Sindhi kadhi is a traditional dish from the Sindhi cuisine, which originates from the Sindh region of Pakistan. It is a sour and spicy curry made with a variety of vegetables and tangy besan based gravy. Sindhi kadhi is known for its distinct flavours and is usually served with rice or roti.
The vegetables used in Sindhi Kadhi can vary, but common choices include okra, potatoes, carrots, and drumsticks. This medley of vegetables adds texture, color, and nutritional value to the dish.
The addition of gram flour (besan) not only thickens the curry but also imparts a nutty flavor.
What is the origin of Sindhi Kadhi?
Though it is native to the cuisine of the Sindhi people from Sindh, Pakistan, due to migration, Sindhi kadhi is commonly found throughout India.
What is Sindhi Kadhi made of?
Sindhi kadhi recipe is made from gavarfali, potatoes, drumstick, bhindi, little besan and Indian spices. Sindhi kadhi is one such example where all the vegetables are used beautifully to complement each other in taste, colour and texture.
Is Sindhi food tasty?
The traditional food Sindhi’s make is really delicious and very tasty. Sindhi cuisine uses simple ingredients, but the Sindhi style of cooking turns the dishes really tasty.
You can also try other sindhi recipes: Aloo tuk, dal pakwan, sanna pakoras, Zucchini koki,
You can also try other kadhi recipes: Tamatar ki kadhi, Punjabi kadhi, palak ki kadhi, gujarati kadhi, mango kadhi
Here’s a basic recipe for Sindhi Kadhi:
Ingredients
2 Cups mixed vegetables (pumpkin, cauliflower, carrot, okra, drumstick, potato, brinjal)
1/2 cup gram flour (besan)
1/2 cup tomato puree
2 tsp green chilies, chopped
2 tsp. ginger, grated
2 tsp. tamarind paste
2 tbsp. oil
1 tsp. cumin seeds
Few curry leaves
1/4 tsp asafoetida
1/2 tsp. fenugreek seeds (methi dana)
1/2 tsp. turmeric powder
1 tsp kashmiri red chili
Salt to taste
1 tbsp powered jaggery
1 tbsp coriander leaves, chopped
For tempering
2 tbsp ghee
1 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp Kashmiri red chili powder
2 whole dried red chili
Instructions
Add vegetables into pressure cooker with 1/2 cup water and salt. Cook for 2-3 whistles on high heat to get tender.
Heat the oil in a kadhi over medium heat.
Once oil is hot, add cumin seeds, fenugreek seeds, asafoetida, ginger, green chili and curry leaves and roast them for 5-10 sec.
Add flour and stir continuously without lumps on low flame till golden brown.
Add tomatoes and cook for a minute. Now add 4 cups of water and stirring continuously till to smooth consistency.
Add turmeric powder, red chili powder, salt and cover the pan.
Cook for 30 minutes until the gravy has thickened.
Add the cooked vegetables, tamarind paste and jaggery and mix well.
Add coriander leaves and cook for 10 minutes more.
Tempering
Heat the ghee in tadka pan.
When oil is hot, add cumin seeds, mustard seeds and whole red chili.
When they start splutter, pour over the kadhi and mix well.
Serve hot with rice or roti.
Sindhi kadhi
Ingredients
- 2 Cups mixed vegetables pumpkin, cauliflower, carrot, okra, drumstick, potato, brinjal
- 1/2 cup gram flour besan
- 1/2 cup tomato puree
- 2 tsp green chilies chopped
- 2 tsp. ginger grated
- 2 tsp. tamarind paste
- 2 tbsp. oil
- 1 tsp. cumin seeds
- Few curry leaves
- 1/4 tsp asafoetida
- 1/2 tsp. fenugreek seeds methi dana
- 1/2 tsp. turmeric powder
- 1 tsp kashmiri red chili
- Salt to taste
- 1 tbsp powered jaggery
- 1 tbsp coriander leaves chopped
For tempering
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp Kashmiri red chili powder
- 2 whole dried red chili
Instructions
- Add vegetables into pressure cooker with 1/2 cup water and salt. Cook for 2-3 whistles on high heat to get tender.
- Heat the oil in a kadhi over medium heat.
- Once oil is hot, add cumin seeds, fenugreek seeds, asafoetida, ginger, green chili and curry leaves and roast them for 5-10 sec.
- Add flour and stir continuously without lumps on low flame till golden brown.
- Add tomatoes and cook for a minute. Now add 4 cups of water and stirring continuously till to smooth consistency.
- Add turmeric powder, red chili powder, salt and cover the pan.
- Cook for 30 minutes until the gravy has thickened.
- Add the cooked vegetables, tamarind paste and jaggery and mix well.
- Add coriander leaves and cook for 10 minutes more.
Tempering
- Heat the ghee in tadka pan.
- When oil is hot, add cumin seeds, mustard seeds and whole red chili.
- When they start splutter, pour over the kadhi and mix well.
- Serve hot with rice or roti.
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SINDHI Kadhi is yum ! We make it every week, in fact this is the most popular Sunday Lunch in most Sindhi houses.
I do not pressure cook the veggies – and let them cook in the besan gravy, but we all know each house has their own recipe.
thanks for suggestion, will def try this tip in next time.