Sindhi Kadhi Recipe : Discover the bold flavors of Sindhi cuisine with this hearty Kadhi – a perfect blend of gram flour, tamarind, and seasonal vegetables. This protein-rich, gluten-free curry pairs wonderfully with steamed rice and is a must-try for anyone who loves tangy, spicy dishes!
Ingredients (Serves 4-6)
For Kadhi Base:
4 tbsp besan (gram flour)
½ cup tamarind pulp (soaked in water)
1 tbsp ginger paste
1 tomato (pureed)
½ tsp turmeric
½ tsp red chili powder
1 tsp garam masala
Salt to taste
5-6 curry leaves
3 slit green chilies
Fresh coriander (for garnish)
For Tempering (Tadka):
2 tbsp ghee/oil
½ tsp fenugreek seeds (methi)
½ tsp mustard seeds (rai)
¾ tsp cumin seeds (jeera)
Pinch of asafoetida (hing)
Vegetables (Choose Your Favorites):
8-10 cluster beans (guvar)
5-6 okra (bhindi)
1 drumstick (cut)
8-10 cauliflower florets
1-2 potatoes (cubed)
⅓ cup green peas
Step-by-Step Recipe
Step 1: Prep Vegetables
Wash and chop vegetables into large pieces.
Deep fry or air-fry them until slightly tender (optional but enhances flavor).
Step 2: Roast Besan
Heat ghee in a kadhai, add methi, rai, jeera, hing, and curry leaves.
Add besan and roast on low flame until fragrant (~3-4 mins).
Step 3: Cook Kadhi
Gradually add warm water, stirring to avoid lumps.
Mix in turmeric, ginger paste, chili powder, tomato puree, and salt.
Simmer for 10 mins, then add fried vegetables and green chilies.
Step 4: Final Touches
Add tamarind water and garam masala. Cook for 5 more mins.
Garnish with fresh coriander.
Why You’ll Love This Recipe
Balanced Flavors – Tangy (tamarind), spicy (green chilies), and aromatic (besan).
Nutrient-Packed – Besan provides protein; veggies add fiber.
Versatile – Customize with your favorite seasonal vegetables.
Serving Suggestions
Best with steamed rice or jeera rice.
Pair with papad and pickle for a complete meal.
Serve hot with a dollop of yogurt to balance the tanginess.