloves, and 2 crushed green cardamoms. Sauté for another 30 seconds until fragrant.
Add the sliced onion and sauté for 5-6 minutes until it turns translucent and light golden at the edges.
Stir in 1 tbsp ginger-garlic paste and 2 slit green chilies. Cook for 1 minute until the raw aroma disappears.
3
Cook Vegetables and Rice
Add all the chopped vegetables (carrots, peas, beans, cauliflower) to the pot. Sauté for 2-3 minutes.
Sprinkle in 0.25 tsp turmeric powder and 0.5 tsp garam masala. Mix well and cook for another minute.
Add the drained, soaked rice to the pot. Gently stir for 1 minute to coat the rice with the ghee and spices, being careful not to break the grains.
4
Cook the Pulao
Pour in water (3 cups for pot, 2.5 cups for pressure cooker) and 1.5 tsp of salt. Give it a final gentle stir.
For Pressure Cooker: Secure the lid. Cook on high heat for 2 whistles. Turn off the heat and allow the pressure to release naturally (about 10-15 minutes).
For Pot Method: Bring the water to a boil. Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender.
5
Rest, Garnish, and Serve
Once cooked, let the pulao rest, covered, for at least 5-10 minutes. This helps the grains to firm up.
Open the lid and gently fluff the rice with a fork to separate the grains.
Drizzle with 1 tbsp of lemon juice (if using) and garnish with 2 tbsp of fresh chopped coriander leaves.
