A vegetarian Sindhi curry, featuring a spiced, tomato base and light, airy dumplings of urad dal. Best paired with steamed, white rice, or hot rotis.
Hena Gulabani's kachori ki curry is a rustic, homely Sindhi dish, always a guaranteed crowd-pleaser. "It is perfect with rice or roti, and even just on its own." Read the full story of Hena's kachori curry.
1 cup urad dal, soaked for a minimum of 3-4 hours and maximum of 8
2 green chillies
1/2-inch piece of ginger
1 tsp cumin powder
2 tbsp chopped coriander
Salt 1 tsp, to taste
Vegetable oil for frying
For the kadhi
3 tbsp oil/ghee
1 tsp black mustard seeds
6-8 curry leaves
1/8 tsp fenugreek seeds
1/2 tsp hing
3 tbsp chickpea flour
1/2 tbsp red chilli powder
1/2 tsp turmeric powder
3 medium-sized tomatoes, grated
2 green chillies, slit
1/2 tbsp of grated ginger
4-5 pieces of dried kokum
1/4 cup chopped coriander
Salt to taste
Rinse the dal and let it soak in water for 3 to 4 hours or a maximum of 8 hours.
Grind the dal together with green chillies and ginger adding very little water, to keep the batter thick and creamy.
Add salt and coriander to the batter, and mix well.
Moisten your fingertips, and add small rounds of this batter into hot oil over a medium flame, until each vada is cooked from within. Adjust the size of vada to your liking. Fry till light golden, not dark. Drain on a kitchen towel.
Heat a tablespoon of oil in a pan, and add in the mustard and methi seeds.
Wait for the black mustard seeds to crackle, then add the hing and curry leaves. Saute for a minute.
Add the besan and roast on a low flame till it reaches the colour of your preference. Remember that the colour will lighten as you add liquid to the curry.
Add the red chilli powder and turmeric powders and turn the heat up. Cook the dry spices with the besan for a minute before adding the grated tomatoes with a pinch of salt and allow this paste to cook for 20-25 minutes over medium-high flame, stirring it constantly to avoid any lumps. Cook until the tomatoes have lost their raw taste.
Add water to this tomato paste and bring it up to a rolling boil. Throw in the kokum at this stage and boil more 6-8 more minutes. Adjust the seasoning, and add more water to adjust the consistency of the curry at this stage.
Right before serving, add the kachoris to the tomato gravy and allow them to sit for five minutes at least. Garnish with coriander, and serve immediately. Best with rice or hot rotis.
This recipe is a #1000Kitchens feature!
Photographs by Aysha Tanya.
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