Sindhi Kadhi Recipe: Spicy & Tangy Chickpea Flour Vegetable Curry

30 minutes

882 reads

Spicy vegetable curry with rice, cucumber salad, and Himalayan pink salt on dark textured background.
A bowl of flavorful Indian vegetable curry served with fluffy rice, cucumber slices, and pink salt for a delicious meal.

4.50 from 4 votes
Homestyle CookingIndianNorth Indian

About Sindhi Kadhi Recipe: Spicy & Tangy Chickpea Flour Vegetable Curry

My Sindhi Kadhi recipe is a spicy and tangy chickpea flour vegetable curry that's become my ultimate comfort food, especially during cooler months or the monsoon season. One bowl is never enough!
This vegan and gluten-free curry is packed with healthy vegetables and boasts a vibrant, flavorful broth. It's a simple yet impressive dish that's sure to become a staple in your kitchen.
Learn how to make this authentic Sindhi Kadhi with my easy-to-follow recipe, perfect for both experienced cooks and beginners. Get ready to savor every delicious bite!
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Recipe Time & More

Prep15 minutes
Cook15 minutes
Total30 minutes
Calories205 kcal
Serves6
Served AsDinnerLunchSoup
Recipe TasteSaltySourSpicyTangy

Ingredients
 

For the Curry

  • 3.5 tbsp Vegetable Oil
  • 0.5 tsp Fenugreek Seeds
  • 0.75 cup Gram Flour besan, chickpea flour; plus 2 tbsp extra for thickening if needed
  • 1.5 ltr Water add more as needed for desired consistency
  • Salt to taste
  • 0.5 tsp Turmeric Powder
  • 30 gm Cluster Beans guar phali, washed and cut into 2-inch lengths
  • 30 gm Cowpea lobiya phali/chawli, washed and cut into 2-inch lengths
  • 50 gm Peas fresh or frozen, green
  • 100 gm Potato peeled and diced
  • 175 gm Tomatoes approximately 3 medium tomatoes
  • 3-4 Chili adjust to your spice preference, green
  • 30 gm Okra and trimmed, bhindi, dried, washed
  • 100 gm Cauliflower cut into florets
  • 100 gm Tinda indian squash, peeled and diced
  • 1.5 tbsp Tamarind Paste adjust to taste

For Tempering

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Instructions
 

Prepare the Tomato-Chili Puree

  • Grind together the green chilies and tomatoes to form a smooth puree. Set aside.

Sauté the Gram Flour

  • Heat oil in a 5-liter pressure cooker. Add fenugreek seeds and sauté until they begin to change color.
  • Reduce heat to medium-low. Add gram flour (besan) and roast, stirring constantly, for 5-7 minutes, or until nutty and aromatic. Avoid burning.

Build the Curry Base

  • Immediately add 1 liter of water to the roasted besan, stirring continuously to prevent lumps. Bring to a boil.
  • Reduce heat and add diced potatoes, cluster beans, cowpeas, green peas, turmeric powder, salt, and the tomato-chili puree. Bring to a boil.

Pressure Cook the Vegetables

  • Close the pressure cooker lid and cook until one whistle releases. Turn off the heat and allow pressure to release naturally.

Sauté Remaining Vegetables

  • While the pressure cooker cooks, separately sauté the cauliflower, okra, and tinda until golden brown. Set aside on a paper towel to drain excess oil.

Combine and Simmer

  • Once the pressure has released, carefully open the pressure cooker. Add the sautéed cauliflower, okra, and tinda to the curry.
  • Stir in the tamarind paste. Adjust water and salt to taste. If needed, add red chili powder for extra heat.

Prepare the Tempering

  • In a small pan, heat ghee (or oil). Add mustard seeds, cumin seeds, and asafoetida. Once they begin to crackle, add curry leaves, coriander powder, and red chili powder (if using). Stir immediately.

Finish and Rest

  • Pour the tempering into the kadhi. Simmer for a few minutes, or until vegetables are tender and the curry reaches your desired consistency. Add more water if the kadhi is too thick.
  • Turn off the heat and let the kadhi rest for at least 30 minutes, or preferably 1 hour, to allow the flavors to meld. The longer it rests, the tastier it becomes.

Serve and Enjoy

  • Serve hot with rice, salad, and papadums.

Recipe Notes

Expert Tips for the Best Sindhi Kadhi:

  • For a smoother curry, use a blender to puree the tomatoes and green chilies before adding them to the pressure cooker.
  • Don't be afraid to adjust the amount of tamarind paste and green chilies to your liking. Taste as you go!
  • Roasting the besan (gram flour) is crucial for developing its nutty flavor. Make sure to stir constantly to prevent burning.
  • Allowing the kadhi to rest enhances the flavors significantly. Patience is key for the best taste!

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4.50 from 4 votes

Recipe Nutrition

Calories: 205kcalCarbohydrates: 21gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 6mgSodium: 213mgPotassium: 374mgFiber: 5gSugar: 6gVitamin A: 426IUVitamin C: 45mgCalcium: 52mgIron: 2mg

Taruna Deepak
Taruna Deepak

I believe in creating easy, simple yet flavourful and healthy recipes with some occasional indulgence. I call them the no-fuss recipes- making not much dent on time and mostly effortless which actually is my cooking motto. 

I abide by one advice that my Mom gave me while entrusting her culinary experiences to me, it is the love and passion with which one cooks the food that makes all the difference. So cook with passion and serve with love!

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