Authentic Sindhi Kadhi recipe

 

Authentic Sindhi Kadhi recipe

Sindhi Kadhi: The Tangy, Veg-Packed Curry

A symphony of chickpea flour, tamarind, and seasonal vegetables—Sindh's most beloved comfort food.

🌶️ The Soul of Sindhi Cuisine

Unlike its yogurt-based Punjabi counterpart, Sindhi Kadhi gets its signature tang from tamarind and thickness from besan (chickpea flour). Born in the arid landscapes of Sindh, this dish was traditionally cooked in copper pots to enhance its earthy flavors. Today, it's a Sunday staple in Sindhi households worldwide.

🥬 Ingredients (Serves 6)

For the Kadhi Base:

  • ▢ 1 cup chickpea flour (besan)
  • ▢ 1/2 cup tamarind pulp
  • ▢ 1 tsp turmeric powder
  • ▢ 2 tbsp jaggery (or sugar)
  • ▢ 1 tbsp red chili powder
  • ▢ 8 cups water

Vegetables & Tempering:

  • ▢ 1 cup okra (bhindi), sliced
  • ▢ 1 cup potatoes, cubed
  • ▢ 1/2 cup drumsticks
  • ▢ 2 tbsp ghee
  • ▢ 1 tsp mustard seeds
  • ▢ 10 curry leaves
  • ▢ 2 dried red chilies

👩‍🍳 Step-by-Step Cooking Guide

Step 1: Prepare the Kadhi Base

  1. Whisk besan: In a bowl, mix chickpea flour with 1 cup water until smooth (no lumps).
  2. Cook the base: In a large pot, combine besan mixture, remaining water, turmeric, and chili powder. Whisk continuously on medium heat for 15 mins until thickened.
  3. Add tang: Stir in tamarind pulp and jaggery. Simmer for 10 mins until flavors blend.

Step 2: Cook the Vegetables

  1. Sauté veggies: In a separate pan, heat 1 tbsp ghee. Lightly fry okra until stickyness reduces (5 mins). Set aside.
  2. Par-cook potatoes: In the same pan, sauté potatoes and drumsticks for 3 mins.
  3. Combine: Add all veggies to the kadhi base. Simmer covered for 20 mins on low heat.

Step 3: The Flavorful Tempering

  1. Heat ghee: In a small tadka pan, heat remaining ghee.
  2. Crackle spices: Add mustard seeds, curry leaves, and red chilies. Sauté for 30 secs until fragrant.
  3. Finish: Pour the tempering over the kadhi. Cover immediately to trap aromas.

🍚 Serving Traditions

Classic

With steamed rice & papad

Modern

With quinoa or crusty bread

Festive

With Sai Bhaji & Koki

👩‍🍳 Pro Tips from Sindhi Grandmas

  • No-lump besan: Always mix chickpea flour with cold water first to prevent clumping.
  • Tamarind hack: Soak pulp in warm water for 10 mins before straining for smoothness.
  • Veggie timing: Add delicate veggies like tomatoes last to avoid mushiness.
  • Leftover magic: Kadhi thickens overnight—thin with water when reheating.

💪 Health Benefits

  • Gut-friendly: Tamarind aids digestion while besan is high in protein.
  • Low-calorie: Only ~150 kcal per serving (without rice).
  • Nutrient-packed: Drumsticks provide vitamin C, okra offers fiber.

🌍 Fascinating Facts About Sindhi Kadhi

  • Partition legacy: The dish evolved after 1947 when Sindhis migrated to India—local veggies were incorporated.
  • Monsoon favorite: Believed to boost immunity during rainy seasons.
  • Global variations: In Singapore, it's made with coconut milk; in Pakistan, with more garlic.
  • Sacred status: Served at Cheti Chand (Sindhi New Year) as a symbol of prosperity.
  • Copper pot tradition: Older generations swear cooking in copper enhances the tanginess.

💬 What People Say

"My mom adds pineapple chunks for extra tang—our secret family twist!" — Rajesh, Mumbai
"I pressure-cook the veggies separately to save time without losing flavor." — Priya, California

Ready to Taste Sindhi Tradition?

Share your #SindhiKadhi creations with us! 📸

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