Sindhi Kadhi is a distinctive and delicious dish that hails from the Sindh region, now in Pakistan. Unlike the typical kadhis made with yogurt and gram flour, Sindhi Kadhi uses tamarind pulp to give it a tangy flavor. It's a harmonious blend of vegetables, spices, and the unique flavor of tamarind, making it a must-try for every food lover.
Vegetarian curries are staples and every day affair in most of Indian homes. As my blog name suggests I am a great fan of curries and cook curries from various regions. Most of my curries have Punjabi influence as this is the food that I grew up eating, so food that resembles Punjabi food naturally is loved at our home.
And there is marked similarity in Punjabi cuisine, Multani cuisine and Sindhi cuisine. Sindhi kadhi with chawal is one of most popular Sindhi curry recipe.
More than taste what I love is aroma when you roast dry fenugreek seeds with chickpeas flour in the ghee, whole house comes alive with the delicious aroma of fragrant spices.
Why Should We Make Sindhi Kadhi?
Sindhi Kadhi isn't just another curry; it's a symphony of flavors. Originating from the Sindh region, this dish has won hearts across borders. It's tangy, spicy, and utterly delicious. Plus, it's a great way to incorporate various vegetables into your diet.
Ingredients in Detail:
- Besan (Gram Flour): The base of the kadhi. It gives it a thick consistency and a unique flavor.
- Tamarind: Adds the tangy kick.
- Vegetables: Drumsticks, ladyfingers, and potatoes are traditionally used. They add texture and soak up the flavors beautifully.
- Spices: Fenugreek seeds, mustard seeds, cumin, and asafoetida. They elevate the dish to another level.
- In a pot, roast the gram flour until aromatic.
- Add water, tamarind pulp, and spices.
- Bring to a boil and add the vegetables.
- Simmer until the vegetables are cooked and the Kadhi thickens.
- Temper with fenugreek seeds and curry leaves.
- Serve hot with rice.
Is Sindhi Kadhi Healthy?
Absolutely! This dish is packed with vegetables, making it rich in vitamins and minerals. The gram flour serves as a protein source, and the minimal use of oil makes it low in fat.
Is Sindhi Kadhi Gluten-Free?
Yes! Sindhi Kadhi is naturally gluten-free, making it suitable for those with gluten sensitivities.
Sindhi Kadhi Recipe Notes
- When roasting cumin and fenugreek seeds , make sure to keep the heat to lowest and roast them till chickpeas flour turns very slightly brown , this is very important because bit more roasting and besan is browned whole taste of dish changes.
- I have used vegetables that were available, you can use your own favorites veggies for making it.
- In authentic Sindhi kadhi recipe you add deep fried okra(bhindi) and lotus stem (bhee) which I skipped as I wanted to keep it lower in fat.
- If you want to make original and authentic version you can fry few pieces of okra and lotus stem and add them after completely cooking the kadhi. Just before adding coriander.
- Tastes best when served over a bed of long grained Basmati rice with a side of papad and pickle. But pickle with tangy curry ? For me Yes tangier the better
Expert Tips for the Best Sindhi Kadhi:
- Roast the Besan: This step is crucial. It gets rid of the raw taste and imparts a nutty flavor.
- Fresh Tamarind: Always opt for fresh tamarind pulp instead of store-bought ones. It makes a world of difference.
- Simmer: Let the kadhi simmer on low heat. It allows the flavors to meld.
Can You Make It in Advance?
Absolutely! Sindhi Kadhi tastes even better the next day. The flavors get more time to infuse, making it richer.
Store in an airtight container in the refrigerator. It stays good for 3-4 days. Reheat before serving.
More Such Recipes
- ½ cup potato peeled and cubed
- ½ cup carrot cubes
- ½ cup brinjal slit into 4 vertically
- ½ cup Drum sticks
- ½ cup tomatoes grated
- ½ tsp cumin seeds jeera
- ½ tsp fenugreek seeds methi
- 8-9 curry leaves kadi patta
- 4 tbsp besan Bengal gram flour
- 2 green chillies slit
- ¼ tsp turmeric powder haldi
- 1 tsp chili powder red
- 3-4 tablespoon Tamarind pulp
- 2 tbsp Ghee /Oil
- Heat the oil in a pressure cooker and add cumin seeds and fenugreek seeds. When these seeds start to crackle add one pinch of asafoetida.
- Immediately after this lower the heat and add Besan (Bengal gram flour) and roast on slow heat for 4 to 5 minutes till it is golden brown and raw smell is gone.
- Add ginger and green chillies saute for 1 minute.
- Add salt to taste, red chili powder, turmeric powder and water bring to a boil. Add grated tomatoes.
- While your kadhi is simmering you can chop all the vegetables into medium sized chunks.
- After chopping add these vegetables to the pressure cooker and cook for two whistles.
- After cooling down the pressure cooker open the lid and add tamarind pulp mix and garnish with coriander leaves.
- Serve the sindhi kadhi hot with steamed rice .