When it comes to comfort food, nothing beats the classic combination of rice and kadhi. Sindhi Kadhi is a beautiful blend of tangy, spicy, and wholesome flavors, offering a bowl full of warmth and satisfaction.
Sindhi Kadhi is a signature dish from the Sindhi community, celebrated for its tangy and flavorful taste. Served with steaming hot rice, every bite is pure bliss.
Unlike other kadhis made with yogurt, Sindhi Kadhi has a gram-flour (besan) base, giving it a rich, smooth texture. The tamarind adds a bright tang, the jaggery brings slight sweetness, and the vegetables soak up all the spices beautifully. It’s wholesome, vibrant, and incredibly satisfying—true comfort in a bowl.
If you’re looking to try something traditional yet refreshingly different, this Sindhi Kadhi is a must-make. Let’s get cooking!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes,
Chatpata Kacche Aam Ka Instant Achar
White Gravy Paneer Dum Biryani
Kacchi Dabeli with homemade Dabeli masala
Sweet and Tangy Mango Kadhi – Traditional Gujarati Fajeto
further, do check my other recipes collection..
Ingredients
- Oil: 3 tbsp
- Gram Flour (Besan): 4 tbsp
- Mustard Seeds: 1 tsp
- Cumin Seeds: 1 tsp
- Fenugreek Seeds: 1/8 tsp
- Dried Red Chili: 2
- Asafoetida (Hing): 1/8 tsp
- Curry Leaves: 1 sprig
- Turmeric Powder: 1/4 tsp
- Red Chili Powder: 1/2 tsp
- Potatoes: 2 (cut into large chunks)
- Cauliflower: 1/4 cup
- Carrot: 1/4 cup
- Cluster Beans (Gawar Phali): 1/4 cup
- Drumstick: 1 (cut into pieces)
- Ladyfinger (Bhindi): 9 (shallow fried)
- Brinjal (Eggplant): 2 (shallow fried)
- Green Chilies: 4 (finely chopped)
- Ginger: 1 tsp (grated)
Method
Step 1 – Prepare the base
- Firstly, heat 3 tbsp oil in a large pot
- Add mustard seeds 1 tsp , cumin seeds 1 tsp, fenugreek seeds 1/8 tsp, dried red chilies 2, and asafoetida 1/8 tsp.
- Add gram flour (besan) – 4 tbsp and roast it on a low flame until it turns golden brown. Stir continuously to prevent burning.
Step 2 – Add spices and water
- Now add curry leaves 1 sprig, turmeric powder 1/4 tsp, and red chili powder 1/2 tsp. Mix well.
- Slowly add hot water while stirring to avoid lumps.
- Increase the heat and bring it to a boil.
Step 3 – Add vegetables
- Add chopped green chilies – 4 , grated ginger 1 tsp, potatoes 2 cut in to large chunks, cauliflower 1/4 cup, carrots 1/4 cup, cluster beans (gawar phali) 1/4 cup, drumsticks – 1 cut into pices, and tomato paste 4 (pureed tomatoes).
- Pour in more hot water (approximately 1/2 liter) and mix well.
- Let it simmer on low heat for 15-20 minutes.
Step 4 – Shallow fry bhindi and brinjal
- Ia a seperate pan, heat some oil and shallow fry ladfingers (bhindi) – 9 until they are golden. Spinkle a pinch of salt while frying..
- Next, shallow fry 2 brinjal – pieces until they are golden brown.
Step 5 – Final touch
- Add tamarind pulp – 1.5 tbsp and jaggery 1 tbsp to the simmering kadhi. Stir well.
- Add the fried ladyfingers and brinjals to the kadhi.
- Let it cook for another 5 minutes.
Step 6 – Garnish and serve
- Garnish with freshly chopped coriander leaves.
- Turn off the heat and serve hot Sindhi Kadhi with steamed rice.
Serve Sindhi Kadhi hot with fluffy steamed rice. Add a side of crispy papad, pickle, or roasted papad for crunch. Each spoonful delivers the magic of spices, the sweetness of jaggery, and the tanginess of tamarind – a perfect balance of flavors.
Did you enjoy this Sindhi Kadhi recipe? Give it a try and share your experience with us!
A warm bowl of Sindhi Kadhi with rice is not just food – it’s an emotion. Make it, relish it, and feel the love in every bite!
Tips for Perfect Sindhi Kadhi:
- Cook the kadhi on a low flame to let the flavors blend beautifully.
- Always shallow fry ladyfinger and brinjal before adding them to the kadhi to avoid sliminess.
- Adjust the tanginess with tamarind and sweetness with jaggery as per your preference.
