Sindhi Kadhi
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
2
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Calories
159 kcal
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Course
Main Course
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Cuisine
Indian
Sindhi Kadhi
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Sindhi kadhi is a spiced Indian vegetable curry thickened with chickpea flour. It's a versatile curry that you can make using any beans or veggies that you have on hand! (soy-free, nut-free with gluten-free option)
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Ingredients
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 1/3 teaspoon fenugreek seeds
- 1/8 teaspoon asafetida omit to make gluten-free or use a certified gluten-free asafetida, hing
- 8 to 10 curry leaves fresh or frozen
- 1 tablespoon ginger chopped
- 1 green chili hot, finely chopped
- 1/4 cup chickpea flour or besan
- 1/2 teaspoon Turmeric
- 1/4 to 1/2 teaspoon cayenne pepper
- 3.5 cups of water room temperature or luke warm
- 3/4 teaspoon salt or more
- 1.5 to 2 cups vegetable potatoes, green beans, carrots, cauliflower etc, small chopped
- 1 tomato finely chopped
- 2 to 3 teaspoon tamarind paste or 1 to 2 tbsp tamarind pulp, dry tamarind pods soaked in hot water, pulp reserved and the seeds removed
- 1/2 teaspoon lime juice or to taste
Instructions
- 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.
Notes
- If you plan to omit asafetida, add 2 cloves of garlic with the ginger.
- To make a thicker soup, use less water (2.5 to 3 cups).
Nutrition Information
Show Details
Calories
159kcal
(8%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
4g
(6%)
Sodium
298mg
(12%)
Potassium
458mg
(10%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
5565IU
(111%)
Vitamin C
51.3mg
(57%)
Calcium
54mg
(5%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Sodium | 298mg | 12% |
| Potassium | 458mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 5565IU | 111% |
| Vitamin C | 51.3mg | 57% |
| Calcium | 54mg | 5% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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