Sindhi Kadhiسنڌي ڪڙهي
Video: Your Food Lab (YouTube)
Sindhi kadhi is unlike any other kadhi in the subcontinent — there is no yogurt, no coconut, and no dal in sight. Instead, besan (chickpea flour) is toasted in oil until nutty, then dissolved in water and cooked low and slow with tamarind for an assertive tang, and a riot of vegetables that turn silky and surrender into the broth. Drumsticks, potatoes, okra, and cluster beans all have their place here, absorbing the earthy, slightly tart base. Served over steamed rice, this is Sindhi comfort food in its truest form.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Plano…
Ingredients
- ▪Besan (chickpea flour)4 tbsp
- ▪Tamarind pulp (extracted from a lemon-sized ball)3 tbsp
- ▪Drumsticks, cut into 3-inch pieces2
- ▪Potatoes, peeled and cubed2 medium
- ▪Okra (bhindi), whole8–10
- ▪Cluster beans (gawar), trimmed1/2 cup
- ▪Mustard seeds1/2 tsp
- ▪Cumin seeds1/2 tsp
- ▪Fenugreek seeds1/4 tsp
- ▪Dried red chillies2
- ▪Curry leaves10–12
- ▪Turmeric powder1/2 tsp
- ▪Oil3 tbsp
- ▪Saltto taste
- Cluster beans (gawar) can be replaced with green beans or French beans. Fresh drumsticks may be hard to find — substitute with canned drumsticks (add them later in cooking) or simply omit and increase the other vegetables. If fresh curry leaves are unavailable, use dried ones but double the quantity.
Method
- 1In a large, heavy-bottomed pot, heat oil over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, fenugreek seeds, dried red chillies, and curry leaves — fry for 30 seconds until fragrant, taking care not to burn the fenugreek.
- 2Reduce heat to low. Add besan to the tempered oil and stir continuously for 4–5 minutes until it turns a shade darker and smells nutty — this step is critical for flavour. Gradually add 5 cups of water, whisking constantly to prevent lumps from forming. Add turmeric and salt, raise heat to medium, and bring to a boil while stirring.
- 3Add drumsticks and potatoes to the simmering kadhi. Cook for 8 minutes, then add cluster beans. Cook for another 5 minutes, then add okra. Add tamarind pulp and stir through. The kadhi should be the consistency of a thin soup — add more water if it thickens too much.
- 4Simmer everything together for 10–12 minutes over low heat, until all vegetables are fully tender and the kadhi has a cohesive, tangy, earthy flavour. Taste and adjust salt and tamarind. Serve hot ladled over plain steamed rice.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.