If any one of my friends were to ask me, which is the famous Sindhi food ? It is Sindhi Kadhi chawal. Kadhi Chaawar or Sindhi Curry is one of the famous sindhi dishes. This curry is probably the most celebrated signature dish from our kitchen. This vegan kadhi is one of the best Sindhi veg recipes. Serve it hot with rice, aloo tuk,arbi tuk papad, khichiya and motichur laddu or sweet boondi.
Plain rice with Sindhi Kadhi and tuk combination is a regular lunch at Sindhi home on a weekend.Tuk is simple fried potatoes or colocasia. Other easy Sindhi recipes that you can make include Dal pakwan ,bhuga chawar,eyun patat,sindhi sai bhaji, onion koki ,Sindhi kutti, sindhi varo and do not forget Khorak.
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How to make sindhi kadhi (video recipe)?
Serve it love. It is a perfect wholesome meal before a good nap 🙂
What are the different types of kadhi recipes?
You can also make Sindhi tomato curry or Sindhi karhi with tomatoes. We use lentils instead of chickpea flour in another version. Sindhi kadhi with toor dal is good way to feed kids who cannot digest besan easily. Another variation is the Bhatia Kadhi where we make above recipe of Sindhi kadi with curd addition. Besides that are Dahi ki kadhi and gatte.
Ingredients for the Sindhi besan kadhi
Clockwise: Okra/bhindi, cluster beans/gwar, chickpea powder/besan, cumin and mustard seeds, red chilli powder, turmeric powder, curry leaves, oil, tamarind paste, carrots, peas, potatoes, ginger, green chillies, asafoetida/heeng, salt. You can add or subtract any ingredient you have.
Related recipes
How to make Sindhi Curry ? (Traditional method)
- Heat oil in a deep sauce pan.
2. Add chickpea flour/ besan to it.
3. Mix well with a spatula. Cook until it turns golden brown / light brown. Note: The color will darken after we add tamarind paste to it.
4. Add turmeric and red chili powder
5. Add water and let it come to a boil.
6. Cut the potatoes into halves and add it to the pot.
7. Now, add the remaining vegetables like carrots and peas. Mix well
8. Add the tamarind pulp to it and stir well.
9. In another pan, heat oil and sauté the okra.
10. Add the cluster beans to it once okra is no longer slimy.
11. Now, add the cooked okra and cluster beans to the kadhi. Mix well.
12. In a pan, heat oil and temper some cumin seeds, mustard seeds. You may also add a teaspoon of methi dana/ fenugreek seeds. Once they crackle, add ginger, green chilies & curry leaves to it. Switch it off and add heeng/asafoetida.
Tip: Omit heeng optionally , if serving a gluten-free meal.
13. Add the tempering to pot. Stir and let it simmer for few minutes.
Service sindhi curry with White rice.
authentic sindhi kadhi recipe | Sindhi Kadhi Chawal recipe
Equipment
- deep sauce pan or instant pot
Ingredients
- ½ cup chickpea flour / garbanzo flour / gram flour
- ¼ cup tamarind puree
- ¼ cup oil for tempering
- 4 cups water
vegetables
- 2 potatoes
- 100 gm okra
- 100 gm cluster beans
- 1 carrot
- ¼ cup peas
Spices for tempering:
- 1 tablespoon cumin seeds
- 1 tablespoon ginger
- 1 tablespoon green chilli
- 1 stalk curry leaves
- 1-2 red chilli
- ½ tbsp. fenugreek seeds optional
- ½ teaspoon turmeric powder
- ½ tablespoon red chili powder
- salt as per taste
Instructions
For traditional method ( in deep saucepan)
- Heat oil in a deep sauce pan.
- Add chickpea flour/ besan to it.
- Mix well with a spatula. Cook until it is toasted and is light brown in color.
- Add turmeric, red chilly powder to it and mix well.
- Now, add water and salt. Let it come to a boil.
- Cut the potatoes into halves and add it to the pot.
- Now, add the remaining vegetables like carrots and peas. Mix well.
- Add the tamarind paste to it and stir well.
- In another pan, heat oil and sauté the okra.
- Add the cluster beans to it once okra is no longer slimy.
