Sindhi Kadhi Chawal Serenade

Sindhi Kadhi Chawal is a dish of parched rice with spicy yogurt sauce, a specialty of the Sindhi people. It is often compared to Gujarati Kadhi but is thicker and more intense in flavor. The dish is a comforting meal, and its preparation provides an opportunity to get in touch with your roots.

Sindhi Kadhi Chawal has a long and storied history, dating back to the days of the Indus Valley Civilization. The dish was originally made with yogurt, water, and spices, and was often eaten with rice or bread. Over time, the dish evolved to include a variety of other ingredients, such as vegetables, lentils, and meat. Sindhi Kadhi Chawal is now a popular dish throughout the Indian subcontinent, and is often served at special occasions such as weddings and festivals.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup thick yogurt
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 cups water
• 2 cups basmati rice

Instructions

1. In a large bowl, whisk together the yogurt, chili powder, coriander powder, turmeric powder, cumin seeds, and mustard seeds.
2. Gradually add water, whisking until a smooth batter forms.
3. Bring a large pot of water to a boil and add the rice.
4. Reduce heat to medium-low and simmer for 15 minutes, or until the rice is tender.
5. Drain the rice and add it to the yogurt batter.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes, or until the curry has thickened.
7. Serve the Sindhi kadhi chawal hot.

Why It Works

• The yogurt provides a tangy, creamy base for the sauce.
• The spices give the sauce a warm, flavorful taste.
• The rice is cooked until it is tender and fluffy.
• The dish is simmered until the sauce has thickened and the flavors have had a chance to meld together.