Description
Sindhi Kadhi Recipe is a traditional curry from the Sindhi community of India, known for its bold yet balanced flavors. This wholesome, vegan curry is made using roasted chickpea flour (besan), a mix of seasonal vegetables like okra and drumsticks, and a gentle blend of spices. Light, tangy, and hearty, Sindhi Kadhi is best served with steamed rice and crispy aloo tuk for the ultimate comforting meal.
Ingredients
- 2 tbsp. Gram flour
- ½ tsp. Mustard seeds
- ¼ tsp. Fenugreek seeds
- 1 tsp. Cumin seeds
- 7-8 Curry leaves (curry pata)
- 2-3 Green chillies
- Ginger (as per taste)
- 2-3 Tomatoes
- 1 tbsp. Tamarind paste
- ½ tsp. Red chilly powder
- ¼ tsp. Turmeric powder
- Salt to taste
- 2 tbsp. Oil
Vegetables:
- 10-12 Cluster beans (gavar)
- 2 Potatoes (cut in small chunks)
- 8-9 Lady fingers (slit them and fry them little)
- 1-2 Drumsticks (cut in finger sized lengths)
- 2-3 Florets of cauliflower
Instructions
Directions:
- Prepare tamarind paste: Soak tamarind in water for some time and mash it with your hands. Extract the paste and discard the remaining pulp.
- Traditional note: Sindhi Kadhi is traditionally made in a Sipdi and simmered for hours to develop robust flavors, but this is a quick pressure cooker version.
- Start the tempering: Heat 2 tbsp. oil in a pressure cooker and add curry leaves, mustard seeds, cumin seeds, and fenugreek seeds. Let the seeds splutter.
- Cook the gram flour: Add gram flour and cook on low flame while stirring constantly until it turns brown in color. Watch carefully to prevent burning.
- Add spices and tomatoes: Add red chili powder, then grated tomatoes while mixing continuously. Gradually add some water while stirring to avoid lumps. Be careful as it splutters heavily at this stage.
- Season and pressure cook: Add turmeric powder, ginger, green chilies, and salt. Close the pressure cooker lid and wait for one whistle, then simmer for a minimum of 10 minutes under pressure.
- Add vegetables: Add all vegetables except okra, close the lid, and wait for one whistle.
- Final touches: Add the slightly fried okra, tamarind pulp, and coriander leaves. Simmer for 2 minutes.
- Serve: Serve hot with plain white rice, aloo took (crisp deep-fried potatoes), and sweet boondi.
- Alternative method: Instead of a pressure cooker, you can use a thick-bottomed pan or Sipri (a type of handi). Boil the curry for approximately 5 minutes, then simmer for 10 minutes. Add vegetables and continue cooking on low flame until they are fork tender.
Notes
Alternative tamarind preparation: If using whole seedless tamarind instead of tamarind paste, soak 2 small lime-sized balls in ½ cup water for 30 minutes. Squeeze the tamarind to extract the flavor, then discard the pulp and add the strained tamarind water to the cooking pot.
- Prep Time: 5minutes
- Cook Time: 20minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: indian cuisine
Nutrition
- Serving Size: 1 bowl
- Calories: 167kcal
- Sugar: 3g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg