Sindhi Kadhi Recipe: A Flavorful Traditional Curry You’ll Love

One rainy weekend, while I was flipping through my grandmother’s old recipe notebook, I stumbled upon a faded page that read: “Kadhi – no curd, lots of drumsticks.” That note instantly brought back memories of the warm, tangy aroma that used to drift from her kitchen.

In that quiet moment, I was reminded of how special the Sindhi Kadhi Recipe truly is—simple ingredients, layered with care, creating something unforgettable.

Across Sindhi households, this dish isn’t just lunch—it’s tradition. Unlike other Indian kadhis, it’s made without yogurt, using roasted gram flour and tamarind to build a bold, vegan curry filled with seasonal vegetables.

Where Punjabi kadhi is thick and creamy, Sindhi Kadhi shines with its zesty, plant-based flavors and satisfying lightness. It’s vibrant, comforting, and every spoonful feels like coming home.

Table of Contents

Table of Contents

Cultural Origins and Popularity Across India and Abroad

Historically, Sindhi cuisine has evolved through a rich journey of culture, movement, and resilience. After the 1947 Partition, Sindhi families brought their unique flavors with them across India and around the world. Over time, dishes like Sindhi Kadhi Chawal became beloved staples—served not just on Sundays, but on festivals, reunions, and days when only comfort food would do.

Although it remains a treasured dish in Sindhi homes, the Sindhi Kadhi Recipe has found new life beyond tradition. Its naturally vegan and gluten-free nature appeals to health-conscious cooks and food lovers everywhere. You’ll even spot creative versions of it in restaurants and on food blogs labeled as “Sindhi Kadhi – Vegan Curry with Vegetables.”

More than just a meal, the Sindhi Kadhi Recipe tells a story—it carries the flavor of heritage, the warmth of memory, and the heart of a culture in every spoonful.

Sindhi Kadhi Recipe Ingredients

For the Kadhi Base

• Besan (Gram Flour) – Toast this golden flour slowly until aromatic for that signature nuttiness.
• Tamarind Pulp – Adds the bold, tangy depth that defines the Sindhi Kadhi Recipe.
• Water – Adjust the quantity gradually for the perfect pourable consistency.
• Salt – Just enough to enhance, never overpower.
• Red Chili Powder – A gentle kick that brings warmth, not fire.
• Turmeric Powder – Gives your kadhi its earthy notes and rich yellow hue.
• Asafoetida (Hing) – Just a pinch deepens the umami and helps with digestion.

For the Tempering

• Oil – Use a neutral oil like sunflower or mustard for best flavor absorption.
• Cumin Seeds – Crackling cumin infuses earthy fragrance right from the start.
• Mustard Seeds – They pop to life in hot oil and add that authentic touch.
• Curry Leaves – Fresh leaves release a lemony aroma that’s irresistibly nostalgic.
• Green Chilies – Slit or chopped, they bring in a mellow heat that lingers.

For the Vegetables

• Okra (Bhindi) – Lightly fry first to keep it from turning slimy in the kadhi.
• Carrots – Sweet and tender, they balance the tang of tamarind.
• Drumsticks (Moringa Pods) – A true Sindhi classic; simmer until soft and juicy.
• Potatoes – Dice them small so they cook quickly and absorb flavor.
• Tomatoes – Fresh, ripe ones build the flavor bridge between spice and sour.

Exact quantities and steps are in the recipe card below.

How to Make Sindhi Kadhi – Step-by-Step Process

Step-by-Step Preparation Process

Making Sindhi Kadhi is like building a symphony of flavor—it starts slow, but every layer counts. Follow these simple steps to recreate this family-favorite dish in your own kitchen.

1. Roast the Besan to Perfection

Start by heating oil in a large kadhai or deep pan. Add ½ cup of besan and roast it over medium heat. Stir continuously until it turns golden and gives off a nutty aroma—this may take around 10–12 minutes. This step forms the rich base of your kadhi.

2. Spice it Up

Add mustard seeds, cumin seeds, asafoetida, green chilies, and curry leaves to your roasted besan. Let them sizzle and pop—this is your flavor infusion moment.

3. Add the Masalas

Now toss in red chili powder, turmeric, and salt. Stir well so they bloom in the hot besan-oil mixture without burning.

4. Introduce Tamarind Water

Mix tamarind pulp with water separately (roughly 2 tablespoons in 2 cups of warm water) and slowly add to the pan. Stir while pouring to avoid lumps. The liquid will start thickening and bubbling.

5. Toss in the Vegetables

Add the chopped vegetables one by one—carrots, potatoes, okra (fried separately), drumsticks, and tomatoes. Stir them gently into the kadhi, ensuring they’re well-coated in the gravy.

6. Simmer Until Perfect

Cover the pan and simmer for 25–30 minutes on low heat. The vegetables should be soft but not mushy, and the kadhi should be thick enough to coat the back of a spoon.

7. Taste and Adjust

Before serving, taste for salt, tanginess, and spice. Add more tamarind water or warm water to balance as needed.

Tips for Perfect Roasting and Simmering

• Stir constantly when roasting besan—even a moment of distraction can burn it.
• Don’t overcrowd with veggies; 3–4 types are enough to let each shine.
• Fry okra separately before adding—it keeps the texture firm, not slimy.
• Low and slow simmering ensures every bite is full of layered flavor.
• Want a thicker kadhi? Just simmer uncovered for a few more minutes.

Sindhi Kadhi Chawal – A Perfect Pairing

What Makes Kadhi Chawal Iconic in Sindhi Cuisine

How to Prepare Rice for Sindhi Kadhi

Great kadhi chaawal starts with perfectly cooked rice. Here’s how to get it just right:

1. Rinse well – Wash your basmati rice 2–3 times to remove excess starch.
2. Soak for 15–20 minutes – Helps the grains cook evenly and stay separate.
3. Cook in plenty of water – Use a large pot of boiling water with a pinch of salt.
4. Fluff with a fork – Once cooked and drained, gently fluff to avoid clumps.

You can also use a pressure cooker or rice cooker, but stovetop gives you the most control over texture—especially if you like your rice a little firm to stand up to the kadhi’s rich gravy.

Want to elevate the presentation? Top your Kadhi Chawal with:

• Fried green chilies
• Chopped coriander
• A drizzle of ghee
• Crispy papad on the side

Difference Between Sindhi Kadhi and Other Variants

Sindhi Kadhi vs Punjabi Kadhi

Many people assume that all Indian kadhis are similar—but if you’ve ever tasted both, you know the Sindhi Kadhi Recipe is a completely different experience from its Punjabi counterpart.

Unlike Punjabi Kadhi, which uses yogurt and gram flour for a creamy texture, Sindhi Kadhi Recipe leaves out all dairy and relies solely on roasted besan for its depth and richness. Instead, it builds bold, earthy flavor by slow-roasting besan (gram flour) in oil, then layering in tamarind pulp, spices, and lots of vibrant vegetables like drumsticks, carrots, okra, and potatoes.

In Punjabi kadhi, you'll often find deep-fried pakoras floating in a thick, tangy sauce. It’s indulgent and comforting in its own way—but lacks the veggie-forward brightness that defines Sindhi Kadhi. Plus, Punjabi kadhi is usually thicker, creamier, and paired with roti or jeera rice, while Sindhi Kadhi Chawal (served with plain steamed rice) is the traditional and beloved Sindhi meal.

So, while both dishes fall under the "kadhi" umbrella, the Sindhi Kadhi recipe is lighter, spicier, more aromatic, and naturally vegan, making it a popular choice for modern health-conscious cooks.

How Sindhi Kadhi Differs from Sambar

Another common comparison comes from South Indian cuisine. Many people wonder whether Sindhi Kadhi is similar to sambar, since both are tamarind-based and packed with vegetables. But again, the difference is significant.

Sambar is lentil-based, made using toor dal or split pigeon peas, and gets its depth from regional spice blends like sambar masala. It’s softer, smoother, and less oily. In contrast, Sindhi Kadhi uses roasted besan instead of lentils, giving it a roasted, nutty flavor that no South Indian dish quite replicates.

