Sindhi Kadhi is a curry made by the Sindhi community of India. It’s a vegan curry made using chickpea flour, many vegetables, and mild spices. Serve it with steamed rice and aloo tuk for a comforting meal (vegan, can be easily made gluten-free).
Try my other Sindhi recipes – Sindhi Koki, Aloo Tuk.

Jump to:
About Sindhi Kadhi
Sindhi Kadhi is a delicious Indian curry prepared in almost all Sindhi (an Indian community) households. It is a perfect Sindhi feast with chawal (plain rice) and Sindhi aloo tuk (double crisped potatoes) for Sunday afternoons.
This soupy kadhi is very different from its Punjabi cousin. It has no yogurt and has lots of veggies instead of pakoras.
Sindhi kadhi is spicy, tangy, sweet, and hot and has a lovely nutty flavor from the roasted chickpea flour.
The key to getting this curry right is to roast the chickpea flour on low to medium heat until it slightly changes its color and emits a nutty aroma.
This Sindhi kadhi recipe is vegan and can be easily made gluten-free. You can easily double or triple the recipe.
Ingredients





Vegetables – This is a great dish to use all your leftover veggies. Traditionally, okra (bhindi), green beans, brinjal, cluster beans, drumsticks, carrots, pumpkins, and potatoes are added to it.
You can also add thinly sliced lotus stem, green peas, cauliflower, etc to it.
Chickpea Flour – Chickpea flour (besan) thickens this curry and gives it a nutty aroma and flavor.
Oil – Use any vegetable oil.
Tomatoes – Add grated fresh tomatoes to give the kadhi a lovely tangy taste.
Tamarind – Tamarind pulp also adds to the tang.
If using whole seedless tamarind in place of tamarind paste, then soak 2 small lime-size balls in ½ cup water for 30 minutes. Squeeze and discard the pulp. Add the water to the skillet.
Jaggery – Balance the tang and spice with a little sweetness from jaggery.
Spice Powders – You will need a few basic Indian spice powders, such as red chili powder, turmeric powder, and salt. You can swap red chili powder with cayenne pepper or paprika.
Others – You will also need cumin seeds, fenugreek seeds (methi dana), asafetida (hing), green chillies, curry leaves, fresh ginger, boiling water, and cilantro (fresh coriander leaves) to make this Sindhi recipe.
To make it gluten-free, skip adding asafetida.
Use Indian green chilies, Thai green chilies, Jalapeno peppers, or Serrano peppers.
For The Tempering – You will need ghee, brown mustard seeds, cumin seeds, asafetida, and Kashmiri red chilli powder.
How to Make Sindhi Kadhi
Cook The Vegetables
Start by preparing the vegetables. You will need approx 3 cups of prepared veggies.
- Potato – Wash and peel one small potato and cut it into ½-inch cubes. Soak it in water until ready to use.
- Carrots – Cut a ½ carrot into ½-inch cubes.
- Drumsticks – Cut ½ drumsticks into 2-inch pieces.
- Pumpkin – Cut a small piece of pumpkin into ½-inch cubes.
- Okra – Cut 3-4 okra into ½-inch pieces.
- Brinjal – Cut 1-2 small brinjals into ½-inch cubes. Soak them in water until ready to use.
Add the veggies to a pressure cooker along with ½ cup of water and ½ teaspoon salt. Pressure cook for 2 whistles on high heat.

Remove the cooker from the heat and let the pressure release naturally. Then open the lid.
Notes – You can cook the vegetables in an instant pot or a pan over the stovetop.

Make The Kadhi
Heat 4 tablespoon vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, add
- 2 teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- ¼ teaspoon asafetida
- 2 teaspoon finely chopped ginger
- 2 teaspoon finely chopped green chilies
- 10-12 curry leaves
and let them crackle for 4-5 seconds.

Reduce the heat to low and add ½ cup chickpea flour in small increments. Keep stirring continuously while adding the flour to avoid the formation of lumps.

Fry until the flour turns golden brown (2-3 minutes). Stir continuously while frying.

Add ½ cup grated tomatoes and cook for a minute.

Slowly add 6 cups of boiling water while stirring continuously using a wire whisk from your other hand. Mix to form a lump-free mixture.

Increase the heat to medium and stir in ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and 2 teaspoon salt.

Cover the pan and cook for 20-25 minutes or until the chickpea flour is cooked and the kadhi thickens, stirring a few times.

Add the cooked vegetables, 2 teaspoon tamarind paste, and 1 teaspoon crushed jaggery and mix well.

Cook for 4-5 minutes.
Temper The Kadhi
Heat ghee in a pan over medium-high heat.
Once the ghee is hot, add ½ teaspoon brown mustard seeds, ½ teaspoon cumin seeds, and ½ teaspoon asafetida, and let them crackle for 4-5 seconds.

Remove the pan from the heat.
Add 1 teaspoon red chili powder and immediately pour the tempering over the kadhi. Garnish with chopped cilantro. Serve hot.


