LoadingAdd to favorites

Sindhi Kadhi (Vegetable in Gram Flour Gravy)

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponEmail this to someone

Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.

Recipe will serve 3.

Sindhi Kadhi (Vegetable in Gram Flour Gravy)Ingredients:

  • 1/2 cup gram flour (besan)
  • 3 tablespoons oil
  • 1/2 teaspoon fenugreek seeds (mathi)
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 3 whole red peppers
  • Approx. 10 curry leaves
  • 1/2 teaspoon turmeric (haldi)
  • 1/2 teaspoon red chili powder adjust to taste
  • 1 tablespoon grated ginger
  • Approx. 3 tablespoons tamarind pulp (imli)
  • 1-1/2 teaspoon salt
  • 2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
  • Also need 1 tablespoon oil for stir-fry okra
  • 5 cups of water

Method

  1. Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
  2. Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds.
  3. Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
  4. Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
  5. Add turmeric, salt, potatoes, green beans and carrots.
  6. After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
  7. Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
  8. Serve hot. Sindhi kadhi taste great with rice or serve as a soup.

Please Subscribe to my YouTube channel


37 thoughts on “Sindhi Kadhi (Vegetable in Gram Flour Gravy)

  1. Hi Manjula

    The kadhi recipe looks great. I’d like to give it a try. You’ve mentioned 3 whole red peppers in the recipe but you haven’t used them in the video of the recipe. Not sure what you mean by whole red peppers. Do you mean bell peppers? Would be great if you could please clarify. Thanks.

  2. Manjula
    If I want to make it for 18 people and making everything 6 times, does the water get put 6 times more. Or only about 2.5 times more.
    Plus, last time I made, the veg. Were a little less

  3. Dear Manjula
    Can you please answer my question below regarding tamarind pulp. If I’m using concentrated tamarind paste, how much?

  4. Manjula

    I can’t thank you enough. Thank you thank you. Such easy recipes. Convenient. You’re amazing. I just reduce the oil little bit.
    Manjula, for Sindhi curry, can I use ready made tamarind paste? How much.

  5. Manjula

    I can’t thank you enough. Thank you thank you. Such easy recipes. Convenient. You’re amazing. Fool proof recipes.
    Manjula, for Sindhi curry, can I use ready made tamarind paste? How much.

  6. Just curious regarding KADHI word, I know KADHI means it made of YOGURT!
    In this recipe I do not see mixing yogurt at all….
    If anyone can send me email about it, will be greatly appreciated!

    Thanks.

    1. 2) When you simmer something slowly for long period of time, the process is called (in punjabi) “KADHNA” e.g. maine doodh ko ghanta bhar kadhne rakha… or do ghante “kaadha”
      Since with punjabi kadhi, we dont roast or fry besan, before adding water, so we have to simmer it for at least half an hour to an hour…
      So kadh kadh ke bani, is liye its called “KADHI”
      Hope this answers both your questions….
      Good luck

  7. Dear Manjula Ma’am,
    Made Sindhi Kadhi as per your recipe, it turned out great ! it was the first time that i ventured to make sindhi kadhi and obviously had my apprehensions and jitters. your instructions were very easy to follow even for a novice like me and the simplified, step by step manner in which the recipe was presented helped me in nailing the recipe in the very first go !! Both my husband and me relished it to the fullest… Thanks a lot

  8. Hi, Manjula ji!

    Again, one of your recipes was fabulous! Three colleagues and I cooked it at work today, together with your cucumber salad – it turned so very, very tasty… And it was really easy, so everybody could take part!

    I’m working on turning all my acquaintances into avid Manjula-fans, and this went a long way to doing just that at my workplace… Success! 🙂

    Thank you again for your wonderful website. If I may ask – do you have any plans for converting your E-book into an ordinary book (I mean with pages and such)? It certainly would be easier to use in the kitchen, and less hazardous to my netbook, too… 🙂

    All the best to you and your family

    Naurael

  9. Aunty thank you so much for your amazing website! I have learned how to cook delicious indian food thanks to you!!! The one dish I have always wanted to make is Sindhi curry. I tried following recipes from other websites but they never came out good. I decided to give your recipe a try and WOW it came out amazing! Exactly the way I wanted! My husband absolutely loved it. Thank you so much!!!!!!

  10. When I saw another kadhi recipe, I had to try it, even though getting okra was hard where I live. I like the “creamier” kadhi in the gatte ke kadhi recipe for what it is, but this one seems to fit it’s own dishes, and the soup style really nicely!

    I hope you’ll get out some more kadhi variations in the future… I’m never disappointed!

  11. This was my firest time using tamarind as an ingredient – it works really well here – adds some nice crisp high notes.

  12. I love your recipes Manjula – thank you for sharing them. I have a question: would this be good with bitter gourd as one of the vegetables or would this be too overpowering? If so would you salt the gourd before using it? With best from Milan!

  13. It sounds deliscious but where do you find the asafetida or the tamarind pulp? I may be able to find the Pulp, but I’ve never heard of or seen asafetida. I’m in the inland empire, in Calif. What grocery store do you frequent? Your kitchen must be very fragrant. Blessings,
    Elly

  14. Very good recipe. Perfectly made. We make it exactly the same way, only we add grated tomatoes while adding vegetables, and pinch of sugar, and fresh cilantro in the end.

Leave a Reply to seetha Cancel reply

Your email address will not be published. Required fields are marked *

*