Sindhi Kadhi: A Tangy and Spicy Culinary Fusion

Sindhi cuisine is renowned for its rich and diverse culinary traditions that are deeply rooted in the region's history and cultural heritage. This delightful amalgamation of flavours from Sindh, Pakistan, as well as the Indian states of Gujarat and Rajasthan, has given birth to numerous mouthwatering dishes. Among them, Sindhi Kadhi stands out as a tangy and spicy delicacy that tantalizes taste buds with its unique combination of flavours. In this article, we will delve into the captivating world of Sindhi Kadhi, exploring its origins, ingredients, preparation, and the unparalleled gastronomic experience it offers.

The Origins of Sindhi Kadhi:

Sindhi Kadhi traces its roots back to the Sindhi community, who predominantly reside in Sindh, Pakistan. Over time, this dish has transcended borders, becoming a beloved part of the Sindhi diaspora's culinary repertoire in various parts of India. The recipe for Sindhi Kadhi has been passed down through generations, evolving and adapting to different tastes and preferences.

The Essence of Sindhi Kadhi:

At its core, Sindhi Kadhi is a savoury and tangy curry, made primarily with gram flour (besan) as its base. What sets it apart is the unique blend of flavours achieved through a harmonious fusion of spices, tamarind, and an assortment of vegetables. The resulting dish is a symphony of sweet, sour, and spicy notes that dance on the palate.

Ingredients and Preparation:

To prepare Sindhi Kadhi, a carefully selected combination of vegetables is essential. Common choices include ladyfinger (okra), drumsticks, potatoes, tomatoes, and cluster beans (gawar). These vegetables, when cooked with gram flour, lend their flavours and textures to the dish.

The process of making Sindhi Kadhi begins with preparing a thick, smooth besan (gram flour) batter. The besan is mixed with water and whisked until no lumps remain. The batter is then cooked in a mixture of oil and spices, such as fenugreek seeds, cumin seeds, mustard seeds, and asafoetida, which release their aromatic flavours and infuse the dish with their essence.

Once the spices are toasted, the vegetable medley is added to the kadhi. Tamarind pulp or lemon juice is added to lend the characteristic tanginess, while the gram flour imparts a creamy and thick consistency. The dish is simmered until the flavours meld together, creating a delightful symphony of tastes.

The combination of spices used in Sindhi Kadhi varies from household to household, allowing for a degree of personalization and regional influence. Some variations include the addition of garlic, ginger, and curry leaves, or the use of unique spice blends like Sindhi masala.

Serving and Accompaniments:

Sindhi Kadhi is typically served with steamed rice, as the rice grains beautifully absorb the tangy curry, enhancing the overall experience. The vibrant yellow hue of the kadhi, along with the colourful medley of vegetables, creates an enticing visual appeal. The dish is often garnished with fresh coriander leaves and accompanied by papad (crispy lentil wafers) or pakoras (fried fritters) for added texture and indulgence.

The marriage of Sindhi Kadhi and rice creates a delightful harmony on the plate. The rice acts as a neutral canvas, allowing the flavours of the kadhi to shine through while providing a comforting base.

The tanginess of the tamarind or lemon juice adds a refreshing and sour element to the kadhi, balancing the richness of the gram flour and the natural sweetness of the vegetables. Each vegetable contributes its distinct flavour and texture, enhancing the overall complexity of the dish. The ladyfinger (okra) brings a subtle earthiness and a slight crunch, while the potatoes add a comforting creaminess. The drumsticks provide a unique savoriness, and the cluster beans (gawar) offer a delightful snap. The combination of these vegetables creates a harmonious balance, ensuring that every bite is a burst of diverse tastes and textures.

The Culinary Experience:

Sindhi Kadhi offers a tantalizing sensory experience, combining a medley of flavours and textures. The tanginess from the tamarind or lemon juice adds a refreshing zing, perfectly complemented by the warmth and depth of the spices. The gram flour lends a velvety smoothness, while the assortment of vegetables provides a delightful crunch and bursts of natural sweetness. With each spoonful, one can savour the intricacies of this unique fusion of flavours.

The spices used in Sindhi Kadhi play a crucial role in elevating its flavours. Fenugreek seeds, known for their slightly bitter taste, add a depth of flavour and a hint of nuttiness. Cumin seeds contribute a warm and earthy aroma, while mustard seeds impart a gentle heat. Asafoetida, with its pungent and savoury notes, brings a distinct umami flavour to the dish. These spices are carefully toasted to release their essential oils, infusing the kadhi with their aromatic essence.

The cooking process of Sindhi Kadhi is not only a culinary endeavour but also a labour of love. The slow simmering allows the flavours to meld together, resulting in a thick and luscious gravy that coats the vegetables. As the kadhi cooks, the aroma fills the kitchen, enticing all who encounter it. The anticipation builds as the flavours intensify, and the transformation of simple ingredients into a tantalizing dish becomes apparent.

Sindhi Kadhi stands as a testament to the culinary ingenuity of the Sindhi community and the cultural fusion that defines Sindhi cuisine. Its distinctive blend of flavours from Sindh, Pakistan, Gujarat, and Rajasthan creates a culinary masterpiece that captures the essence of the region. From the tangy and sour tamarind or lemon juice to the aromatic spices and the medley of vegetables, Sindhi Kadhi offers an extraordinary gastronomic experience that is both comforting and adventurous. Whether enjoyed as a nostalgic taste of home or a delightful exploration of new flavours, Sindhi Kadhi is a dish that continues to captivate and enthral food lovers around the world.


1/2 cup gram flour (besan)

2 tablespoons oil

1/2 teaspoon fenugreek seeds

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

A pinch of asafoetida10-12 ladyfinger (okra), chopped into 1-inch pieces

1 drumstick, cut into 2-inch pieces

1 potato, peeled and diced

1 tomato, chopped

1/2 cup cluster beans (gawar), chopped

2 tablespoons tamarind pulp or 1 tablespoon lemon juice

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

Salt to taste

Fresh coriander leaves, chopped (for garnish)


•       In a bowl, whisk the gram flour (besan) with 1 cup of water until there are no lumps. Set it aside.

•       Heat oil in a large pot or kadhai over medium heat. Add fenugreek seeds, cumin seeds, mustard seeds, and asafoetida. Allow them to splutter and release their aroma.

•       Add the chopped ladyfinger, drumstick, potato, tomato, and cluster beans to the pot. Stir and cook for about 5 minutes until the vegetables start to soften.

•       Pour in the gram flour (besan) batter and mix well to combine with the vegetables.

•       Add tamarind pulp or lemon juice, red chilli powder, turmeric powder, and salt. Mix everything until well combined.

•       Reduce the heat to low and let the kadhi simmer for about 20-25 minutes, stirring occasionally. This will allow the flavours to meld together and the besan to thicken the gravy.

•       Taste and adjust the seasoning if needed.

•       Once the vegetables are cooked and the kadhi has thickened, remove them from the heat.

•       Garnish with fresh coriander leaves.

•       Serve hot with steamed rice or chapati, and enjoy the flavoursome Sindhi Kadhi!

Note: You can customize the recipe by adding or substituting vegetables according to your preference. Additionally, some variations include adding garlic, ginger, and curry leaves, or using unique spice blends like Sindhi masala to enhance the flavour profile. Feel free to experiment and make it your own!