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In every spoonful of Sindhi Kadhi with steamed rice, there is comfort and a homely feel. Try this Easy Curry Recipe at home and experience the flavors of Sindhi Cuisine!
About Sindhi Kadhi Recipe
Sindhi Kadhi is a celebration of the authentic flavors of Sindhi cuisine, and it holds the position of being the most beloved dish.
Made with a rich blend of gram flour, tangy tamarind, and a mix of vibrant vegetables, this curry is a Sunday essential in many Sindhi households.
When I first posted the video of Sindhi Kadhi on Instagram, it received both negative and positive comments. Many people shared the variations in which they make it at home. Some insisted that it couldn’t be Kadhi without yogurt (curd), while others argued that it wasn’t the right way to prepare it.
Reading through the comments, I realized that there are numerous regional variations, and it doesn’t make one recipe right and another wrong. Each recipe is unique in its own way.
So, here I am presenting my unique version of Sindhi Kadhi which is close to the traditional recipe. Made after experimenting with countless variations, this recipe is the result of numerous trials and tastings.
Feel free to customize it and make it your own!
Difference between Sindhi kadhi and Punjabi kadhi
Sindhi Kadhi and Punjabi Kadhi are two different dishes with similar names. These are regional variations of the Indian dish “Kadhi,” but they are different in ingredients, cooking methods, etc.
- Punjabi Kadhi is made of gram flour (besan) and yogurt (curd), while Sindhi Kadhi is typically prepared with gram flour (besan) and a mix of vegetables.
- The main ingredient of Sindhi Kadhi is a mix of vegetables such as drumsticks, ladyfinger (okra), potatoes, cluster beans, etc. In contrast, Punjabi Kadhi is made without any veggies.
- In Sindhi Kadhi, tamarind is used for adding tanginess, while in Punjabi Kadhi yogurt (curd) is used for a creamy and tangy flavor.
Watch Sindhi Kadhi Recipe Video!
Sindhi Kadhi Ingredients
Gram flour (Besan) – is the main ingredient in Sindhi Kadhi, which is roasted until golden brown and then cooked in water to form a thick curry.
Mixed Vegetables – including drumsticks, cluster beans, ladyfinger (okra), potatoes, yam, tomatoes, etc. are used in the Kadhi. These veggies not only add a distinct flavor but also make it nutritious.
Tamarind Extract – adds tanginess to the kadhi and balances the sweetness, enhancing the overall flavor of the Kadhi.
Jaggery – adds a hint of sweetness to the Kadhi.
How to Make Sindhi Kadhi
Step 1. Prepare the Ingredients
Clean and chop the vegetables. Heat oil in a small kadai or pan. Deep fry the diced potato, diced yam (suran), diced okra (bhindi), and brinjal pieces. Fry them till they are cooked and golden brown. Keep it aside.
Step 2 – Cook the Kadhi
In a separate pan, heat oil and add cumin seeds. Add the fenugreek seeds, asafoetida, and curry leaves. Let it splutter.
Next, add the gram flour (besan) and stir continuously to avoid lumps. Cook till it gets a golden brown color.
Once the gram flour (besan) is golden brown, add enough water to achieve the desired consistency. Now, add the turmeric powder and red chili powder. Mix well.
Step 3 – Add the Veggies
Add all the other diced vegetables except the deep-fried vegetables and the grated ginger. Simmer for about 15-20 minutes until the vegetables are cooked, and the kadhi thickens.
Once the vegetables are cooked, add the deep-fried vegetables.
Step 4 – Season & Serve
Now, add the tamarind extract, jaggery, and salt. Simmer the kadhi till it thickens.
Adjust the consistency and seasoning if needed. Serve hot with steamed rice.
Recipe Tips
- You can experiment with different vegetables, frying the vegetables before adding them to the kadhi or adjusting spice levels. While it’s a traditional recipe, don’t hesitate to experiment!
- While roasting the gram flour, don’t let it burn. Pour in water as soon as the besan turns golden brown.
- Be sure to check if the veggies are completely cooked before adding tamarind extract.
FAQ’s
1. Can Sindhi Kadhi be made without vegetables?
As it is a traditional Sindhi Kadhi recipe, vegetables are the main ingredient of the kadhi which contribute to the dish’s overall flavor and texture.
2. Can Sindhi Kadhi be made in advance?
Yes, you can prepare Sindhi kadhi in advance. Just reheat before serving.
3. What is the role of gram flour in Sindhi Kadhi Recipe?
Gram flour acts as a thickening agent in Sindhi Kadhi and forms the base of the curry.
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Sindhi Kadhi
Ingredients
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds (Methi seeds)
- 1 teaspoon ginger chopped
- 1/4 teaspoon asafoetida (hing powder)
- 1 teaspoon red chili powder adjust according to preference
- 1/2 teaspoon turmeric powder
- 8-9 curry leaves
- 1/4 cup gram flour (besan)
- 2 1/2 cups water adjust consistency
- 1 cup mixed vegetables diced
- 1 no tomato chopped
- 1 no potato medium size
- 1/4 cup yam (suran) diced
- 5 nos okra / ladyfingers (bhindi) cut in 2 inch
- 1/4 cup tamarind extract (a small ball of tamarind + 1/4 cup water)
- 1/2 teaspoon jaggery
- Salt as needed
- Oil for deep frying
Instructions
Preparation
- Cut all the vegetables (potatoes, okra (bhindi), french beans, gavarphali, drumsticks, etc.) into medium-sized chunks.1 cup mixed vegetables, 5 nos okra / ladyfingers (bhindi), 1 no potato
- Heat oil in a pan for deep frying. Deep fry the chunks of potatoes, yam (suran) and okra (bhindi) till they are cooked and golden brown. Keep it aside.
Cooking
- In a pan, heat oil on low flame. Add the cumin seeds, fenugreek seeds, and asafoetida (hing powder) to the oil. Let it crackle.2 tablespoon oil, 1 teaspoon cumin seeds, 1 teaspoon fenugreek seeds (Methi seeds), 1/4 teaspoon asafoetida (hing powder)
- Next, add the curry leaves. Cook for few seconds.1 teaspoon ginger, 8-9 curry leaves
- Next, add the gram flour (besan) to the pan. Roast on slow heat for 4-5 minutes till the raw smell is gone and it turns golden brown.1/4 cup gram flour (besan)
- Gradually pour the water into the pot, stirring continuously to avoid lumps. Keep stirring to ensure a smooth consistency.2 1/2 cups water
- Next, add the turmeric powder and red chili powder. Mix well.1/2 teaspoon turmeric powder, 1 teaspoon red chili powder
- Add all the diced vegetables except the deep fried potatoes, yam, and okra (ladyfingers). Also, add the grated ginger. Bring the mixture to a boil. Reduce heat and let it simmer for about 15-20 minutes, stirring occasionally. Cook until the vegetables are tender.1 cup mixed vegetables, 1 no potato, 1/4 cup yam (suran), 5 nos okra / ladyfingers (bhindi), 1 no tomato
- Once the vegetables are cooked, add the deep-fried vegetables.
- In a small bowl, mix tamarind and water. Extract the tamarind pulp. Add this mixture to the kadhi along with salt, jaggery, and simmer for an additional 10 minutes. The kadhi should thicken.1/4 cup tamarind extract, Salt
- Adjust the consistency and seasoning if needed. Serve hot with steamed rice.
Video
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