Sindhi Kadhi
Lunch • India
How to Make Sindhi Kadhi (Traditional & Healthy Version)
Sindhi Kadhi is a beloved vegetarian curry from the Sindh region, now an integral part of Indian cuisine, especially among the Sindhi community. This dish is unique because it uses besan (gram flour) as its base, simmered with an assortment of seasonal vegetables and aromatic spices. The tangy flavor, achieved by adding tamarind pulp, sets it apart from other Indian curries. Sindhi Kadhi is a staple during lunch, often served with steamed rice, and is popular during festivals such as Diwali and Holi, when lighter vegetarian fare is preferred. The beauty of Sindhi Kadhi lies in its balance of flavors—earthy, spicy, and tangy, with a hint of sweetness from vegetables like drumsticks (saijan ki phali) and carrots. It is a wholesome dish that brings together the rich heritage of Sindhi cooking, emphasizing simplicity and nutrition. Traditionally, Sindhi families prepare this kadhi for gatherings and auspicious occasions, making it a comfort food enjoyed across generations. The recipe is easy to adapt for health-conscious diets, ensuring you enjoy authentic taste without compromising on wellness.
Ingredients(for 1 bowl (approx. 250 ml))
- 1/4 cup Besan (gram flour) (चने का आटा)
- 1 Drumsticks (saijan ki phali) (cut into 2-inch pieces)
- 1 medium Potato (cubed, आलू)
- 1 small Carrot (sliced, गाजर)
- 6-8 Cluster beans (guar) (chopped, optional) - optional
- 2 tablespoons Tamarind pulp (इमली)
- 1 teaspoon Cumin seeds (jeera) (for tempering)
- 1/2 teaspoon Mustard seeds (rai) (for tempering)
- 8-10 Curry leaves (कड़ी पत्ता)
- 1 Green chili (slit, हरी मिर्च)
- 1/2 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Red chili powder (लाल मिर्च पाउडर)
- 1 tablespoon Oil (use mustard oil for authenticity)
- to taste Salt (नमक)
- 2.5 cups Water
Instructions
- 1
Heat oil in a deep pan (kadhai) on medium flame. Add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
3 minutes
Ensure oil is hot before adding seeds for proper tempering.
- 2
Add green chili and sauté for a minute. Stir in besan and roast it until it turns golden brown and emits a nutty aroma.
4 minutes
Roast besan well to avoid raw taste.
- 3
Add turmeric powder, red chili powder, and salt. Mix well. Gradually pour in water, stirring continuously to avoid lumps.
3 minutes
Use a whisk to get a smooth consistency.
- 4
Add chopped vegetables (drumsticks, potatoes, carrots, cluster beans). Cover and cook until vegetables are tender.
8 minutes
Cut veggies evenly for uniform cooking.
Why This Dish is Healthy
This recipe uses minimal oil, loads of vegetables, and besan, which is a low-GI flour, making it ideal for weight management and diabetic diets. It's naturally gluten-free if made without cluster beans and provides a nutrient-rich meal without excess calories. The tangy kadhi is light on the stomach and perfect for those seeking a wholesome, nourishing Indian lunch.
Sindhi Kadhi is packed with dietary fiber, plant-based protein, and essential vitamins from seasonal vegetables. Besan offers magnesium, iron, and protein, while drumsticks are rich in vitamin C and antioxidants. Tamarind supports digestion, and the use of minimal oil keeps this curry heart-friendly. The vegetables add potassium and folate, making this dish well-balanced for a vegetarian lunch option.
Pro Tips
- 💡Tip 1: Roast besan thoroughly to avoid raw taste.
- 💡Tip 2: Adjust tamarind pulp for desired tanginess.
- 💡Tip 3: Add vegetables in sequence based on cooking time.
Storage & Serving
Store Sindhi Kadhi in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Avoid freezing, as the texture may change.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
