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:
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4 tbsp besan (gram flour)
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½ cup tamarind pulp (soaked in water)
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1 tbsp ginger paste
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1 tomato (pureed)
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½ tsp turmeric
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½ tsp red chili powder
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1 tsp garam masala
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Salt to taste
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5-6 curry leaves
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3 slit green chilies
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Fresh coriander (for garnish)
For Tempering (Tadka):
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2 tbsp ghee/oil
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½ tsp fenugreek seeds (methi)
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½ tsp mustard seeds (rai)
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¾ tsp cumin seeds (jeera)
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Pinch of asafoetida (hing)
Vegetables (Choose Your Favorites):
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8-10 cluster beans (guvar)
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5-6 okra (bhindi)
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1 drumstick (cut)
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8-10 cauliflower florets
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1-2 potatoes (cubed)
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⅓ cup green peas
Step-by-Step Recipe
Step 1: Prep Vegetables
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Wash and chop vegetables into large pieces.
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Deep fry or air-fry them until slightly tender (optional but enhances flavor).
Step 2: Roast Besan
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Heat ghee in a kadhai, add methi, rai, jeera, hing, and curry leaves.
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Add besan and roast on low flame until fragrant (~3-4 mins).
Step 3: Cook Kadhi
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Gradually add warm water, stirring to avoid lumps.
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Mix in turmeric, ginger paste, chili powder, tomato puree, and salt.
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Simmer for 10 mins, then add fried vegetables and green chilies.
Step 4: Final Touches
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Add tamarind water and garam masala. Cook for 5 more mins.
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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
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Best with steamed rice or jeera rice.
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Pair with papad and pickle for a complete meal.
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Serve hot with a dollop of yogurt to balance the tanginess.