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A tangy and flavorful chickpea flour-based curry, loaded with assorted vegetables like drumsticks and cluster beans. This classic Sindhi dish gets its signature sour taste from tamarind and is traditionally served with steamed rice and sweet boondi.
For 4 servings
Prepare Tamarind and Vegetables: Soak the tamarind in 1/2 cup of warm water for 20 minutes. Squeeze the pulp well, strain it through a fine-mesh sieve, and discard the solids. Set the tamarind extract aside. Wash, peel, and chop all vegetables as specified in the ingredient list.
Roast Besan: Heat oil in a large, heavy-bottomed pot or kadai over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, hing, and curry leaves, and sauté for 30 seconds until fragrant. Reduce the heat to low, add the besan, and roast, stirring continuously for 5-7 minutes until it turns golden brown and emits a nutty aroma.
Create the Kadhi Base: Turn off the heat completely. Slowly pour in 2 cups of water while whisking vigorously to create a smooth, lump-free paste. Once smooth, turn the heat back to medium. Add the remaining 4 cups of water, turmeric powder, red chili powder, coriander powder, ginger paste, slit green chilies, and salt. Whisk well to combine.
Cook the Vegetables: Bring the kadhi to a rolling boil, then reduce the heat to a simmer. Add the cubed potatoes and drumstick pieces. Cover and cook for 10-12 minutes until they are partially tender. Next, add the chopped cluster beans and continue to simmer for another 8-10 minutes.
Finish and Temper: Stir in the prepared tamarind extract, whole okra, and quartered tomatoes. Let the kadhi simmer gently for a final 5-7 minutes, until the okra is tender-crisp and the tomatoes have softened slightly. Be careful not to overcook the okra.
Garnish and Serve: Turn off the heat and garnish with fresh chopped coriander leaves. Let the kadhi rest for 5-10 minutes for the flavors to meld. Serve hot with steamed rice.
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A tangy and flavorful chickpea flour-based curry, loaded with assorted vegetables like drumsticks and cluster beans. This classic Sindhi dish gets its signature sour taste from tamarind and is traditionally served with steamed rice and sweet boondi.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 246.59 calories per serving with 6.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
You can add other traditional vegetables like lotus stem (bhee), eggplant (baingan), or carrots to make it even more wholesome.
Increase the number of green chilies or add a pinch of garam masala at the end for extra heat and aroma.
If you prefer a less tangy kadhi, reduce the amount of tamarind. For more tang, you can add a squeeze of lemon juice just before serving.
The combination of besan and a wide variety of vegetables makes this dish an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Besan (gram flour) is a key ingredient and provides a significant amount of plant-based protein, essential for muscle repair and overall body function.
With vegetables like drumsticks, cluster beans, potatoes, and tomatoes, this kadhi is a powerhouse of vitamins (like Vitamin C and A) and minerals (like potassium and iron).
Spices like hing (asafoetida) and cumin, along with the tamarind, are known to stimulate digestive enzymes, prevent bloating, and promote a healthy gut.
The key is to turn off the heat completely after roasting the besan and before adding the first two cups of water. Add the water slowly while whisking continuously and vigorously to form a smooth paste. Only turn the heat back on after the paste is lump-free.
Yes, Sindhi Kadhi is a very healthy dish. It's made from besan (gram flour), which is rich in protein and fiber, and is loaded with a variety of vegetables, providing essential vitamins and minerals. It is also naturally gluten-free.
One serving of Sindhi Kadhi (approximately 1.5 cups) contains around 240-260 calories, excluding rice. The calorie count can vary based on the amount of oil and the specific vegetables used.
Absolutely! Sindhi Kadhi is very versatile. You can add vegetables like lotus stem, carrots, peas, cauliflower, or even fried potato chunks (aloo tuk). Adjust cooking times based on the vegetables you choose.
Store leftover kadhi in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it in a pot over low heat. The kadhi will thicken upon cooling, so you may need to add a splash of hot water to reach your desired consistency.
A bitter taste in kadhi is usually a sign that the besan was over-roasted or burnt. It's important to roast the besan on a low flame, stirring constantly, until it's just golden brown and aromatic.