Sindhi Kadhi
by Tarla Dalal
Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | with 27 amazing images.
Sindhi kadhi is the most popular Sindhi dish had with chawal. Sindhi kadhi is a besan based curry with lots of vegetables. With their Sindhi kadhi chawal, a staple in every Sindhi household. Be it for its quick prep time or the large quantities, Sindhi Kadhi Chawal is also the preferred dish during wedding times.
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.
Sindhis love to pair the Sindhi Kadhi up with hot steamed chawal. There is nothing that brings people together as well as food does and Sindhi's have got this down to the pat. Sindhi kadhi chawal is a perfect meal for a Sunday afternoon. Traditionally Sindhi kadhi is always had with chawal and is commonly known as Sindhi Kadhi Chawal. When guests are over or there is a wedding function, the Sindhi Kadhi chawal is always made.
Notes and tips on Sindhi kadhi recipe. 1. Roast the gram flour well for about 4 to 5 minutes over a medium flame till it turns golden brown in colour. Do not burn the besan as it gives and awful flavour when burnt. 2. Add tamarind pulp for the desired sourness in the Sindhi Kadhi. 3. Sindhi Kadhi is also eaten with drool-worthy Aloo Tuk and Sweet Boondi for the perfect balance of sweet and salty.
You can also try other popular recipes from Sindhi cuisine like Sindhi Koki, Spicy Sindhi Dal, Aloo Tuk and Dal Pakwan.
Learn to make with Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | step by step photos below.
Sindhi Kadhi recipe - How to make Sindhi Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Sindhi Kadhi
1/4 cup cluster beans (gavarfali)
1/2 cup potatoes peeled and cubed
1/4 cup ladies finger (bhindi) , cut into 4 long pieces
1/2 tsp cumin seeds (jeera)
1/2 tsp fenugreek (methi) seeds
1/4 tsp asafoetida (hing)
4 tbsp besan (bengal gram flour)
2 tsp chopped green chillies
1 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
1 to 2 tbsp tamarind (imli) pulp
3 tbsp oil
salt to taste
For sindhi kadhi
- For sindhi kadhi
- To make {span class="bold1"}sindhi kadhi{/span}, boil the gavarfali and potato in enough water till they are tender. Keep aside, retaining the water.
- Heat 1 tbsp oil in a broad non-stick pan. Add the bhindi and saute for 3-4 minutes. Drain the bhindi and transfer to a plate.
- Add the remaining oil in the same pan and heat it up. Add the cumin seeds and fenugreek seeds. When they crackle add the asafoetida.
- Add the bengal gram flour and sauté for 4 to 5 minutes over a medium flame till it is golden brown.
- Add 4 cups of water and bring to a boil.
- Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp and all the cooked vegetables and salt and bring to a boil. Simmer till the {span class="bold1"}sindhi kadhi{/span} becomes slightly thick.
- Serve the {span class="bold1"}sindhi kadhi{/span} hot with rice.
Kadhi recipes from all across India:
- If you like this Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | you can try out other Kadhi recipes from all across India like:
How to make Sindhi Kadhi:
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To make Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | take a deep non-stick pan filled with enough water and let it boil.
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Add the gavarfali, potatoes and cook till they are tender. Before you boil, string the gavarfali and cut them into pieces. Wash, peel and chop the potatoes up into cubes of equal size. You can also add drumsticks to your Sindhi Kadhi. They should be cut into pices of the same size as the bhindi. Boil them along with the other vegetables.
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Drain the vegetables and keep them aside.
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Take about 1½ tbsp of tamarind in a small bowl.
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Add about cup ¼ of water.
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Mix the tamarind with the water well using your fingers. Keep aside.
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Heat about 1 tbsp of oil in a deep kadhai
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Add the bhindi to it. The head of the bhindi should be cut and it should be slit into 2 halves vertically. Then, it should be cut into 2 halves horizontally.
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Sauté for about 3-4 minutes till the bhindi is cooked and is tender.
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Drain the bhindi from the oil and transfer to a plate. Keep aside.
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In the same kadhai add the remaining oil and heat it up. Add the cumin seeds in it.
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Then, add the fenugreek seeds.
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When they crackle add the asafoetida. All these ingredients are the main flavouring agents for our Sindhi Kadhi. You can add curry leaves at this stage if you wish to. We have added them later.
