Sindhi kadhi
Preparation Time
10 minutes
Cooking Time
30 minutes
Difficulty Level
easy
Meal Type
Lunch
Serves 4
Key Ingredients
- Besan (chickpea flour)
About This Recipe
Sindhi kadhi keeps its distance from the curd-based kadhis: there is no dahi in it at all. The tang comes entirely from tamarind, the body from roasted besan, and the substance from vegetables, so the pot tastes sour, toasty and full at once. This recipe roasts the flour before it meets the water, balances the tamarind against it, and cooks the vegetables right in the kadhi.
Roasting the besan is the step that separates this kadhi from the pale ones. Stir the flour in oil on a low flame until it smells like toasted chickpea and deepens a shade; from there it thickens the pot and carries that nutty note to the end. The tamarind is soaked, squeezed and strained, and its water joins only after the beans are tender, so the sourness stays bright instead of mellowing into the long simmer.
A kadhi with vegetables like this one wants vegetables that hold their shape: cluster beans give it a firm bite and a diced potato softens the sour edge. The tempering is the last spoon of oil with mustard, cumin, hing, dried chillies and curry leaves, poured hot into the finished pot. Besan is chickpea flour, and the besan hub covers the flour; the curd-based Punjabi kadhi recipe is the other end of the kadhi family.
Ingredient List
Serving Size:
1x
2x
3x
For the kadhi
- Besan (chickpea flour) — 1/2 cup
- Tamarind pulp — 30 g
- Water, 1/2 cup for soaking the tamarind and 4 cups for the kadhi — 4 1/2 cups
- Turmeric Powder — 1/2 tsp
- Red chilli powder — 1 tsp
- Salt — 1 tsp
Vegetables
- Cluster beans (gavar), chopped — 1 cup
- Potato, peeled and diced — 1 medium
For roasting and tempering
- Groundnut oil (1 tbsp for roasting, 1 tbsp for the tempering) — 2 tbsp
- Mustard Seeds — 1/2 tsp
- Cumin Seeds — 1 tsp
- Hing (asafoetida) powder — 1/4 tsp
- Dry red chillies — 2 piece
- Curry leaves (fresh, or a few dried) — 10 leaves
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Serving Suggestions
Serve hot over steamed rice with a spoon of ghee and a squeeze of lime, or ladle it over soft boiled rice. Leftovers keep in the fridge for up to two days; the kadhi thickens as it cools, so stir in a splash of hot water before reheating. See the besan recipes roundup for more of the flour's dishes.
Tips for Cooking Sindhi kadhi
Roast the besan on a low flame and keep it moving; it should smell toasted, never burnt, and the colour should deepen only a shade. Add the water in a slow stream while whisking, or the roasted flour will seize into lumps. Give the cluster beans time to soften before the tamarind water goes in, and taste the tang before the tempering, adding more tamarind water or salt only then.
Chef’s Note
A bowl comes to about 146 kcal, with 3.6 g protein and 2.0 g fibre, most of it from the besan, tamarind and oil. The vegetables, turmeric, red chilli powder and the tempering spices are not part of those numbers.
Per serving (approx.): 146 kcal, protein 3.6 g, carbs 14 g, fat 8.5 g, fibre 2 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Apr 22, 2026
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