- Now, add the cooked okra and cluster beans to it. Mix well.
- In a pan, heat oil and temper some cumin seeds, mustard seeds. Once they crackle, add ginger, green chilly, curry leaves to it. Switch it off and add heeng/asafoetida. You may omit heeng optionally , if serving a gluten-free meal.
For Sindhi kadhi in instant pot
- Heat ¼ cup oil. Add teaspoon cumin seeds, mustard seeds, along with handful of red chilies and curry leaves. Let it crackle.
- Add ginger and optionally chopped green chilies along with ½ cup besan.
- Mix well until rawness of chickpea flour disappears.
- Now, add 4 cups water
- Add all the vegetables as per your choice.
- Add the tamarind extract and mix well.
- Cover the instant pot with the seal ON position, cook on high pressure for 10 minutes.Release the pressure after 5 minutes
Video
Notes
How to make Sindhi Kadhi in instant pot?
While making sindhi kadhi in an instant pot, I prefer to add all tempering ingredients at the start and also add uncooked veggies. You can choose to cook these veggies separately and then add to the pot.
- Heat ¼ cup oil. Add teaspoon cumin seeds, mustard seeds, along with handful of red chilies and curry leaves. Let it crackle.
2. Add ginger and optionally chopped green chilies along with ½ cup besan.
3. Mix well until rawness of chickpea flour disappears.
4. Now, add 4 cups water (4 cups of water for ½ cup besan/chickpea flour).
5. Add all the vegetables as per your choice.
6. Add the tamarind extract and mix well.
- Cover the instant pot with the seal ON position, cook on high pressure for 10 minutes.Release the pressure after 5 minutes
Serving suggestion for sindhi kadhi
Serve it with sweet boondi, aloo tuk and Kachalu ja Tuk as sides along with plain steamed rice or jeera rice. I prefer serving Basmati rice with it as it has a wonderful aroma to it.
FAQs
While Punjabis make besan ki kadhi recipe with yogurt and pakode (fritters), this is an all veggie affair. Unlike besan kadhi, Sindhi Kadhi is vegan as mostly oil is used in tempering. Punjabi kadhi can be made when you have lots of yogurt left over and have little veggies at home. It is basically, making onion fritters and serving them in a yogurt sauce. Recipe for sindhi kadhi helps you use all the left over raw veggies in refrigerator. We make it with loads of veggies along in a chickpea flour base. It is sour and tangy due to addition of tamarind paste/ imli pulp. Some people also make Sindhi kadhi with tomatoes if they cannot have tamarind due to health reasons.
This curry is vegan and about making most of what you have.Simple dish with addition of about any vegetable you have at home. You need only a handful but everything comes together in a perfect unison. Thus, making it full of nutrition.
It is also full of proteins due to gram flour. Beans, eggplants, potatoes, peas, carrots moringa. Slightly fry okra and cluster beans and then add it. Tastes divine. You can also make it gluten-free by avoiding heeng or asafoetida in tempering. This recipe is strikingly similar to sambhar of southern India. Imagine two similar dishes prepared 1000s of kms apart. Probably, the only difference being, we add minimal spices to the curry.
Sindhi food is a collection of recipes that are made by the people with roots to the Sindh region. Most Sindhi Hindus also bore the brunt of partition and were displaced to all corners of the world.
Sindhi food is a collection of recipes that are made by the people with roots to the Sindh region. Most Sindhi Hindus also bore the brunt of partition and were displaced to all corners of the world.
Other variations
You can choose any vegetables of your choice. Some prefer to cook the vegetables like okra,beans,carrots first and then add them to the kadhi. However you can add them uncooked along with the potatoes, the only difference is that they may turn out little mushy/break if they are not cooked seperately.
Abi says
If i am not mistaken Besan is flour made from Bengal Gram/Channa Daal and not Chickpeas/Kabuli Cholay.
bhavana bhatia says
hi Abi,
Thanks for your query.
There are different varieties of Chickpeas.. one of them is kabula chana, bengal gram is also a variety of chickpeas, hence we refer to besan as chickpea flour.
Thanks
Vidit mehta says
Is potato to ve boiled before putting in curry
bhavana bhatia says
No you do not need to boil the potatoes.