Futi Kadi
A tangy, comforting Sindhi curry made with chickpea flour and an array of vegetables. Unlike the sweeter Gujarati version, Futi Kadi is distinctly sour, thickened with besan, and bursting with the earthiness of drumsticks, cluster beans, and okra. A staple home meal served with steamed rice.
For 4 servings
- prep · ~3 min
Prepare the besan slurry.
1.In a bowl, mix besan and 1 cup of water until smooth and lump-free.2.Add turmeric powder and red chili powder to the slurry and mix well.3.Set aside the slurry for later. - prep · ~5 min
Sauté the okra.
1.Heat 1 tsp oil in a pan over medium heat.2.Add chopped okra and sauté for 4-5 minutes until lightly browned and the sliminess reduces.3.Remove from pan and set aside.TIPSautéing the okra before adding it to the curry prevents it from becoming slimy and helps it hold its shape. - temper · ~6 min
Make the tempering.
1.Heat the remaining 1 tsp oil in a deep pot over medium heat.2.Add mustard seeds and let them pop.3.Add cumin seeds, fenugreek seeds, asafoetida, and curry leaves. Sauté for 30 seconds until fragrant.4.Add chopped onion, grated ginger, and green chili. Sauté until onion turns translucent.TIPKeep the heat medium-low when adding fenugreek seeds — they burn easily and turn bitter. - simmer · ~18 min
Cook the vegetables.
1.Add drumstick pieces, cluster beans, potato cubes, and chopped tomatoes to the pot.2.Pour in the remaining 2 cups of water, add salt, and bring to a rolling boil.3.Reduce heat, cover, and simmer for 15 minutes until the vegetables are tender. - simmer · ~12 min
Add besan and finish the kadi.
1.Pour the prepared besan slurry in a steady stream, stirring continuously to avoid lumps.2.Add the sautéed okra and extracted tamarind pulp.3.Bring to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the raw smell of besan disappears and the curry thickens slightly.TIPStir continuously when adding the besan slurry, otherwise it can settle at the bottom and form lumps or burn. - garnish
Garnish with fresh coriander leaves and serve hot with steamed rice.
Let the kadi rest for a couple of minutes off the heat. The flavors will meld and the curry will thicken slightly on cooling.
TIPFuti Kadi tastes even better the next day, making it a great make-ahead meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Sauté okra separately until lightly browned to reduce sliminess and help it hold shape in the curry.
- 2Stir continuously when adding the besan slurry to prevent lumps from forming at the bottom.
- 3Keep the heat medium-low when adding fenugreek seeds — they burn easily and turn bitter.
- 4Let the kadi rest for 5 minutes off the heat after cooking; it thickens and flavors meld beautifully.
- 5Futi Kadi tastes even better the next day — make it a day ahead for deeper, more complex flavors.
- 6Adjust the quantity of tamarind pulp to your preferred sourness; 3 tbsp gives a distinctly tangy finish.
- 7Use drumsticks that are bright green and firm; older ones can be woody and less flavorful.
Adapt it for your goals.
Vegan
This recipe is already vegan — simply ensure the oil used is plant-based and skip any optional dairy garnishes.
low oilLow-oil
Reduce oil to 1 tsp total by dry-roasting the okra in a non-stick pan and using a minimal-oil tempering technique; the curry remains flavorful and lighter.
gluten freeGluten-free
Naturally gluten-free as written, but double-check your asafoetida brand for any wheat flour filler, and use certified gluten-free besan if needed.
high proteinHigh-protein
Add a handful of roasted peanuts or a cup of cooked yellow moong dal along with the vegetables for extra plant-based protein and a heartier texture.
no drumstickNo-drumstick
Replace drumsticks with chopped raw banana (plantain) or extra cluster beans for a similar tender-vegetable bite, available year-round.
Why this is on our healthy list.
Rich in Plant Protein
Besan (chickpea flour) provides a good amount of plant-based protein, making this curry more satiating and ideal for vegetarian diets.
High in Dietary Fiber
The combination of okra, cluster beans, drumsticks, and potato delivers a healthy dose of fiber, supporting digestion and gut health.
Packed with Antioxidants
Turmeric, curry leaves, tomatoes, and ginger are all rich in antioxidant compounds that help combat oxidative stress in the body.
Good Source of Folate
Okra and drumsticks are both excellent sources of folate (vitamin B9), essential for cell growth and metabolism.
Low in Saturated Fat
With minimal oil and no dairy, this kadi is naturally low in saturated fat, supporting heart health when part of a balanced diet.
Frequently asked questions
Bitterness usually comes from burnt fenugreek seeds — always add them on low heat and don't let them darken. Overcooking the besan slurry can also contribute a slight bitterness.