The texture of Sindhi Kadhi is also more rustic. You’ll often find the veggies still a bit firm, lovingly simmered just enough to absorb the kadhi but not mushy. And the taste? It’s bold—thanks to a careful layering of spices and the rich, tangy base of tamarind.

Unlike sambar, which is mostly served with idli, dosa, or rice, Sindhi Kadhi is exclusively paired with steamed rice, forming the iconic dish known as Sindhi Kadhi Chawal.

In short, the Sindhi Kadhi Recipe stands in a league of its own—a unique blend of roasted gram flour, tamarind, and vegetables that celebrates tradition while offering something totally different from the rest of India’s kadhi varieties.

Health Benefits of Sindhi Kadhi Recipe

Is Sindhi Kadhi Recipe Healthy for You?

At first glance, a dish rich in spice and tang might not seem like health food—but the Sindhi Kadhi Recipe is surprisingly wholesome. This traditional curry is more than just flavorful; it’s light, nourishing, and packed with gut-friendly ingredients that make it a smart option for everyday meals.

What sets this recipe apart is its plant-based simplicity. There’s no heavy cream, no butter, no yogurt—just roasted gram flour, tamarind, fresh vegetables, and a handful of spices. It's completely vegan and naturally gluten-free, which makes it an excellent choice for those with dietary restrictions.

The Sindhi Kadhi Recipe uses oil in moderation and incorporates anti-inflammatory ingredients like turmeric and cumin. Plus, vegetables like okra, drumsticks, and carrots are high in fiber and essential vitamins. Together, they help with digestion, lower inflammation, and provide lasting energy without heaviness.

This makes Sindhi Kadhi Chawal one of the rare comfort foods that doesn’t weigh you down.

Nutritional Highlights of Sindhi Kadhi Recipe

Let’s break down why this classic curry is more than just delicious:

• Tamarind aids digestion, boosts immunity, and provides a healthy dose of antioxidants.
• Besan (Gram Flour) is rich in protein, fiber, and iron, making it a healthy base for the kadhi.
• Okra and Drumsticks contribute vitamin C, folate, and calcium.
• Curry Leaves are known to support liver health and manage blood sugar levels.
• Turmeric offers powerful anti-inflammatory and antimicrobial properties.

Unlike gravies loaded with cream or ghee, the Sindhi Kadhi Recipe relies on bold flavors and roasted depth for satisfaction. It's a dish your stomach—and your tastebuds—will thank you for.

If you’re following a clean eating plan or want to embrace more home-cooked Indian dishes without compromising nutrition, this Sindhi Kadhi Recipe is a perfect fit.

Vegan & Gluten-Free Adaptations of Sindhi Kadhi Recipe

How to Make a Fully Vegan Sindhi Kadhi Recipe

Great news: the traditional Sindhi Kadhi Recipe is already vegan by design. That’s right—there’s no yogurt, no cream, no butter—just wholesome, plant-based ingredients simmered in layers of bold flavor. This makes it ideal for vegans looking to enjoy authentic Indian dishes without compromise.

But let’s break it down further.

The base of this Sindhi Kadhi Recipe is made with besan (gram flour) and tamarind pulp. These two ingredients not only form a thick, flavorful gravy, but also add protein, fiber, and natural tang. The absence of dairy makes it safe for those with lactose intolerance or anyone avoiding animal products.

Instead of ghee, this version of Sindhi Kadhi uses neutral cooking oil for tempering spices. You can also substitute it with cold-pressed coconut oil or avocado oil for added health benefits. Just make sure the oil you use doesn’t overpower the flavor of the roasted besan.

All the vegetables used—okra, carrots, potatoes, tomatoes, and drumsticks—are naturally vegan, giving this Sindhi Kadhi Recipe a comforting yet light profile. You don’t need any packaged ingredients or processed meat alternatives. It’s simple, hearty, and entirely plant-based.

Gluten-Free Tips for Sindhi Kadhi Recipe

Another major benefit of the Sindhi Kadhi Recipe is that it’s completely gluten-free, as long as your gram flour is pure and uncontaminated. Besan (chickpea flour) doesn’t contain gluten, so those with celiac disease or gluten sensitivity can enjoy this dish safely.

