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Sindhi Kadhi (Vegetable in Gram Flour Gravy)

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.

How To Make Sindhi Kadhi: Savor The Flavors Of Sindhi Kadhi

Sindhi Kadhi is a flavorful and aromatic dish hailing from the Sindhi cuisine, known for its unique blend of spices and tangy flavors. This Sindhi Kadhi recipe features a medley of vegetables simmered in a creamy gram flour gravy, creating a dish that’s both comforting and nourishing. With its rich flavors and wholesome ingredients, Sindhi Kadhi is a beloved dish that’s perfect for any occasion. Sindhi Kadhi is a traditional dish originating from the Sindhi region of Pakistan and India. 

It’s a flavorful and tangy soup made primarily with dal (lentils) and various vegetables. This dish is naturally gluten-free and low in fat, making it suitable for individuals with dietary restrictions. To prepare Sindhi Kadhi, lentils are cooked until they are soft and then combined with a variety of vegetables such as okra, potatoes, carrots, and tomatoes. The soup is seasoned with a blend of spices including turmeric, cumin, coriander, and mustard seeds, which give it its distinctive flavor profile. 

One of the key features of Sindhi Kadhi is its sourness, which is achieved by adding tamarind pulp or dried mango powder (amchur). This tangy element balances out the richness of the lentils and vegetables, creating a satisfying and refreshing dish. Sindhi Kadhi is a popular choice among vegans as it contains no animal products. It is often served with rice or bread and garnished with fresh cilantro leaves for added flavor. This hearty and nutritious soup is not only delicious but also a wholesome meal option for those looking for gluten-free, low-fat, and vegan dishes.

Step 1: Preparing the Vegetables

Begin by selecting a variety of vegetables such as potatoes, carrots, okra, and drumsticks for the kadhi. Wash and chop the vegetables into bite-sized pieces, ensuring they are uniform in size for even cooking. Vegetables like drumsticks add a unique flavor to the kadhi, while potatoes and carrots lend sweetness and texture.

Step 2: Making the Gram Flour Base

In a bowl, combine gram flour (besan) with water to form a smooth paste, ensuring there are no lumps. The gram flour acts as a thickening agent and adds a rich, nutty flavor to the kadhi. Whisk the besan paste until it’s well combined, ready to be used as the base for the gravy.

Step 3: Tempering the Kadhi

Heat oil or ghee in a deep pan or kadhai over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida (hing) to the hot oil, allowing them to splutter and release their aroma. These tempering ingredients infuse the kadhi with their aromatic flavors and provide a robust base for the gravy.

Step 4: Adding Aromatics and Spices

Once the tempering is ready, add ginger for fragrance. Then, add curry leaves, green chilies, and chopped tomatoes, stirring well to combine. The tomatoes add a tangy sweetness to the kadhi, while the green chilies provide a subtle heat.

Step 5: Creating the Kadhi Gravy

Next, pour the gram flour paste into the pan, stirring continuously to prevent lumps from forming. Gradually add water to the mixture, adjusting the consistency of the kadhi according to your preference. Allow the kadhi to simmer over low heat, allowing the flavors to meld together and the gravy to thicken to a creamy consistency.

Step 6: Simmering the Vegetables

Once the kadhi gravy is well-flavored and thickened, add the chopped vegetables to the pan, ensuring they are submerged in the gravy. Cover the pan and let the vegetables simmer until they are cooked through but still retain their texture. The vegetables absorb the flavors of the kadhi, resulting in a hearty and delicious dish.

Step 7: Garnishing and Serving

Before serving, garnish the Sindhi Kadhi with freshly chopped cilantro leaves for a pop of color and freshness. You can also squeeze a dash of lemon juice over the kadhi for an extra tangy kick. Serve the kadhi hot with steamed rice or roti for a wholesome and satisfying meal.

Tips for Perfect Sindhi Kadhi

Variety of Vegetables: Experiment with different vegetables to add depth and flavor to the kadhi. Vegetables like bitter gourd (karela) and eggplant (brinjal) can also be used to enhance the taste of the dish.

Consistency of Kadhi: Adjust the amount of water added to the kadhi to achieve the desired consistency. The kadhi should have a creamy texture that coats the back of a spoon.

Balancing Flavors: Taste the kadhi and adjust the seasoning according to your preference. You can add more salt, sugar, or lemon juice to balance the flavors and enhance the taste.

Variations of Sindhi Kadhi

Paneer Kadhi: Add cubes of paneer (Indian cottage cheese) to the kadhi for a creamy and indulgent variation. Paneer adds richness and protein to the dish, making it more satisfying.

Sprouted Lentils: Add sprouted lentils such as moong dal or matki to the kadhi for added nutrition and texture. Sprouted lentils are high in protein and fiber, making them a healthy addition to the dish.

Benefits of Sindhi Kadhi

Rich in Vitamins and Minerals: Sindhi Kadhi is loaded with a variety of vegetables, providing essential vitamins, minerals, and antioxidants that promote overall health and well-being.

Digestive Aid: Gram flour (besan) is known for its digestive properties and helps aid in digestion, making Sindhi Kadhi a comforting and soothing dish for the stomach.

Wholesome and Nourishing: With its blend of vegetables, spices, and gram flour gravy, Sindhi Kadhi is a wholesome and nourishing meal that’s perfect for the whole family.

Frequently Asked Questions (FAQs)

Can I make Sindhi Kadhi without vegetables?

Yes, you can make a simple version of Sindhi Kadhi using only gram flour and spices for the gravy. However, adding vegetables enhances the taste and nutritional value of the dish.

Can I make Sindhi Kadhi ahead of time?

Yes, Sindhi Kadhi tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to develop. Reheat it gently before serving.

Is Sindhi Kadhi gluten-free?

Yes, Sindhi Kadhi is naturally gluten-free as it contains no wheat or gluten-containing ingredients.

Explore more delightful Sindhi recipes on Manjula’s Kitchen, such as Sindhi Koki for another culinary adventure.


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

  1. You forgot main vegetable drumstick. No need to fry okra as it doesn’t get slimy while boiling. We never fry okra seperately but add with other veggies. Yes guvar also must but please don’t add cabbage ????. Otherwise recipe is perfect.

  2. 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.

  3. 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

  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. 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!

  12. 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

  13. 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.

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