November 3, 2016

[VeganMoFo 2016] Sindhi Kadhi | Vegetables in Chickpea Flour Gravy Recipe


All the kadhi (yogurt gravy) recipes I know so far are made with yogurt by default. Never had I ever tasted or encountered a dish which is named as a kadhi but without the use of any diary. Made just out of chickpea flour as a base for the gravy, today's recipe (Sindhi Kadhi) is an exception. If you are wary about how would it taste (just like I did), then you got to make it to believe how mind blowing it tastes. For several Sundays after I teetered on the recipe, I found myself eagerly making two portions of it for my upcoming weekday lunches. Did I tell you, it is a lovely make-ahead recipe too which keeps well for 4-5 days in the refrigerator. All I had to was warm it in the microwave for 3-4 minutes, pour on top of some rice and enjoy my desk lunch. 

The recipe is from justagirlfrommumbai, one of my favorite Instagram accounts with beautiful (unpretentious) food photography and heart warming stories behind each one of them. If you are not following her already on IG and love food then give her a follow right way!

Sindhi Kadhi | Vegetables in Chickpea Flour Gravy Recipe



 Sindhi Kadhi | Vegetables in Chickpea Flour Gravy

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Adapted from Just A Girl From Aamchi Mumbai
Category: Side dishes - Gravy
Total Time: 30 to 40 mins
Serves: 5-6

Ingredients

4 tbsp gram flour (besan)
2 tomatoes, pureed
1 tbsp oil
1/2 tsp cumin Seeds
1/2 tsp mustard Seeds
few curry leaves
salt to taste
2 tsp red chilly powder
1/2 tsp turmeric powder
A mix of vegetables (On busy weeknights, I use sambar mix or undhiyu mix, readily available in Frozen section of any Indian Store here in US)
1 tbsp tamarind paste (or extract the juice from a big all of tamarind soaked in hot water)
A pinch of asafoetida (hing)
water

Preparation

Heat oil in a pan and add curry leaves, cumin seeds, asafoetida and mustard seeds. Once they start to splutter reduce the flame to low and add the gram flour to roast it until light brown.

Then add red chilly powder, turmeric powder and pureed tomatoes. Mix vigorously for a few minutes making sure there are no lumps. Add 4 cups of hot water to this mixture slowly.

Let the gravy come to a rolling boil and then add salt and all the veggies. If using frozen veggies like me, microwave them for about 3 mins, drain the water oozed out from them and then add to the gravy. Cook for about 10 – 12 mins, add the tamarind paste and let the kadhi simmer for few 4 - 5 minutes. Serve this with hot steamed rice.



Sindhi Kadhi | Vegetables in Chickpea Flour Gravy Recipe

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until next recipe,






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