To keep the entire meal gluten-free:

• Use pure, certified gluten-free besan.
• Avoid adding store-bought spice blends that may contain flour fillers.
• Serve it with steamed basmati rice or gluten-free millet instead of wheat-based sides.

Since it’s already free of common allergens like dairy, eggs, and gluten, this Sindhi Kadhi Recipe is a lifesaver for hosting mixed-diet households or planning allergy-safe menus.

Cooking Tips and Common Mistakes for Sindhi Kadhi Recipe

How to Thicken Sindhi Kadhi Recipe Just Right

If your Sindhi Kadhi Recipe feels watery or too thin, don’t worry—you’re not alone. Getting that perfect consistency takes a little practice, but a few tricks can help you nail it every time.

Start with the besan. Roasting it well is the foundation. If it’s undercooked, the kadhi will taste raw and won’t thicken as expected. Always cook besan in oil over medium heat until it changes color and gives off a nutty aroma. This roasted flour forms the thick, creamy base of your Sindhi Kadhi Recipe.

Next, it’s all about the simmer. Once you've added water and tamarind, let the kadhi bubble gently on low heat for at least 25–30 minutes. This allows the flour to expand and bind the liquid, giving the kadhi a naturally thick, silky texture without cornstarch or thickeners.

If it’s still too thin?
You can mix a teaspoon of besan with water separately and add it back into the simmering pot—but only if you continue to cook it long enough so there's no raw taste.

Avoiding Common Mistakes in Sindhi Kadhi Recipe

Even experienced cooks slip up with the Sindhi Kadhi Recipe sometimes. Here are the most frequent errors and how to avoid them:

• Burning the Besan – Keep stirring during roasting. Once it burns, there's no going back—you'll have to start over.
• Skipping the Tamarind Step – The tangy kick from tamarind is what gives the Sindhi Kadhi Recipe its character. Don’t substitute it with lemon or vinegar; it’s just not the same.
• Overloading Vegetables – Too many veggies can crowd the pot and throw off the flavor balance. Stick to 3–4 types per batch.
• Adding Okra Too Early – Okra should be lightly fried before going into the kadhi. Otherwise, it turns slimy during the simmer.

And here’s a big one: don’t rush the simmering process. Letting the kadhi cook slowly allows the spices to bloom, the vegetables to soften, and the texture to become velvety.

With a little care, your Sindhi Kadhi Recipe will be thick, flavorful, and completely irresistible—just like your Nani used to make.

Serving, Storing, and Reheating Sindhi Kadhi Recipe

Best Ways to Serve Sindhi Kadhi Recipe

The beauty of the Sindhi Kadhi Recipe is that it’s a meal all on its own—comforting, nourishing, and full of color. Traditionally, it's served with steamed basmati rice, and that pairing is pure magic.

Spoon the hot, tangy kadhi generously over a bed of fluffy rice. Let the gravy soak in. Add a side of crispy papad, a dollop of mango pickle, and you’ve got a plate that’s as nostalgic as it is delicious.

For a festive twist, top the dish with:

• Chopped fresh coriander – adds color and a pop of freshness
• Fried green chilies – for a spicy, crunchy contrast
• A spoon of ghee – for richness (optional if vegan)

This makes your Sindhi Kadhi Recipe feel elevated, yet still true to its humble roots.

How to Store and Reheat Sindhi Kadhi Recipe

Made a big batch? That’s great—Sindhi Kadhi actually tastes even better the next day as the spices continue to deepen overnight.

Here’s how to keep it fresh:

• Let it cool completely before storing.
• Transfer the kadhi to an airtight container and refrigerate—it keeps well for up to 3 days.
• Reheat on the stovetop over medium heat, adding a splash of water if it has thickened too much.
• Stir gently and allow it to come to a slow simmer again for the best taste and texture.

Avoid microwaving, if possible. Stovetop reheating allows the Sindhi Kadhi Recipe to retain its original consistency and aroma, while preventing uneven heating.

If you’re meal-prepping or cooking ahead for the week, you’ll love how forgiving and flavorful this dish stays over time.

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