Sindhi Kadhi

Sindhi Kadhi is a tangy accompaniment that tastes marvelous with steamed rice. It can be made using tamarind or with tomatoes. Here is how to make it.

Sindhi cuisine belongs to the land of Sindh which is now located in Pakistan and it undoubtedly got influenced by the Indus Valley Civilization.

With time and tide, Sindhi cuisine got influenced by Mughlai, Arabian cuisine as well.

To sum up, Sindhi cuisine is a grand and vibrant cuisine.

As much as Sindhi people love eating Daal and Chawal, Sindhi Kadhi rests in their favorite book of food as well.

While growing up, One of my friends was a Sindhi and she has treated me umpteen times with Sindhi Koki, Dal Pakwaan, et al.

Once when I met her for lunch at her home, she surprised me with piping hot Sindhi Kadhi,  aloo tuk, Vegetable Jalfrezi, Phulkas, and Steamed Rice.

The nice flavor granted by besan, tamarind, and other condiments made it a tangy creation that was a breeze to eat.

Pro Tips by Neha

While adding besan in the oil, add it in small quantity and mix well after each addition. This will make sure there are no lumps in besan.

Fry the besan on medium-low heat and keep stirring throughout otherwise the besan will burn and the kadhi will have a weird taste.

Again while adding water, add in small quantity and whisk well to make a lump-free mixture. You can use a wire whisk to mix while adding water.

Cook the kadhi on medium-low heat and covered so that the vegetables are cooked well.

You can give a second tempering of mustard seeds, cumin seeds, hing and red chilli powder in the kadhi if you wish to.

How to make it with Toor Dal?

Pressure cook 1/2 cup toor dal with salt, kokum, and water. Whisk until smooth.

Add the dal after roasting the besan and keep the remaining process the same.

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Step by Step Recipe

Heat vegetable oil in a pan.

Once the oil is hot, add cumin seeds, fenugreek seeds, hing, ginger, green chillies, and curry leaves and let them crackle for a few seconds.

Add besan slowly and stir continuously. Fry on slow flame until besan turns golden brown in color. It will take 10-12 minutes. Make sure there are no lumps in besan.

Add boiling water slowly and mix to form a lump-free mixture. Keep stirring continuously while adding the water.

Add turmeric powder, red chilli powder, salt to taste, and all the vegetables.

Cover the pan and cook for 8-10 minutes until the vegetables are cooked.

Add tamarind water and jaggery and mix well.

Cook until the curry thickens. Garnish with fresh coriander and serve hot with rice.

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Sindhi Kadhi Recipe

Sindhi Kadhi is a tangy accompaniment that tastes marvellous with steamed rice. It can be made using tamarind or with tomatoes. Here is how to make it.

3.64 from 11 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6 people

Calories: 167kcal

Author: Neha Mathur

Ingredients 

1x2x3x

• 4 tbsp Vegetable oil
• 2 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• 1/4 tsp Hing
• 2 tsp Ginger (Finely chopped)
• 2 tsp Green Chillies (Finely chopped)
• 10-12 Curry Leaves
• 1/2 cup Besan
• 6 cups Boiling Water
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• Salt to taste
• 2 cups Mix Vegetables (I used a mix of Potato, beans, carrot, drumsticks and pumpkin)
• 2 lemon size balls Tamarind Paste (Soaked in 1 cup water)
• 1 tsp Jaggery
• 1 tbsp Coriander (Chopped)

Instructions

• Heat vegetable oil in a pan.
• Once the oil is hot, add cumin seeds, fenugreek seeds, hing, ginger, green chillies and curry leaves and let them crackle for a few seconds.
• Add besan slowly and stir continuously.
• Fry on slow flame until besan turns golden brown in colour. It will take 10-12 minutes.
• Add boiling water and mix to form a lump free mixture. keep stirring continuously.
• Add turmeric powder, red chilli powder, salt to taste and all the vegetables.
• Cover the pan and cook for 8-10 minutes until the vegetables are cooked.
• Add tamarind water and jaggery and mix well.
• Cook until the curry thickens.
• Garnish with fresh coriander and serve hot with rice.

Notes

You can fry the veggies if you wish to.

You can use 1 cup fresh tomato puree in place of tamarind.

You can also a pinch of citric adit if you like the kadhi too tangy.

While adding besan in the oil, add it in small quantity and mix well after each addition. This will make sure there are no lumps in besan.

Fry the besan on medium low heat and keep stirring throughout otherwise the besan will burn and the kadhi will have a weird taste.

Again while adding water, add in small quantity and whisk well to make a lump free mixture. You can use a wire whisk to mix while adding water.

Cook the kadhi on medium low heat and covered so that the vegetables are cooked well.

You can give a second tempering of mustard seeds, cumin seeds, hing and red chilli powder in the kadhi if you wish to.

Nutrition Facts

Sindhi Kadhi Recipe

Amount Per Serving

Calories 167 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 7g44%

Sodium 55mg2%

Potassium 247mg7%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 2g2%

Protein 4g8%

Vitamin A 3305IU66%

Vitamin C 41.7mg51%

Calcium 37mg4%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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