Frequently Asked Questions
Some people add cooked toor dal to their kadhi. It makes the kadhi thicker and also adds to the taste.
Pressure cook ½ cup toor dal with salt, 2-3 dried kokum, and 3 cups of water and whisk until smooth. Add the dal after roasting the besan and keep the remaining process the same.
If you own an instant pot, making this recipe will be easier and quicker. Once you prep all the ingredients, insert the inner pot inside the instant pot and switch it on.
Press SAUTE, and pour in the oil when the screen displays hot. Once the oil is hot, add cumin, fenugreek, asafetida, ginger, green chili peppers, and curry leaves, and let them crackle for 4-5 seconds.
Add ½ cup chickpea flour in small increments. Keep stirring continuously while adding the flour to avoid the formation of lumps.
Fry until the flour turns golden brown. Keep stirring continuously while frying. It will take 4-5 minutes.
Add grated tomatoes and cook for a minute.
Slowly add 4 cups of boiling water while stirring continuously with a wire whisk using your other hand and mix to form a lump-free mixture. Add turmeric powder, red chili powder, salt to taste, and all the vegetables.
Close the lid and set the valve to sealing. Press PRESSURE COOK and cook on high for 3 minutes. Once the timer goes off, let the pressure release naturally. Open the lid, add tamarind paste and jaggery, and mix well. Garnish with cilantro and serve hot.
Serving Suggestions
Kadhi Chaawaran, or Sindhi Kadhi Chawal (steamed rice), is a comfort food for many Sindhis.
In Sindhi homes, this Kadhi is served with plain steamed rice and Sindhi aloo tuk. You can also serve roasted or fried papad and pickle on the side to complete the meal.
Many homes serve sweet boondi with kadhi chawal to add a sweet taste to the meal.
You can serve this kadhi with phulka, tawa paratha, or lightly spiced pulao such as Jeera Rice, Peas Pulao for everyday meals.
Storage Suggestions
Let the Kadhi cool down to room temperature and then transfer it to an airtight container. It will stay fresh for 2-3 days in the fridge.
If you want to store it longer, you can freeze the Sindhi Kadhi. Let the Kadhi cool down to room temperature, then transfer it to a freezer-safe container. It will stay fresh for up to 2 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight and reheat it on the stove or microwave.
If you plan to freeze the Kadhi, it’s a good idea to divide it into smaller portions before freezing. This way, you can thaw only as much as you need, and you won’t have to thaw the entire batch each time you want to eat it.
You Might Also Like
Recipe Card

Sindhi Kadhi Recipe
Ingredients
- 3 cups mixed vegetables (I used a mix of potato, carrots, drumsticks, pumpkin, okra and brinjal.)
- ½ teaspoon salt
For The Kadhi
- 4 tablespoons vegetable oil
- 2 teaspoons cumin seeds
- ¼ teaspoon fenugreek seeds (methi dana)
- ¼ teaspoon asafetida (hing)
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped green chilies
- 10-12 curry Leaves
- ½ cup chickpea flour (besan)
- ½ cup grated fresh tomatoes
- 6 cups boiling water
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoons salt (or to taste)
- 2 teaspoons tamarind paste (Or soak 2 small lime sized seedless tamarind balls in ½ cup water for 30 minutes. Squeeze, discard the pulp and use the water.)
- 1 teaspoon crushed jaggery
- 1 tablespoon chopped cilantro (fresh coriander leaves)
For The Tempering
- 2 tablespoons ghee
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon asafetida (skip for gluten-free)
- 1 teaspoon Kashmiri red chili powder
Instructions
Cook The Vegetables
- Start by preparing the vegetablesPotato – Wash and peel one small potato and cut it into ½-inch cubes. Soak it in water until ready to use.Carrots – Cut a ½ carrot into ½-inch cubes.Drumsticks – Cut ½ drumsticks into 2-inch pieces.Pumpkin – Cut a small piece of pumpkin into ½-inch cubes.Okra – Cut 3-4 okra into ½-inch pieces.Brinjal – Cut 1-2 small brinjals into ½-inch cubes. Soak them in water until ready to use.
- Add the veggies to a pressure cooker along with ½ cup of water and salt. Pressure cook for 2 whistles on high heat.
- Remove the cooker from the heat and let the pressure release naturally. Then open the lid.
- Notes – You can also cook the vegetables in an instant pot or in a pan over the stovetop.
Make The Kadhi
- Heat oil in a large skillet over medium-high heat.
- Once the oil is hot, add cumin seeds, fenugreek seeds, asafetida, ginger, green chilies, and curry leaves, and let them crackle for 4-5 seconds.
- Reduce the heat to low and add chickpea flour in small increments. Keep stirring continuously while adding the flour to avoid the formation of lumps.
- Fry until the flour turns golden brown (2-3 minutes). Stir continuously while frying.
- Add tomatoes and cook for a minute.
- Slowly add 6 cups of boiling water while stirring continuously using a wire whisk from your other hand. Mix to form a lump-free mixture.
- Increase the heat to medium and stir in turmeric powder, Kashmiri red chili powder, and salt.
- Cover the pan and cook for 20-25 minutes or until the chickpea flour is cooked and the kadhi has thickened, stirring a few times.
- Add the cooked vegetables, tamarind paste, and jaggery and mix well.
- Cook for 4-5 minutes.
Temper The Kadhi
- Heat ghee in a pan over medium-high heat.
- Once the ghee is hot, add mustard seeds, cumin seeds, and asafetida, and let them crackle for 4-5 seconds.
- Remove the pan from the heat.
- Add red chili powder and immediately pour the tempering over the kadhi. Garnish with chopped cilantro. Serve hot.
Shriya Shenolikar
I just loved the Recipe..
Neha Mathur
Happy to hear 🙂
Vishita
Hiii…i have made this recipe nd itz jst mouthwatering dish awsme thnk u….plz keep creating many such more…????
Neha Mathur
Awesome 🙂
Rathi
Great way to use up veggies