Sindhi Kadhi Recipe | Sindhi Kadhi Chawal | Sindhi Curry

Sindhi Kadhi Recipe | Sindhi Kadhi Chawal | Sindhi Curry – Sindhi Kadhi is a Sindhi cuisine’s flavorful gram flour(Besan) based curry with lots of vegetables and tanginess of tamarind (imli).

Gram flour is cooked in the oil on low flame to prepare the base of the Sindhi Kadhi and veggies are added to get the enhanced flavor and nutrition.

Sindhi Kadhi tastes the best with steamed white rice called chawar or chawal. Delicious Sindhi Kadhi Chawal is very much part of the Sindhi festivities menu or weekend meals

Sindhi Curry, a mouth-watering preparation with the nutrition of the mixed vegetables deserves to be the popular dish of the Sindhi households.

Find more Sindhi Recipe on the blog:

Sindhi Bhuga Chawal

Sindhi Sai Bhaji

Bhuga Chawal

Sindhi Bsean Tikki Sabji

Dal Pakwan

Tips and suggestions for Sindhi Kadhi Recipe | Sindhi Kadhi Chawal

• Be careful while cooking the gram flour in the oil, because If the gram flour is burnt then the taste and color of the dish will be spoiled.
• Plan this dish when you are not in a hurry because for the desired flavorful curry, we need to simmer the sindhi kadhi for a long time.
• Shallow fry or deep fry the vegetables first and then add it to the kadhi for a better texture of the veggies and enhanced taste of the Sindhi Curry. (except cluster beans/guar, which will be directly cooked in the kadhi)

What is the difference between Sindhi Kadhi and Rajasthani Kadhi or Punjabi Kadhi?

• Sindhi Kadhi has the base of gram flour only whereas Rajasthani and Punjabi kadhi has the base of curd with the addition of little gram flour for the purpose of thickening the curry.
• In Sindhi Kadhi, we cook the besan or gram flour in oil on low flame till it becomes aromatic whereas, in Punjabi or Rajasthani Kadhi, we need to add the gram flour directly to the curd in comparatively lesser quantity.
• Assorted vegetables impart a unique flavor to the Sindhi Kadhi whereas curd based Kadhi of Rajasthani and Punjabi cuisine does not have mixed vegetables
• Sindhi Kadhi takes its color from the cooked gram flour/besan wheres Rajasthani and Punjabi kadhi usually has a yellow color given by the addition of turmeric powder to the curd based gravy.

How to make Sindhi Kadhi

Shallow frying veggies for Sindhi Kadhi

1. Take 8 ladyfingers (okra). Remove the edges and slit them lengthwise. Cut one brinjal into 8 pieces. Take 10 small florets of cauliflower.

2. Peel and Chop 1 potato in pieces Shallow fry all the vegetables.

3. Take out the fried veggies on a plate and keep aside.

Making Sindhi Kadhi

4. Firstly, put a heavy bottom pan on the heat and add 3 tbsp oil to it. Crackle 2 tsp mustard seeds into it.

5. Additionally, crackle 2 tsp cumin seeds and 1 tsp of fenugreek seeds (methi seeds). Further, add 10-15 curry leaves and 2 pinches of asafoetida.

6. Additionally, add 4 tbsp of gram flour (besan)

7. Stir continuously and cook on low flame to avoid burning the gram flour.

8. It will turn light brown and aromatic in some time.

9. Next, add 3.5 cups of water to it and stir, Further, add all the spices, 1.25 tsp Kashmiri red chili powder, 1 tsp cumin powder, 1 tsp garam masala, 1/2 tsp turmeric powder, 1.25 tsp salt. Keep stirring the curry.

10. Take 6-7 cluster beans (guar), remove the edges, and cut each cluster bean into 2 pieces. Add to the fried veggies. We will directly cook the cluster beans in Sindhi Kadhi.

11. Add all the veggies to the Sindhi Curry. stir with a spoon. Due to gram flour/besan, the kadhi will thicken as it is cooked.

13. In the meantime, wash the tamarind and soak in hot water for 5-10minutes.

14. After that mash the tamarind well and sieve the water.

15. Now we will have tamarind water which has the tamarind paste to it. You can soak the tamarind in the beginning also when you start making the dish.

16. Further, mix this tamarind water to the Sindhi Kadhi to give a tangy flavor to it. Add half of the tamarind water first and cook for a few minutes, Taste it, if you want to make it tangier then add more tamarind water accordingly.

17. Continue cooking the kadhi on low flame for 10-15 minutes more.

18. Tamarind water will impart sour flavor to the kadhi and by now the Sindhi kadhi will have all the flavors of veggies also which were added to it.

19. Garnish the Sindhi Kadhi with chopped coriander leaves.

20. Your Sindhi besan curry/Sindhi Kadhi is ready to be served.

Recipe Card for Sindhi Kadhi Recipe | Sindhi Curry