Sindhi Kadhi, Chawal and Aloo Tuk | Rajni Israni

The beloved recipe of Kadhi Chawal holds a special place in my heart. As a child, I would watch my mother skilfully prepare Sindhi curry, a cherished recipe passed down from my grandmother. This ignited my own love for cooking and inspired me to recreate that authentic taste in my own kitchen.

Over time and through numerous trials, I honed the technique and found my unique version of this traditional dish. Now, every time I prepare this curry, my son savours every bite. His enjoyment of my cooking fills me with immense happiness and satisfaction. He always asks for a larger serving, so he can enjoy the leftovers later.

The quintessential pairing of Sindhi curry, Chawal, and Aloo Tuk not only brings smiles to everyone’s faces but also fills our home with a heartwarming aroma. This authentic combination encapsulates my family’s culinary heritage and continues to create delightful memories in my home.

Sindhi Kadhi

Method:

1. Heat 4 tbsp oil in a pan and add besan. Halfway through roasting, add fenugreek seeds.
2. Continue roasting until it turns brown, then add 1 litre of water. Bring it to a boil and then add all the vegetables, except the tomatoes and lady fingers.
3. Add the red chili powder, turmeric powder, and salt. Cook for 15 minutes.
4. Next, add the tomatoes and tamarind water. Cook for another 5 minutes.
5. In a separate frying pan, half-fry the lady fingers in oil, then add them to the curry.
6. For the final tadka, heat 2 tsp of oil, add the mustard seeds, cumin seeds and asafoetida, then stir this into the prepared curry.
7. Garnish with coriander leaves. Your Sindhi Kadhi is now ready to serve.

Aloo Tuk

Method:

1. Heat oil in a pan, add potatoes and mix in the salt. Cover it and let it cook.
2. Drain off any excess oil. Then add the red chili powder, turmeric powder, and coriander powder. Mix well and garnish with coriander leaves.

Sindhi Chawal

Method:

1. Wash the rice 2-3 times and then soak it for 15 minutes.
2. Heat oil in a vessel. Add twice the quantity of water as rice, and bring it to a boil. Now add the rice and salt and stir.
3. Cook until all the water is absorbed and the rice is well-cooked.

Your Sindhi Kadhi, Chawal, and Aloo Tuk are ready to serve.

Watch this recipe here – Sindhi Kadhi, Chawal and Aloo Tuk

Rajni Isarani is a dedicated full-time Educator, homemaker, and talented cook. Rooted in traditional Rajasthani culture, and enriched by her Sindhi background, Rajni whips up mouth-watering delicacies for her loved ones, delighting them with her gourmet dishes. She has skillfully absorbed secret recipes from her mother and mother-in-law, and loves experimenting with them to create unique, tantalising tastes.

^{Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.}