Sindhi Kadhi | Sindhi Curry Chawal

What is Kadhi

Kadhi is a classic Indian dish typically made with yogurt and chickpea flour (besan), spiced with a variety of seasonings. Known for its creamy and tangy flavor, Kadhi has a Dal Soup-like consistency and is often paired with rice (chawal) or roti. While it is a staple in many Indian households, each region of India has its version of Kadhi, featuring distinct ingredients and preparation styles. Kadhi is versatile, nourishing, and reflects the diversity of Indian culinary traditions, with each state offering its special take on this comforting dish.

What is Sindhi Curry

An authentic Sindhi Kadhi, also known as Sindhi Curry or Curry Chawara, is a tangy, mildly spiced curry made with gram flour (besan) and vegetables. Unlike most other kadhis, it doesn’t use yogurt. Instead, the sourness comes from tamarind and tomatoes, making it a naturally vegan dish. This traditional comfort food from the Sindhi cuisine is a staple in many homes and is typically served with steamed rice.

A key feature of this dish is the balance of flavors—it’s sweet, sour, salty, bitter, pungent, and astringent all at once. While some versions of Sindhi Besan Curry include a wide variety of vegetables like okra, potatoes, and drumsticks, every household has its take on the Sindhi Kadhi recipe. I like to make it with potatoes to keep it simple yet flavorful. This Sindhi veg recipe is also featured in my cookbook.

Traditionally, vegan Sindhi Curry is cooked in a special vessel called Sipri, enhancing its taste and authenticity. Another variation uses tur dal (split pigeon peas) instead of tomatoes. Sindhi Kadhi is a vibrant reflection of Sindhi cuisine, which originates from the Sindh province (now in Pakistan) and is known for its flavorful and easy-to-make recipes. If you're a fan of bold, balanced flavors, this restaurant-style Sindhi Besan Curry recipe is a must-try!

Love Sindhi food? Check out this Dal Pakwaan Tostadas recipe. It's yum! Some Pakistani-inspired recipes on the blog are Seviyan Kheer, Kofta Curry, Aloo Bharta, and Jhajhariya.

1. In a pan, heat vegan ghee over medium heat. Add mustard seeds and cumin seeds, allowing them to sizzle and release their aromas. Then add gluten-free asafoetida, fenugreek seeds, curry leaves, ginger paste, and minced green chilies. Saute for a minute.
2. Add besan (gram flour) to the pan. Lower the heat and roast it, stirring continuously until it turns light brown. This step is crucial as it imparts a nutty flavor to the Sindhi Kadhi. Be careful not to overcook it, as it can turn dark brown and bitter.
3. Add the tomato puree and stir until fully blended.
4. Sprinkle in turmeric powder and red chilly powder, mixing well to combine.

5. Pour in water, then add salt and sugar. Mix well to ensure there are no lumps.
6. Add the potato wedges to the pan. Cover and cook for 7-8 minutes, or until the potatoes are tender and the curry has slightly thickened.
7. Stir in the tamarind paste and taste to adjust the seasonings as needed. If the Kadhi is too thick, add a bit of warm water to achieve your desired consistency. Chef Tip: If serving with rice, aim for a flowing consistency. For roti, a thicker Kadhi is ideal.
8. Once done, garnish with chopped cilantro and remove the pan from the heat.

Sindhi Kadhi is a main course best enjoyed with chawal (rice) and pairs wonderfully with pickles and fried or roasted papad. Here are some delicious serving options:

• Rice Varieties: Serve the Kadhi with cooked white rice, brown rice, Jeera Rice, Matar Pulao, or alternative grains like cooked quinoa. For a low-carb option, cauliflower rice works perfectly.
• Side Dishes: Enhance your meal with Onion Pakora or Raita on the side. This simple Sindhi Tomato Kadhi can also be enjoyed as a soup, reminiscent of Tomato Soup.
• Flatbreads: Sindhi Kadhi complements a variety of flatbreads such as roti, crepes, naan, puri, or paratha, making for a hearty meal.

Sindhi families often prepare this dish along with Aloo Tuk and rice for satisfying weekend lunches, particularly on Sundays. Since Sindhi Aloo Kadhi is made without onion and garlic, it’s suitable for festive occasions such as weddings, Diwali, Navratri, Ganesh Chaturthi, Holi, and Raksha Bandhan. It can also be served alongside treats like Sweet Boondi and Sev.

This vegan Sindhi Tomato Kadhi is a versatile dish that shines at parties, potlucks, brunches, or any special occasion, including holidays like Thanksgiving or Christmas. Enjoy the warmth and flavor of Sindhi Kadhi with your loved ones!

Use kokum instead of tamarind for a different flavor profile. Some households incorporate besan pakoras (fritters) into the Kadhi for added texture and flavor. Alternatively, you can fry the potatoes separately, (similar to making Nimona Matar), before adding them to the curry. An alternative to besan is 2-3 tablespoons of wheat flour (maida) mixed with a tablespoon of cashew powder.

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