Go Back
–+ servings
sindhi kadhi
Print Recipe
4.78 from 9 votes

authentic sindhi kadhi recipe | Sindhi Kadhi Chawal recipe

Sindhi Kadhi chawal is a great way of feeding kids all various veggies.Pair it with boondi,fried aloo/arbi tuk and rice. Learn recipe for sindhi kadhi here.
Prep Time10 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Indian
Keyword: kadhi chawal, kadhi chawal sindhi, kadhi chawar, kadi chawal, sindhi besan curry, sindhi kadhi
Servings: 4
Author: bhavana bhatia

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
  •  Serve hot with sweet boondi, arbi/alu tuk , rice and papad.

Video

Notes

Note: Kadhi thickens once it cools. Chili can be adjusted according to taste.