By Aditi Saraswat
March 13, 2026
Sindhi kadhi is loved for its tangy flavour and simple, but comforting taste. Prepared by mixing besan, vegetables, and tamarind, this features no yoghurt and is simmered for in-depth flavour. Sindhi Kadhi with steamed rice is perfect when you are looking for a relaxed weekend lunch option.
3 tbsp gram flour (besan) 2 tbsp oil ½ tsp mustard seeds ½ tsp cumin seeds 8–10 curry leaves 1 small tomato, chopped ½ cup diced potatoes ¼ cup chopped okra (bhindi) ¼ cup cauliflower florets 1 tbsp tamarind pulp ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp salt 3 cups water 1 tbsp chopped coriander leaves
Take a deep kadhai, heat oil and add mustard seeds, cumin seeds, and curry leaves to it. Let them splutter gently.
Add besan to this and roast on a medium flame. Keep stirring this constantly until the besan appears to be light golden and you get a nutty fragrance.
Add in chopped tomato, turmeric, red chilli powder, salt, and diced vegetables to this base and mix everything nicely.
Pour in water and tamarind pulp into this and stir nicely so that there is no lump formation.
Let the mixture simmer on a low flame for about 15 to 20 minutes so that the vegetables turn soft and the flavours deepen.
Take off the flame and garnish the prepared kadhi with chopped coriander leaves and serve hot with steamed rice.