Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal |
by Tarla Dalal
Added to 372 cookbooks
This recipe has been viewed 404710 times
Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | with 27 amazing images.
Sindhi kadhi is the most popular Sindhi dish had with chawal. Sindhi kadhi is a besan based curry with lots of vegetables. With their Sindhi kadhi chawal, a staple in every Sindhi household. Be it for its quick prep time or the large quantities, Sindhi Kadhi Chawal is also the preferred dish during wedding times.
Sindhi kadhi recipe is made from gavarfali, potatoes, drumstick, bhindi, little besan and Indian spices.
Sindhi kadhi is one such example where all the vegetables are used beautifully to complement each other in taste, colour and texture.
Sindhis love to pair the Sindhi Kadhi up with hot steamed chawal. There is nothing that brings people together as well as food does and Sindhi's have got this down to the pat. Sindhi kadhi chawal is a perfect meal for a Sunday afternoon. Traditionally Sindhi kadhi is always had with chawal and is commonly known as Sindhi Kadhi Chawal. When guests are over or there is a wedding function, the Sindhi Kadhi chawal is always made.
Notes and tips on Sindhi kadhi recipe. 1. Roast the gram flour well for about 4 to 5 minutes over a medium flame till it turns golden brown in colour. Do not burn the besan as it gives and awful flavour when burnt. 2. Add tamarind pulp for the desired sourness in the Sindhi Kadhi. 3. Sindhi Kadhi is also eaten with drool-worthy Aloo Tuk and Sweet Boondi for the perfect balance of sweet and salty.
You can also try other popular recipes from Sindhi cuisine like Sindhi Koki, Spicy Sindhi Dal, Aloo Tuk and Dal Pakwan.
Learn to make with Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | step by step photos below.
For sindhi kadhi- To make sindhi kadhi, boil the gavarfali and potato in enough water till they are tender. Keep aside, retaining the water.
- Heat 1 tbsp oil in a broad non-stick pan. Add the bhindi and saute for 3-4 minutes. Drain the bhindi and transfer to a plate.
- Add the remaining oil in the same pan and heat it up. Add the cumin seeds and fenugreek seeds. When they crackle add the asafoetida.
- Add the bengal gram flour and sauté for 4 to 5 minutes over a medium flame till it is golden brown.
- Add 4 cups of water and bring to a boil.
- Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp and all the cooked vegetables and salt and bring to a boil. Simmer till the sindhi kadhi becomes slightly thick.
- Serve the sindhi kadhi hot with rice.
Sindhi Kadhi recipe with step by step photos
-
If you like this Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | you can try out other Kadhi recipes from all across India like:
-
To make Sindhi kadhi recipe | Sindhi kadhi chawal | kadhi chawal | take a deep non-stick pan filled with enough water and let it boil.
![]()
-
Add the gavarfali, potatoes and cook till they are tender. Before you boil, string the gavarfali and cut them into pieces. Wash, peel and chop the potatoes up into cubes of equal size. You can also add drumsticks to your Sindhi Kadhi. They should be cut into pices of the same size as the bhindi. Boil them along with the other vegetables.
![]()
-
Drain the vegetables and keep them aside.
![]()
-
Take about 1½ tbsp of tamarind in a small bowl.
![]()
-
Add about cup ¼ of water.
![]()
-
Mix the tamarind with the water well using your fingers. Keep aside.
![]()
-
Heat about 1 tbsp of oil in a deep kadhai
![]()
-
Add the bhindi to it. The head of the bhindi should be cut and it should be slit into 2 halves vertically. Then, it should be cut into 2 halves horizontally.
![]()
-
Sauté for about 3-4 minutes till the bhindi is cooked and is tender.
![]()
-
Drain the bhindi from the oil and transfer to a plate. Keep aside.
![]()
-
In the same kadhai add the remaining oil and heat it up. Add the cumin seeds in it.
![]()
-
Then, add the fenugreek seeds.
![]()
-
When they crackle add the asafoetida. All these ingredients are the main flavouring agents for our Sindhi Kadhi. You can add curry leaves at this stage if you wish to. We have added them later.
![]()
-
Add the bengal gram flour(besan). This is the thickening agent for the Sindhi kadhi.
![]()
-
Roast the gram flour well for about 4 to 5 minutes over a medium flame till it turns golden brown in colour. Do not burn the besan as it gives and awful flavour when burnt.
![]()
-
Add 4 cups of water and bring to a boil. You may require little more water as it depends on the quality of the besan that you have used.
![]()
-
Add the green chillies for the spice.
![]()
-
Add the ginger. We add them for pungency.
![]()
-
Add the turmeric powder for colour.
![]()
-
Add the chilli powder. You can increase or decrease the quantity of the chili powder as per your spice tolerance level.
![]()
-
Add tamarind pulp for the desired sourness in the Sindhi Kadhi.
![]()
-
Furthermore, add the curry leaves.
![]()
-
Now, its time to add all the cooked vegetables.
![]()
-
Also, add the sautéed bhindi.
![]()
-
Finally, add the salt to taste to your Sindhi Kadhi.
![]()
-
Bring the Sindhi Kadhi to a boil and simmer till it becomes slightly thick.
![]()
-
Serve the Sindhi Kadhi hot with Chawal. Best served with rice, Sindhi kadhi | Sindhi kadhi chawal | kadhi chawal | is also eaten with drool-worthy Aloo Tuk and Sweet Boondi for the perfect balance of sweet and salty.
![]()
-
There is nothing that brings people together as well as food does and Sindhi's have got this down to the pat. With their Sindhi curry and chawal, a staple in every Sindhi household. Be it for its quick prep time or the large quantities, Sindhi Kadhi Chawal is also the preferred dish during wedding times.
Sindhis love to pair the Sindhi Kadhi up with hot steamed chawal. It is a perfect meal for a Sunday afternoon. Traditionally Sindhi Kadhi is always had with chawal and is commonly known as Sindhi Kadhi Chawal. When guests are over or there is a wedding function, the Sindhi Kadhi chawal is always made.
![]()
-
Q. My Sindhi kadhi turned out amazing in taste, however it was thin. Is there anyway to thicken it?
When you cook the gravy and it is hot, it will be watery. Sindhi kadhi will thicken gradually as it starts to cool down. However, if you think the consistency is still watery you can add 1 tbsp of besan to thicken it and cook it further.
-
Q. Nice Sindhi kadhi recipe. But isn''t Drumstick a required ingredient? Tastes well. A. Yes, you can add it if you want.
Other Related Recipes
Nutrient values (Abbrv) per serving
| Energy | 179 cal |
| Protein | 3.8 g |
| Carbohydrates | 14.4 g |
| Fiber | 3.3 g |
| Fat | 12.2 g |
| Cholesterol | 0 mg |
| Sodium | 14.4 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe