Sindhi kadhi shares a name with the kadhis of Punjab and Gujarat and almost nothing else. There is no yoghurt. The souring agent is tamarind, the base is gram flour fried to a deep golden paste, and the pot is loaded with vegetables — drumstick, okra, potato, aubergine. The fritters that float in the finished dish are gram-flour dumplings, not onion bhajis. Everything thickens to a long simmer until the raw besan smell is completely gone; Sindhi cooks will tell you that kadhi cooked for fewer than forty minutes is not kadhi, and they are right. It is eaten over steamed rice and is better the day after it is made.
Zone: Indus Plains
SOURCE: Sindhi home cook, Karachi, recipe shared on Pakistani kitchen Facebook group, 2022
LOCAL NAME: سندھی کڑھی
INGREDIENTS
- 6 tbsp besan (gram flour, for the kadhi base)
- 1 litre water
- 3 tbsp tamarind paste
- 1 tsp turmeric
- 3 tbsp neutral oil or ghee
- 1 tsp cumin seeds
- ¼ tsp asafoetida (hing)
- 1 medium onion (finely sliced)
- 1 tsp ginger paste
- 2 drumstick (sahjan pieces, cut into 5cm lengths)
- 1 medium potato (cut into large chunks)
- 1 small aubergine (cubed)
- 6 okra (halved)
- 2 green chillies (slit)
- 1 tsp red chilli powder
- 1 tsp ground coriander
- 1½ tsp salt
- For the pakori: 1 cup besan
- ½ tsp ajwain (carom seeds)
- ¼ tsp salt
- water to make a thick batter
- neutral oil for deep-frying
METHOD
- Whisk 6 tbsp of besan with the water, tamarind paste and turmeric until smooth with no lumps.
- Heat the oil in a heavy pot. Add the asafoetida and cumin seeds; let them sizzle for 20 seconds. Add the onion and fry until soft and pale gold, 6–8 minutes. Add the ginger paste and cook for a minute. Add the red chilli powder, coriander and salt.
- Pour in the besan mixture, stirring hard, and bring to a boil, stirring constantly to prevent lumps.
- Once boiling, add the drumstick, potato and green chillies. Simmer on medium-low heat, stirring regularly, for 25 minutes.
- Add the aubergine and okra; cook a further 15 minutes until all vegetables are tender and the kadhi is thickened and deep golden.
- For the pakori: mix the besan, ajwain and salt with enough water to make a thick batter. Deep-fry spoonfuls until golden. Add to the kadhi for the final 5 minutes of cooking.
- Adjust salt and sourness. Serve over steamed white rice.
NOTES
UK adaptation: Drumstick (sahjan) from any South Asian grocer in season; if unavailable, increase the other vegetables. Tamarind paste or pulp from any supermarket or South Asian grocer. Besan (gram flour) from supermarkets or South Asian shops. Everything else widely available.
US adaptation: Drumstick from Patel Brothers or H-Mart. Tamarind paste from any South Asian grocer or Amazon. Besan from Patel Brothers or H-Mart. Everything else widely available.
Cook’s note: The kadhi must simmer the full 35–40 minutes or the gram flour tastes raw and floury. Stir frequently — it catches on the base as it thickens.
Cook this differently? Share your family’s version — or tell us what we’re missing.
Contribute