Sindhi Kadhi: Comforting Vegan Curry

With the perfect balance of sweet, sour, and spicy flavors, this Sindhi Kadhi recipe will knock your socks off! 

Vegan, loaded with flavor and yet, so easy to make, Sindhi Kadhi is a nutritious and healthy Indian curry that is popular in the Sindhi community of India. 

Like most other Indian curries, it has some veggies and spices, but what sets it apart is the perfect balance of tanginess and spiciness it has, which makes it a total comfort food material. 

Jump to:

• Ingredients For the Recipe
• How to Make the Sindhi Kadhi
• Tips & Tricks to Nail the Recipe
• Sindhi Kadhi: Comforting Vegan Curry

Tempted to try it out? Here’s all you need to know about this famous curry. 

Ingredients For the Recipe

You’ll need just some simple spices and veggies to make this lip-smacking concoction. 

For the veggies

• Oil: 1 tbsp
• Ladyfingers (small): 10-12
• Potatoes (large cubed): 2
• Beans (1-inch long): ½ cup

For the Sindhi Kadhi

• Oil: 1 tbsp
• Cumin seeds: 1 tsp
• Fenugreek seeds: ½ tsp
• Mustard seeds: ½ tsp 
• Curry leaves: 8-10
• Besan (Gram flour): ¼ cup
• Tomato puree: 1 cup
• Turmeric powder: ½ tsp
• Red chili powder: 1 tsp
• Coriander powder: 2 tsp
• Cumin powder: 1 tsp
• Salt: 2 tsps or as per taste
• Water: As required
• Prepared veggies
• Tamarind: 1 tbsp
• Ginger (grated): 1 tbsp

How to Make the Sindhi Kadhi

Ready with all the ingredients? Here’s how to make the kadhi from scratch. 

Heat oil in a pan. Add the ladyfingers and saute them.

Next, add the potatoes and saute. 

Add the beans next and saute. 

Cook until the vegetables are almost 80% done and keep them aside. 

Next, heat some more oil in the same pan. Add the cumin seeds, fenugreek seeds, mustard seeds, and curry leaves. Saute. 

Add the besan and cook for about 1 minute. 

Next, add the tomato puree and mix well. 

Add the powdered spices next and saute. Cook for 1 minute. 

Add water and mix everything well. Make sure that there are no lumps. 

Once the mixture starts to boil, add the sauteed vegetables. Let it simmer for 3-4 minutes. 

Add the tamarind and the grated ginger next and mix well. 

Let the mixture simmer for 1-2 minutes. Adjust the consistency of the gravy as per your preference. 

Serve hot with steamed rice. 

Can I Make & Store it For Later?

You can store your leftover Sindhi Kadhi in the refrigerator for up to 4 days. It can stay fresh in there, just remember to use an airtight container. 

You can also batch make the curry and store it for later. Infact, you can also freeze it if you really want to store it for longer than 4 days. The catch though, is, that the veggies might turn mushy when you freeze, thaw, and reheat the curry. 

What Else Can I Add to the Sindhi Kadhi?

While this classic Sindhi Kadhi is already brimming with flavors and textures, there is a lot of scope for you to tweak and play around with what you’re adding into the mix. 

Veggies: This recipe calls for the use of beans, ladyfinger, potatoes, and fenugreek leaves, but you don’t need to stop there. Infact, you can add in a ton of other veggies like eggplant, cluster beans, carrots, green peas, cauliflower florets, pumpkin, lotus stem, drumstick, etc. 

Spices: Adding a pinch of asafoetida into the mix when roasting the spices can really help enhance the flavors of the curry. Asafoetida has also been found to enhance digestion and prevent bloating, which is another plus. If the curry feels too tangy and spicy, you can tone it down and lend it a little sweetness by adding some jaggery. If the tanginess is what you’re craving for, some extra tamarind pulp or the juice of a lemon can do the trick. 

Can I Make it in the Instant Pot?

You definitely can! Almost every Indian curry can be easily made in your Instant Pot. Since this curry doesn’t have any lentils, it won’t take too long to cook too! 

Tips & Tricks to Nail the Recipe

The Sindhi Kadhi is incredibly easy to make no doubt, but these little tips and tricks can really help you take those flavors up a notch. 

• Depending on the consistency you want the curry to be, you can add more water into it, and let it simmer for a while. To make the curry thicker, you can add some more pan-roasted gram flour and give it a good mix to remove any possible lumps. 
• When it comes to Indian curries in specific, tempering can add life to the dish. If your kadhi seems bland and doesn’t have that ‘wow factor, you can add in a tempering of mustard seeds, curry leaves, chopped garlic, and some green chilies. 
• Remember that when you’re pan roasting the gram flour, the heat needs to be on the lowest possible setting. Roasting the flour on high heat will cause it to burn, which is not what you want. 
• Don’t have tomato puree? You can make do with chopped tomatoes too. Just make sure you saute them nicely in the oil and spice mix and then follow the rest of the recipe as is. 
• To enhance the flavor of the Kadhi, you can use mustard oil to roast the spices and veggies instead of your regular cooking oil. This will lend the curry a nice earthiness and flavor. Remember that mustard oil has a high smoking point, which is why you will need to allow it to heat up nicely before you throw the other ingredients in. 
• While pan-frying the veggies, remember to cook them until they are 70-80% done. Cooking them completely will cause them to become mushy and fall apart in the curry while it simmers. 

How to Serve the Sindhi Kadhi?

While Sindhi Kadhi is typically served with hot Basmati rice (and is called Kadhi chawal), and some Aloo tuk (spiced and flattened fried baby potatoes), you can still pair it with many other Indian foods and recipes of your choice. 

The curry can taste phenomenal when teamed up with aloo gobi, aloo matar paneer, chicken jalfrezi, or even some baigan bharta and chapatis. To cool it down, you can also serve some raita on the side.