Sindhi Kadhi

Sindhi Kadhi

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A tangy, vegetable-loaded gram-flour curry from Sindhi households, traditionally made on festive occasions and served over rice rather than roti. Sharper and more sour than Punjabi kadhi, thanks to tamarind and a generous mix of seasonal vegetables simmered right in. Cooked in the Cumin Co. Shyamal Dutch Oven, the even heat keeps the besan from catching as it thickens.

The cookware that makes it

Limited Edition
Shyamal (Purple) Shyamal (Purple)
Shyamal by Cumin Co. (4L)
₹7,499 ₹8,499
all all
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹899 ₹1,099
Okhli (Gray) Okhli (Gray)
Ceramic Mini Cocottes (Set of 2)
₹2,699 ₹3,999

Time

Prep
15 min
Cook
40 min
Total
55 mins

Ingredients

1 serving
  • 0.5

    cup besan (gram flour)
  • 4.0

    tbsp oil
  • 1.0

    tsp mustard seeds
  • 1.0

    tsp cumin (jeera) seeds
  • 0.25

    tsp asafoetida (hing)
  • 1.0

    sprig curry leaves
  • 2.0

    dried red chillies
  • 1.0

    tbsp ginger, grated
  • 1.0

    green chillies, slit
  • 5.0

    cups water
  • 1.0

    medium potato, cut into chunks
  • 1.0

    medium drumstick (saijan), cut into 2-inch pieces
  • 8.0

    cluster beans (gawar), trimmed
  • 1.0

    small brinjal, cut into chunks
  • 8.0

    okra (bhindi), trimmed
  • 0.5

    cup tamarind pulp
  • 0.5

    tsp turmeric (haldi) powder
  • 1.0

    tsp coriander (dhaniya) powder

  • Salt, to taste

  • Fresh coriander, for garnish

Method

  1. Heat oil in the Cumin Co. Shyamal Dutch Oven over medium heat. Add mustard seeds and let them splutter, then add cumin seeds, asafoetida, curry leaves, and dried red chillies.

  2. Add ginger and green chillies, sautéing briefly until fragrant.

  3. Lower the heat and add the besan, stirring continuously for 4 – 5 minutes until it turns golden and releases a nutty aroma — this step needs constant stirring, or the besan will catch and turn bitter.

  4. Gradually add water, whisking continuously to keep the mixture smooth and lump-free.

  5. Stir in turmeric and coriander powder, then bring to a gentle boil, stirring occasionally.

  6. Add the potato and drumstick first, as they take longest to cook, and simmer for 8 – 10 minutes.

  7. Add the cluster beans, brinjal, and okra, and continue simmering for 12 – 15 minutes until all the vegetables are tender.

  8. Stir in tamarind pulp and salt, and simmer for a final 5 – 6 minutes, letting the kadhi thicken slightly to a medium-thin consistency.

  9. Garnish with fresh coriander before serving.

Serving suggestions

Serve hot over steamed rice, traditionally as part of a Sindhi festive spread — extra tamarind chutney served neatly in Cumin Co. Ceramic Mini Cocottes on the side.

Cumin Co. Expert Tip

Whisk the besan into the water gradually and continuously rather than dumping it all in at once — this single step is what determines whether the kadhi turns out silky-smooth or lumpy no matter how long it simmers afterward.

Cleaning & care guide

Allow the Cumin Co. Shyamal Dutch Oven to cool before cleaning, then soak briefly in warm water to loosen any besan residue at the base. Use Cumin Co. Gleam Cream with the Cumin Co. Cleaning Scrub for stubborn spots, preserving the enamel's glossy finish.