Roselle Kadhi

Roselle Kadhi

This unique sweet and sour curry features fresh Roselle (Hibiscus) calyces, prized for their tart flavor and deep red hue, as the base instead of the traditional yogurt. The petals are boiled to extract a vibrant juice, which is then sweetened with jaggery and simmered with a savory tempering of caramelized onions, aromatic spices, and a thickener of rice flour. The result is a rich, tangy, and comforting dish that pairs perfectly with steamed rice, offering a delightful balance of sour, sweet, and spicy notes.

Ingredients

  • 1 1/4 pounds Fresh Roselle (Hibiscus) calyces (Originally '0.5 seer and 1 navtank'. Use fresh red petals/calyces.)
  • 7 cups Water (Originally '7 pasher'. Used for boiling and adjusting consistency.)
  • 1 cup Jaggery (Originally '0.25 seer'. Use soft, clean jaggery.)
  • 2 medium Onions (Originally '0.25 seer'. Finely chopped.)
  • 4 tablespoons Ghee (Originally '5 tolas'.)
  • 2 teaspoons Rice flour (Originally '1 heaping dessertspoon'.)
  • 1 teaspoon Coriander-Cumin powder (Dhana-Jeera) (Heaping teaspoon.)
  • 1 teaspoon Cumin seeds (Coarsely crushed. Heaping teaspoon.)
  • 1 teaspoon Salt (Heaping teaspoon, or to taste.)
  • 1 teaspoon Turmeric powder (Flat teaspoon.)
  • 1 teaspoon Black pepper powder (Flat teaspoon.)
  • 1 inch Ginger (Originally '0.5 tola'. Peeled and crushed.)
  • 3 cloves Garlic (Originally '5 val'. Peeled and crushed.)
  • 1/2 cup Fresh cilantro (coriander leaves) (Originally 'leaves of 3 bunches'. Finely chopped.)
  • 2 large Green chilies (Finely chopped.)
  • 1 tablespoon Sugar (Optional, add only if extra sweetness is needed after tasting.)

Instructions

  1. 1Clean and wash the Roselle petals thoroughly. Place them in a non-reactive pot (stainless steel or enamel) with approximately 7 cups of cold water. Cover and place on the stove over low heat. Simmer until all the essence is extracted from the petals and they turn whitish/pale.
  2. 2Strain the mixture through a muslin cloth into a bowl. Squeeze the petals tightly to extract all the juice, then discard the residue. Measure the liquid; if it has reduced significantly, add enough cold water to bring the volume back to approximately 7 cups.
  3. 3Crush the jaggery and dissolve it completely into the warm roselle juice. Strain the sweetened juice again through a fine cloth or double-layered net into a clean bowl to remove any impurities from the jaggery. Cover and set aside.
  4. 4Wash and dry the cilantro leaves and green chilies, then chop them very finely. Peel and crush the ginger and garlic into a paste. Peel and finely chop the onions.
  5. 5Clean the pot used for boiling. Heat the ghee and fry the chopped onions until they turn almond-brown. Add the ginger and garlic paste and fry until reddish. Add the rice flour, coriander-cumin powder, crushed cumin, turmeric, pepper, chopped chilies, and cilantro. Stir constantly until the spices are aromatic. Pour in the prepared roselle-jaggery juice (being careful not to pour in any sediment that may have settled at the bottom). Add salt and bring to a vigorous boil. Taste the kadhi; if you prefer it sweeter, add a little sugar to taste, then boil once more before removing from heat.
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