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Sindhi Kadhi


Sindhi Kadhi

Sindhi Kadhi



Recipe Servings


Recipe Cook Time


Mixed vegetables harmoniously cooked in gramflour and assorted curries and masalas. Serve with aloo tuk and boiled rice.


  • 1/4 cup oil

    1/4 tsp asafoetida

    1 Tbsp coriander seeds-crushed coarse

    1 tsp fenugreek seeds

    1 tsp mustard seeds

    1 tsp cumin seeds

    7-8 curry leaves

    1 Tbsp ginger-finely chopped

    1/4 cup gram flour

    1 Tbsp salt

    1/2 tsp turmeric powder

    2-3 green chillies-slit

    1/4 tsp chilli powder

    5 cups water

    2 cups mixed vegetables-cut small

    1 cup tomato-grated

    4-5 pieces kokum

    2 Tbsp chopped coriander leaves


In a heavy-based pan, heat oil, add asafoetida, coriander seeds, fenugreek seeds, mustard seeds, cumin seeds and curry leaves.

Fry till the seeds splutter and then add the ginger and sauté over high flame to a light brown colour.

Mix in the gram flour and sauté till the mixture tends to collect together.

Add salt, turmeric, green chillies and chilli powder and mix well.

Gradually add water, stirring continuously so that no lumps are formed. Bring to a boil.

Add tomatoes and blend well. Stir-in the mixed vegetables and kokum, simmer till the vegetables are cooked through.

Serve garnished with coriander leaves.

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Key Ingredients: vegetable oil, green chillies, ginger, coriander seeds, asafoetida, turmeric, coriander leaves, tomato, red chilli, salt, gram flour, cumin seeds, mustard seeds, curry leaves, fenugreek seeds