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Add the bengal gram flour(besan). This is the thickening agent for the Sindhi kadhi.
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Roast the gram flour well for about 4 to 5 minutes over a medium flame till it turns golden brown in colour. Do not burn the besan as it gives and awful flavour when burnt.
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Add 4 cups of water and bring to a boil. You may require little more water as it depends on the quality of the besan that you have used.
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Add the green chillies for the spice.
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Add the ginger. We add them for pungency.
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Add the turmeric powder for colour.
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Add the chilli powder. You can increase or decrease the quantity of the chili powder as per your spice tolerance level.
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Add tamarind pulp for the desired sourness in the Sindhi Kadhi.
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Furthermore, add the curry leaves.
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Now, its time to add all the cooked vegetables.
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Also, add the sautéed bhindi.
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Finally, add the salt to taste to your Sindhi Kadhi.
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Bring the Sindhi Kadhi to a boil and simmer till it becomes slightly thick.
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Serve the Sindhi Kadhi hot with Chawal. Best served with rice, Sindhi kadhi | Sindhi kadhi chawal | kadhi chawal | is also eaten with drool-worthy Aloo Tuk and Sweet Boondi for the perfect balance of sweet and salty.
Sindhi Kadhi Chawal
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There is nothing that brings people together as well as food does and Sindhi's have got this down to the pat. With their Sindhi curry and chawal, a staple in every Sindhi household. Be it for its quick prep time or the large quantities, Sindhi Kadhi Chawal is also the preferred dish during wedding times.
Sindhis love to pair the Sindhi Kadhi up with hot steamed chawal. It is a perfect meal for a Sunday afternoon. Traditionally Sindhi Kadhi is always had with chawal and is commonly known as Sindhi Kadhi Chawal. When guests are over or there is a wedding function, the Sindhi Kadhi chawal is always made.
Frequently Asked Questions
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Q. My Sindhi kadhi turned out amazing in taste, however it was thin. Is there anyway to thicken it?
When you cook the gravy and it is hot, it will be watery. Sindhi kadhi will thicken gradually as it starts to cool down. However, if you think the consistency is still watery you can add 1 tbsp of besan to thicken it and cook it further. - Q. Nice Sindhi kadhi recipe. But isn''t Drumstick a required ingredient? Tastes well. A. Yes, you can add it if you want.
| Energy | 179 cal |
| Protein | 3.8 g |
| Carbohydrates | 14.4 g |
| Fiber | 3.3 g |
| Fat | 12.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 207.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 7.4 mg |
| Folic Acid | 38.9 mcg |
| Calcium | 26.1 mg |
| Iron | 1.1 mg |
| Magnesium | 32.7 mg |
| Phosphorus | 81.6 mg |
| Sodium | 14.4 mg |
| Potassium | 159.6 mg |
| Zinc | 0.4 mg |
Thnx mam for sharing sindhi kadhi recipe😊😊
Hi actually sindhi curry is made totally differently, curry means it should be boiling, and all vegetables are dropped in the curry slowly in a span of 10-15 minutes, i will share with you receipe of sindhi curry taught to me by my mother in law, firstly besan is roasted in oil for nearly 25-30 minutes on simmer gas, then jeera, methi Dana n hing and haldi n red chili powder is added, then when besan has become nicely roasted, then water is added as per the quantity of besan eg.if besan is around 250 gm water is around 1.5 litres , first thing suran is added, after 10-15 minutes gavar n aloo is added, veg which take time to cook are added in beginning, then after 15 minutes u can add lauki/baigan/drumstick then after 10-15 minutes add tomato mirchi adrak paste along with saute/fried bhindi and few kolam ke Phul, as the curry cooks flavour of vegetables comes, color becomes nice and it also thickens when say after nearly 1 hour 15 minutes curry will leave oil indicating it is ready then add soaked imli water say 1 katori and serve hot with white rice
Hi mam m very big fan of urs
I will definitely try this. Sounds tempting.
I follow all your recipes and they are amazing.. but for some reason my sindhi kadhi I tried the same recipe that you have posted but it''s not turning out well I don''t know why. after adding water to the sauted Bengal gram flour it''s not getting into a thinck gravy..its very watery for some reason.
Amazing recipe. Loved it
We prepare sindhi kadhi very offen receipe is same
Nice recipe. But isn''t Drumstick a required ingredient? Tastes well.