Sindhi Kadhi Recipe(Vegetables in Chickpea Flour Sauce)

Sindhi kadhi is a spiced Indian vegetable curry thickened with chickpea flour. It’s a versatile curry that you can make using any veggies that you have on hand! (soy-free, nut-free with gluten-free option)

Sindhi kadhi – a creamy, dairy-free Indian curry – is absolutely packed with flavors! Kadhi is usually a creamy simply spiced yogurt and chickpea flour sauce. This kadhi from sindhi cuisine uses just chickpea flour and whole spices. Sindhi cuisine is is the cuisine from the region of Sindh in Pakistan and India and has influences from Iranian, Mughal and central Asian cuisines. It has many specific recipes and this kadhi is one of them.

Sindhi kadhi starts with a layer of whole spices, like cumin and fenugreek seeds. Then you add savory aromatics – ginger and green chili. The next layer of flavor comes from ground turmeric and cayenne pepper. There is no onion and garlic in this recipe, we use asafetida(hing) for the garlicky flavor. you can add some onion and garlic if you like.

But this amazing curry doesn’t stop there!

Adding tomato, tamarind, and lime juice near the end of cooking rounds out the amazing flavor profile of this dish.

Instead of dairy, Sindhi kadhi gets its creaminess from chickpea flour, which you roast with the aromatics. As it cooks, it absorbs the water and yields a rich, creamy broth, no yogurt or cream needed.

Why You’ll Love Sindhi Kadhi

• absolutely flavor-packed Indian curry
• use any veggies you like!
• naturally dairy-free, soy-free, and nut-free with easy gluten-free option

What to Serve with Sindhi Kadhi

Serve with rice, flatbread, or naan to make this a meal. It’s also great over potatoes, like my jeera aloo, or served as a soup!

Ingredients and Substitutions

• oil – To toast the spices and to sauté.
• whole spices – You’ll use cumin seeds, fenugreek seeds, asafetida, and curry leaves. Omit the asafetida for gluten-free.
• aromatics – Ginger and green chili bring flavor and heat to this dish.
• chickpea flour – You can use chickpea flour or besan in this recipe.
• ground spices – Turmeric and cayenne bring even more flavor and heat to your Sindhi kadhi.
• water – To hydrate the chickpea flour.
• veggies – Use whatever veggies you like or have handy, like potatoes, green beans, carrots, cauliflower, okra, etc.
• tomato – Adds umami richness to the curry sauce.
• tamarind paste – Adds sweetness and tang.
• lime juice – For even more tang!

How to Make Sindhi Kadhi

Heat oil over medium heat in a saucepan. When the oil is hot, add cumin and fenugreek seeds and cook until they change color and get fragrant. Stir frequently. 1 to 2 minutes.

Add asafetida and curry leaves carefully. Once the sputtering has died down, add ginger and green chili and cook for a minute. Add the chickpea flour and mix in. Roast the chickpea flour for 3 to 4 minutes, stir every minute.

Add turmeric, cayenne and 1 cup of water and mix in. Use a whisk if needed. Mix until all of the chickpea flour is well dissolved and there are no lumps.

Add rest of the water, salt, and veggies. Mix, cover and cook over medium heat for 17 to 18 minutes.

Add in the tomatoes, tamarind, and lime juice, and mix in. Reduce heat to medium low.

Partially cover and simmer for 5 minutes. Taste and adjust salt, tang, and heat. Add a dash of sugar or jaggery if needed and mix in.

Serve over rice, with roasted potatoes, or as a soup.